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Old 12-04-2017, 10:35 PM   #45
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Join Date: 06-23-12
Location: Kansas City

Originally Posted by el luchador View Post
clean burning wood taste is a very mild flavor, just like charcoal so no advantage to the wood burner,
I guarantee you I could pass the "Pepsi challenge" between a brisket cooked using a clean wood fire and one using a charcoal fueled smoker 100% of the time. I get the convenience factor - I still use and love my Primo XL with some quality lump, and I've cooked on and owned most of the popular charcoal fueled smokers out there, but the two produce noticeably different products. That doesn't mean one or the other is bad, but IMO they're definitely not the same.

There are times when running a stick burner is not feasible for me, but it's usually related to the start up and shut down (cooling off time) required as opposed to the level of effort in feeding logs for the cook itself. Stepping outside every 30 to 40 minutes to plop a new log on the fire is hardly time consuming and aside from having to physically leave the house for something (which I wouldn't do with any style of cooker running a live fire anyway) it's hardly more work, especially when the end result is taken into consideration.

One of the best things cooking on a stick burner did for me was to break me from the "the entire cook must run at ___ degrees or else it'll be a major fail" I generally operate on a 50* +/- window and aim to keep it at a particular median temperature some of the time. I used to be so anal about keeping a cooker at some particular temperature otherwise some catastrophic undesirable end result would occur. But, it never did, I just turned out some really awesome barbecue if I'm somewhere aroundish 265-330*.

But most importantly, figure out what works for you and your lifestyle and keep on barbecuing - that's what matters
Shirley Fabrication 24x60 | Primo XL kamado | Red Weber Limited Edition kettle

Last edited by sudsandswine; 12-04-2017 at 10:54 PM..
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