Done with the stick burners

[el luchador]

By comparison to your 8 hour stall, I can cook a 15 pound prime brisket trimmed down to 11 pounds in 7 1/2 hours at 275° without wrapping. I don't know what grade of meat you were using but prime obviously cooks faster than a lower grade of meat and in addition to other attributes, a good offset has really good air flow.

I was using sams club "USDA PRIME" 15 lbs, trimmed to about 13lbs, aged 33 days , dry salt brined two days.

are you using a body mounted gauge or a grate mounted gauge, because my smoker mounted gauge can read 275 and the grate is at 325

[JokerBroker]

Are you using a body mounted gauge or a grate mounted gauge, because my smoker mounted gauge can read 275 and the grate is at 325

I use both but the temps I quoted you were at the grate where the meat is. (Though my analog gauges are near the grate so they are pretty close to the digital reading) My BGE was the opposite of what yours shows. My dome thermometer would read 325° when it was only 275° at the grate. My cooks were taking much longer than they should have until I realized I needed to measure grate temps.

[el luchador]

I should probably add this to the thread as some may find it useful in the future.

In the BBQ with Aaron Franklin series he cooks a lot on the Pecos ,which by our standards is a cheap offset smoker.

I'm a couple of the vids you can see the size of wood chunks he is using. I think this is interesting from a heat management perspective



https://youtu.be/LbzEa_juegs?t=5m53s

[JokerBroker]

Yes. Small cooker = small splits

That keeps the temps under control without having to choke the fire.

[txsmkmstr]

Yes. Small cooker = small splits

That keeps the temps under control without having to choke the fire.


But.. but.. but.... small hot fires don't work in ANY offset - or so I read.

http://www.bbq-brethren.com/forum/showpost.php?p=3916693&postcount=11

:becky:

[Smokey-T]

Hi, my name is Ted and I also had this problem.

I started with a GOSM, took a char-griller offset and McGyver'd it to be a reverse flow, got into ceramics with a Primo Oval XL and each time I got better. On the ceramic, I have aced pulled pork, ribs of all kinds and the elusive brisket! But even so, I dreamed of a big boy offset. Being in PA, that meant a Meadow Creek. I got a sweet deal on a gently used/demo TS120P with inusalted firebox. I tried and tried and tried. Reading, watching videos, talking to experts and the manufacture. Nothing I could do would improve my food output, or give me any ability to enjoy it as an extension of my hobby. So after three months, I sold it. Luckily, I did not lose any money, just some pride and maybe a bit of manhood.

It wasn't the smoker, it was me. I probably didn't give it much time, but at 52, my patience is not what it used to be. So, I am now focusing on making excellent Que in my Primo, expanding my sous vide use and also getting into drum smokers.

I have a Hunsaker Vortex setup (flat black) that was just delivered awaiting me at home. After tasting some fine Que in Kauai at Chicken in a Barrel (Kapaa), I was hooked. I talked to the guy there and he showed me the barrel cookers. The meat was outstanding.

So now it will just be me, my Primo and my Hunsaker. As many have said, it isn't what your using, it is more about enjoying the process and making good food and sharing with friends.

I have been on this forum since 2009 and very greatful for all I have learned. It's Friday, so lets get the smoke rolling!!

Take care all!

[lastmajordude]

Hot small fires most definitely work on a used Jambo stick burner...........!!!!!!!!!

[CptKaos]

Guess it all depends on your definition of small :)

Larry

[pjtexas1]

I should probably add this to the thread as some may find it useful in the future.

In the BBQ with Aaron Franklin series he cooks a lot on the Pecos ,which by our standards is a cheap offset smoker.

I'm a couple of the vids you can see the size of wood chunks he is using. I think this is interesting from a heat management perspective



https://youtu.be/LbzEa_juegs?t=5m53sThe splits I use in my Shirley are not much bigger than these. I like to run a tighter temp range.

Sent from my SM-G955U using Tapatalk

[el luchador]

Hi, my name is Ted and I also had this problem.

I started with a GOSM, took a char-griller offset and McGyver'd it to be a reverse flow, got into ceramics with a Primo Oval XL and each time I got better. On the ceramic, I have aced pulled pork, ribs of all kinds and the elusive brisket! But even so, I dreamed of a big boy offset. Being in PA, that meant a Meadow Creek. I got a sweet deal on a gently used/demo TS120P with inusalted firebox. I tried and tried and tried. Reading, watching videos, talking to experts and the manufacture. Nothing I could do would improve my food output, or give me any ability to enjoy it as an extension of my hobby. So after three months, I sold it. Luckily, I did not lose any money, just some pride and maybe a bit of manhood.

