Wesman61
is Blowin Smoke!
- Joined
- Jul 6, 2008
- Location
- Caldwell...
I just wanted to share my thoughts about going from pellet smoking to stick burning. I used a Traeger for 6 years and once I figured out that internal temp was the key (thanks to The Brethren) I had little trouble turning out very good 'Q. Chuck roasts just wanted to fall apart, chicken was just right and pork butts and ribs were a cinch. The problem is that I like stick burning flavor better. Since I started learning to use an offset things are different. Beef just doesn't come out as tender. The one butt I smoked was okay and ribs were a bit tricky.
The obvious difference is the fact that I'm still trying to get a consistent temp. I'm gaining on it as I try different methods. Yesterday I added too much charcoal and the temps soared up to 400 degrees for awhile before settling in at around 225. I think I know when and how much fuel to add now.
I have what I need to make a UDS but am really wanting to learn the offset first. I'm not complaining, I love every minute of this journey. :clap2:
The obvious difference is the fact that I'm still trying to get a consistent temp. I'm gaining on it as I try different methods. Yesterday I added too much charcoal and the temps soared up to 400 degrees for awhile before settling in at around 225. I think I know when and how much fuel to add now.
I have what I need to make a UDS but am really wanting to learn the offset first. I'm not complaining, I love every minute of this journey. :clap2: