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Old 12-12-2017, 01:28 PM   #203
ferdelious
On the road to being a farker
 
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Join Date: 06-08-17
Location: Tampa, FL
Name/Nickname : Matt
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I recently purchased an Old Country Brazos as I was tired of trying to get great smoke flavor from my Green Egg. It's been a real learning curve but I think I've honed my technique enough to make good BBQ. The true key for using a stick burner is becoming a fire technician; knowing when and how much wood to use, moving sticks and embers around and proper air flow(even if that means blowing into the firebox yourself).

I've come to the realization that long cooks like brisket and pork butt are always going to be at dinner time because I'm not going to stay up all night. I also only have the meat in the smoker for a max of 5 hours. If I'm going to wrap the meat at that time there is no point of wasting money on fuel and time on tending the fire when it can just go in a set it and forget it oven.

You can't beat the smoke flavor from burning wood IMO so it's worth it to me to use a stick burner.
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