It wasn't the smoker, it was me. I probably didn't give it much time, but at 52, my patience is not what it used to be. So, I am now focusing on making excellent Que in my Primo, expanding my sous vide use and also getting into drum smokers.

I have a Hunsaker Vortex setup (flat black) that was just delivered awaiting me at home. After tasting some fine Que in Kauai at Chicken in a Barrel (Kapaa), I was hooked. I talked to the guy there and he showed me the barrel cookers. The meat was outstanding.

So now it will just be me, my Primo and my Hunsaker. As many have said, it isn't what your using, it is more about enjoying the process and making good food and sharing with friends.

I have been on this forum since 2009 and very greatful for all I have learned. It's Friday, so lets get the smoke rolling!!

Take care all!

Welcome Smokey Ted and thanks for sharing.

The good thing is you got a drum so you get all the points on your man card back with some bonus points thrown in. :D

Tonight I'm under the weather, it's cold outside(for Texas) and I want some pulled pork tomorrow. So I'm about to throw a shoulder on the drum,set the controller to 275 and go get a good night's sleep.

If I were burning wood, no way in hell I'd be trying to Q right now

[el luchador]

My first cook back using charcoal/chunks and I had my easiest and best cook ever. and I remembered why the UDS is amazing.

10 lb pork butt- no injection, no spritz, no foil, just a basic rub.
put on at midnight, went to bed, woke up and took the kids to breakfast, came back and adjusted vents a little, went back out and ran a couple of errands, did some grocery shopping with the family and then finally came back home.

Came back home and the butt was done- 207° and 11.5 hours in the cooker.
best thing was it had awesome bark, was falling apart tender and amazingly moist, and the aroma was simply gorgeous.

Imo, this is how cooking should be :thumb:

[JokerBroker]

My first cook back using charcoal/chunks and I had my easiest and best cook ever. and I remembered why the UDS is amazing.

Imagine how much better it would be if you cooked it on an offset! :thumb: Just kidding!! Well, not really but...oh forget it. Its like the movie Groundhog Day where we just start the whole thing over.

[el luchador]

Imagine how much better it would be if you cooked it on an offset! :thumb: Just kidding!! Well, not really but...oh forget it.

LMAO. If my only option were to use an offset I would be having pot roast today, not Q :laugh:

[CptKaos]

Not everyone can or wants to cook on a stick burner, it's more of an art form that requires time and dedication.
The only thing important about doing Q as a hobby is that you enjoy doing it.
Doesn't matter what type cooker your using as long as you are happy with the results.

Larry

[cowgirl]

My first cook back using charcoal/chunks and I had my easiest and best cook ever. and I remembered why the UDS is amazing.

10 lb pork butt- no injection, no spritz, no foil, just a basic rub.
put on at midnight, went to bed, woke up and took the kids to breakfast, came back and adjusted vents a little, went back out and ran a couple of errands, did some grocery shopping with the family and then finally came back home.

Came back home and the butt was done- 207° and 11.5 hours in the cooker.
best thing was it had awesome bark, was falling apart tender and amazingly moist, and the aroma was simply gorgeous.

Imo, this is how cooking should be :thumb:

Looks like it came out great! :thumb:

[el luchador]

Looks like it came out great! :thumb:

Thank you. :thumb: I was very happy with the results

[Czarbecue]

I guess that is understandable to want an easy bake cooker. I use my gas smoker when I test rubs or don't have time to tend to the charcoal or fire. But on another note, I also don't take pride in and call the food my own when I make Kraft Mac N' Cheese for my kids. Everyone is different :becky:

[el luchador]

I guess that is understandable to want an easy bake cooker. I use my gas smoker when I test rubs or don't have time to tend to the charcoal or fire. But on another note, I also don't take pride in and call the food my own when I make Kraft Mac N' Cheese for my kids. Everyone is different :becky:


Hahaha. Someone who didn't know you were building a mother uds(110 gallon) would think that was a dig against charcoal.

But I know you are joking else you wouldn't be building that humongous easy bake lol :thumb:

[gengle]

Getcha. I've got a PBC for the emulation, couple of kettles when I wanna go nuclear hot, two big gassers when time's tight and a little Q-gasser cause it's cute. When I get the kids out the house and off the payroll (I suspect that won't happen), there's an offset in my future. Fantasy's about an SF or LSG but, it'll likely be a little Meadow Creek, they're close and I can flip it if it ain't my thing. Do whatcha whatcha whatcha want! ;> MFC!

[overeasy]

Yep, you catch fish how you want to...

[overeasy]

there is more than one way to skin a cat. after you have its permission of course

[DubfromGA]

Yep, you catch fish how you want to...


Even foul-hooking a few.....