Originally Posted by pjtexas1 (Post 3912932)

if you add sticks and you temp jumps that much you need to adjust the size of your splits. but that just goes back to another point you were trying to make about it taking too much effort/time to split the splits again.

Originally Posted by blazinfire (Post 3912933)

Curious question, as I've been trying to figure this out mathematically in my head ever since I started cooking BBQ as each time its different it seems LOL.. larger splits would cause a larger temp jump?

I always assumed adding smaller splits would have a quicker/higher temp jump than adding a larger log.

Originally Posted by bonz50 (Post 3912936)

that's what I would have thought as well, more surface area=more flame=more heat

but I don't know if its correct.

Originally Posted by SDAR (Post 3912420)

I started cooking with my egg around 2005. I had a heavy Oklahoma Joe prior to that that I never really learned because I didn’t take the time. The egg made it it so easy. I still have that same egg. Next, I bought a Traeger Texas. It was even easier. I plugged it in and tried to set it and forget it just like the commercials said. Like a post above, I could never let any of those cookers be. I guess you can say that I never “trusted” any of them.

To this day, I’ve had a Pitmaker Vault, Yoder YS640, PBS and a Gateway drum on top of all of the above cookers. I never learned to trust any of them...and was able to go to sleep or the kids or grandkids “games”. I have always needed to know “where it’s at”.

I’ve won several GC’s and RC’s at competitions while winning at Sam’s, IBCA, LSBS and KCBS competitions. I’ve qualified for and attended the American Royal Invitational as well as the World Food Championship when it was in Las Vegas.

I have always been too anal to allow myself more than probably more than 2 hours without checking my cooker.

What I am saying I guess, is if you trust whatever tool you choose to do the cooking for you; you are more of a relaxed cooker than I have ever have been despite the multiple attempts and the thousands of dollars I have spent in that pursuit.

Me? I give up. I’ll sit by the fire and feed it.

Originally Posted by el luchador (Post 3912941)

ive tested this so I can speak to this one- I also thought that larger splits should have less temp gain than smaller splits because they have more wood that is not ignited, even though they have more area.

well, I am here to let you know, you put a big split in the box and it catches ? - game over. once it catches flames its going to be way hotter than a smaller split because it has more surface area releasing BTUs into the cooker.

Originally Posted by DRMSMKER (Post 3912944)

I'm like you with my drum... I'm looking into the tappecue which will let you see your temps on your phone from anywhere as long as your house has internet. Will give me peace of mind. Already have a wireless unit but still haven't trusted my drum to go all night yet....

Originally Posted by blazinfire (Post 3912946)

Yeah. makes for a good discussion. I can see where your going with this. Smaller splits probably would have a faster temp swing, but a larger piece of wood would take longer to reach higher temps but would ultimately burn longer and create more heat..

Originally Posted by Rockinar (Post 3912934)

My opinion, an offset needs to be 1/4". Less than that requires too much work. It can be done but I think even I would throw in the towel. Sometimes when I'm at Academy I will look at the Old Country smokers. The fit/finish is horrible and the metal is thin. I can see how it would be a lot of work. No way it holds much heat. On my offset the coal bed can be almost gone and it will still be 200*. Thats not going to happen with thin metal. The temp is going to reflect the size of your fire.

Originally Posted by DubfromGA (Post 3912644)

They sound like what you are looking for in a grill that that smoke, grill, seer. You'll make amazing brisket, pulled pork, ribs, wings, chicken, steaks and the best pizzas on the planet.

Make sure you get one with a lifetime warranty.

You will never regret a BGE, Kamado Joe, Primo or other.

Absolutely anything that you can cook in an indoor oven can be cooked with ease on your ceramic kamado.


You can also go the route that many, myself included, have gone....buy a Akorn kamado from Char Griller. Can be had for $299.

Air flow is the same as it's ceramic cousins....it is slightly more finicky if you overshoot your target temp, so more care is needed in how you start your fires for slow'n'low cooks. That being said....once you lock into the temp you are golden.

I bought an Akorn and found myself using that bad boy several times a week for three years. I simply wore it slam out. My family went nuts over my grilling in ways they'd never done before. In my opinion.....it's the best grilling money I've ever spent.

Originally Posted by el luchador (Post 3912876)

Im not going to disagree with you. but, keep an open mind and try it. you might like it :wink:

Originally Posted by One Drop (Post 3912959)

I have done, I've nothing against it, and I have no horse in this race. If it's your hobby or passion and you aren't loving the process then there is no reason in the world I would want to convince you to do other than that which makes you happy.

As a chef by profession my daily life has been to make the best of whatever tools and ingredients are at hand. I was just pointing out that charcoal and embers are different, and you seem to like cooking over embers.

With the increasing popularity of stick burners, many have forgotten the great art of cooking over logs freshly burnt to embers and shovelled into a pit. It's a killer way to smoke food that is also a huge favorite of mine when i've had the chance to attempt it, and the results are fabulous.

Originally Posted by el luchador (Post 3912952)

(I don't like Q THAT much)

Originally Posted by JokerBroker (Post 3912955)

On a side note, nice work el luchador on becoming a Full Fledged Farker in only 2 months! Now... :focus:

Originally Posted by sudsandswine (Post 3912963)

Charcoal is made by super heating wood in an environment lacking oxygen, where as log embers are...burned down logs from a fire.

Originally Posted by bonz50 (Post 3912968)

does not compute


fixed that for ya :thumb: