JokerBroker
Knows what a fatty is.
You should try cooking a brisket with a grate temp of 275º. You'll get through the stall in a fraction of the time.
Done with the stick burners
- Thread starter el luchador
- Start date
You should try cooking a brisket with a grate temp of 275º. You'll get through the stall in a fraction of the time.
WareZdaBeef
is Blowin Smoke!
How do i join this club? Do they get group discounts on KBB?
pjtexas1
somebody shut me the fark up.
It was the charcoal. Maybe you should try a stick burner.
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Czarbecue
Babbling Farker
It was the charcoal. Maybe you should try a stick burner.
Burn. :mad2:
Beentown
is Blowin Smoke!
Embers, embers, not charcoal...It was the charcoal. Maybe you should try a stick burner.
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Pappy Q
is Blowin Smoke!
Some folks can cook on a stick burner and some can’t
Rusty Kettle
Babbling Farker
17 pages.... LMAO.
I don't get it.
Cook on a stickburner if you like. Cook with whatever you want.
Cook with electric or gas or pellets or charcoal or wood. Who really cares? Different people have different situations and different needs. At the end of the day does it really matter? As long as you have a good time and have a cold beer and have thin blue smoke does it matter?
I have always wanted a stickburner. I would love to spend hours tending a fire. Imo it looks to be an art. I have dreamed of owning a reverse flow off set for years.
The thing is that I am a Yankee in the North and it gets cold. A pit in my price range is not going to hold heat well enough. Its going to be a struggle.
Sourcing wood around here would be a pain. Storing wood is the hard part imo. We rebuilt a termite damaged house. Wood would attract them back. Not something I am willing to do. I have got too much into our home to take a risk for food.
An insulated cabinet smoker fits my needs perfectly. Charcoal is easy to store. Wood chunks are easy to store. My cooker is very fuel efficient and has a small foot print but has a huge amount of cooking space. I don't have to baby sit it. I have two kids, a 4 year old and a 2 year old. It runs itself if I get up before the kids wake up I can cook when my wife is at work.
A stick burner in my situation would be idiotic. I can't dedicate the time and money and storage space for one. I don't have room for a wood pile.
I need a set it and forget it cooker. I don't want to have to use a guru. I want large cooking space but a small foot print. I want to be able to cook all day but dedicate myself to being involved in my kids' lives.
Right now my 270 Sumo fits the bill. Bonus is it cooks faster. I can get up at 2am instead of 11pm the day before. It significantly cuts down on cook time. I get a bit of extra sleep, cook great bbq, and I get to be involved in my kids lives.
A stickburner doesn't allow me the time I need. A cabinet does. A stickburner imo is for when I retire.
I don't have a clue if a stickburner puts out better food. My 270 puts out good food and fits my life.
If a stickburner puts out better food then I am going to need super strech pants when I retire.
Whole point is cook on what works for you. As long as you have fun then its all good.
I don't get it.
Cook on a stickburner if you like. Cook with whatever you want.
Cook with electric or gas or pellets or charcoal or wood. Who really cares? Different people have different situations and different needs. At the end of the day does it really matter? As long as you have a good time and have a cold beer and have thin blue smoke does it matter?
I have always wanted a stickburner. I would love to spend hours tending a fire. Imo it looks to be an art. I have dreamed of owning a reverse flow off set for years.
The thing is that I am a Yankee in the North and it gets cold. A pit in my price range is not going to hold heat well enough. Its going to be a struggle.
Sourcing wood around here would be a pain. Storing wood is the hard part imo. We rebuilt a termite damaged house. Wood would attract them back. Not something I am willing to do. I have got too much into our home to take a risk for food.
An insulated cabinet smoker fits my needs perfectly. Charcoal is easy to store. Wood chunks are easy to store. My cooker is very fuel efficient and has a small foot print but has a huge amount of cooking space. I don't have to baby sit it. I have two kids, a 4 year old and a 2 year old. It runs itself if I get up before the kids wake up I can cook when my wife is at work.
A stick burner in my situation would be idiotic. I can't dedicate the time and money and storage space for one. I don't have room for a wood pile.
I need a set it and forget it cooker. I don't want to have to use a guru. I want large cooking space but a small foot print. I want to be able to cook all day but dedicate myself to being involved in my kids' lives.
Right now my 270 Sumo fits the bill. Bonus is it cooks faster. I can get up at 2am instead of 11pm the day before. It significantly cuts down on cook time. I get a bit of extra sleep, cook great bbq, and I get to be involved in my kids lives.
A stickburner doesn't allow me the time I need. A cabinet does. A stickburner imo is for when I retire.
I don't have a clue if a stickburner puts out better food. My 270 puts out good food and fits my life.
If a stickburner puts out better food then I am going to need super strech pants when I retire.
Whole point is cook on what works for you. As long as you have fun then its all good.
pjtexas1
somebody shut me the fark up.
Rusty... Let us know how you really feel. :heh:
Just kidding. I get what you are saying and that was probably the consensus on the first page or 2. I like that we have gone this far without the mods having to separate us.
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Just kidding. I get what you are saying and that was probably the consensus on the first page or 2. I like that we have gone this far without the mods having to separate us.
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el luchador
is Blowin Smoke!
I started at 225 for a few hours,with water in a pan( in the offset cooker). hit stall at 151° and wouldnt move. then I removed water pan and the internal temp actually dropped a couple of degrees to 149.
I bumped up temp to 275 and it still wouldnt budge. then I bumped to 300, still no go.
finally, I foiled it and cranked up the heat and it finally cooked.
Im starting to notice in my logs that it seems to take a certain temp differential to push through the stall and you will actually see internal temp drop if the cooker goes below a certain temp. even if its 80 degrees hotter than IT
It was the charcoal. Maybe you should try a stick burner.
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I dont want to burst your bubble so... :boxing:
ah a convert :laugh:
thank goodness for UDS and the likes else many would be out of this hobby. also thank goodness that not just stick burners win at bbq comps
JokerBroker
Knows what a fatty is.
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.
el luchador
is Blowin Smoke!
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
Knows what a fatty is.
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
is Blowin Smoke!
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
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
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JokerBroker
Knows what a fatty is.
Yes. Small cooker = small splits
That keeps the temps under control without having to choke the fire.
That keeps the temps under control without having to choke the fire.
txsmkmstr
is one Smokin' Farker
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
Full Fledged Farker
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!
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
is One Chatty Farker
- Joined
- Mar 11, 2012
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- 2,248
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Hot small fires most definitely work on a used Jambo stick burner...........!!!!!!!!!
CptKaos
is one Smokin' Farker
Guess it all depends on your definition of small
Larry
Larry
pjtexas1
somebody shut me the fark up.
The splits I use in my Shirley are not much bigger than these. I like to run a tighter temp range.
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el luchador
is Blowin Smoke!
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.
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
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