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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-08-2009, 05:13 PM   #1
leanza
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Default Stick Burner A$$ Whopping!

Currently getting my a$$ whipped by my little ole stick burner. I wanted change up from my drum and enjoy the challenge of maintaining the burn. Straight oak. Man, this is like herding cats. Keeping the heat and smoke right, I'm getting farking smoke inhalation.

I had it just right for about two 25 minute stretches. At three hours when I go to wrap the ribs I'm going straight coals.

I've been whipped!
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Unread 11-08-2009, 05:25 PM   #2
Rich Parker
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I recently picked up a stick burning Klose and you aint kiddin about tending all the darn time. But it is worth it!
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Unread 11-08-2009, 05:27 PM   #3
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Sounds like you didn't get a good bed of coals going.
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Unread 11-08-2009, 05:31 PM   #4
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Quote:
Originally Posted by Bbq Bubba View Post
Sounds like you didn't get a good bed of coals going.
I did initially, but it's gobbling fuel, so you tend to cycle back.
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Unread 11-08-2009, 06:14 PM   #5
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LOL, my last ECB cook , I went through 6 logs of split hickory and probally 20 pounds of K blue. Not to mention one run away that peeled paint of the little cheap Ba$turd.

Aint it fun!
Hard to imagine these "Texas Smokers " are so frikkin popular.
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Unread 11-08-2009, 06:38 PM   #6
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I dont know how well seasoned your wood is but if its not seasoned well enough the temps will be eratic. The piece of wood on your smoker could be cut in half, lenth wise, or smaller. That should help develope your coal bed and make the fire burn hotter. Try criss-crossing the sticks, tee-pee style, so you get a maximum amount of air flow through your fire also. Run with your intake wide open and controll the heat with the size of your fire.
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Unread 11-08-2009, 07:01 PM   #7
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One open screw hole in the cooking chamber will mess up the works in a small offset like that.
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Unread 11-08-2009, 07:02 PM   #8
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Roman wasn't built in a day. Lol, just hang in there I usually run a little on the high side , hickory also burn hotter, or try larger logs,. But it not going to be like a uds or a charcoal burner.
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Unread 11-08-2009, 07:07 PM   #9
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Thats the way I felt when I was cooking on my NBSS! And honestly, I haven't felt like a glutton for punishment enough to fire up the Bandera. I feel like a pu$$y!
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Unread 11-08-2009, 07:11 PM   #10
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Tom a expanded metal charcoal basket will get you extended load times
I gave up on a similar smoker years ago Yes a UDS would be a nice upgrade
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Unread 11-08-2009, 07:54 PM   #11
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Quote:
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Tom a expanded metal charcoal basket will get you extended load times
I gave up on a similar smoker years ago Yes a UDS would be a nice upgrade
Thom, I got two UDS. I just felt like being a glutton for punishment today. Actually, things are turning out real good. Just about done. I'll post some pics of the final if I remember.
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Unread 11-08-2009, 10:05 PM   #12
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BBQ really turned out well. Stick burners,as usual, definitely have advantages. Pics tomorrow night. I tired.
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Unread 11-09-2009, 01:16 AM   #13
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Quote:
Originally Posted by swamprb View Post
Thats the way I felt when I was cooking on my NBSS! And honestly, I haven't felt like a glutton for punishment enough to fire up the Bandera. I feel like a pu$$y!
You first feeling is usually the right one...
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Unread 11-09-2009, 06:50 AM   #14
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Quote:
Originally Posted by Bbq Bubba View Post
Sounds like you didn't get a good bed of coals going.
^^^^^^^^
What he said.
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Unread 11-09-2009, 06:30 PM   #15
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Default leanza..............;}-

Get some way to monitor your grid temp and the IMT of the meat. then try this method. You have to be alert,but not that hadr. Heck, I'm 61y/o and cripple and I cook like that all the time.Geez,thers kids!LOL
You may need to do some Mods, but you'll be O.K.
here's a shot of my "Little Girl"; I burn her with sticks too





good luck, and
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