The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 12-07-2017, 12:57 PM   #121
sudsandswine
is One Chatty Farker

 
sudsandswine's Avatar
 
Join Date: 06-23-12
Location: Kansas City
Default

No idea, that's a question for the charcoal companies...but I'm sure there's a reason restaurants burn down logs for embers instead of chimneys of charcoal, and it's probably more than just cost related

Both sound like WAY more work to me than feeding logs too.
__________________
Shirley Fabrication 24x60 | Primo XL kamado | Red Weber Limited Edition kettle
sudsandswine is online now   Reply With Quote


Thanks from:--->


Old 12-07-2017, 01:06 PM   #122
el luchador
is One Chatty Farker
 
Join Date: 10-01-17
Location: North Texas
Name/Nickname : EL Luchador
Default

Quote:
Originally Posted by sudsandswine View Post
No idea, that's a question for the charcoal companies...but I'm sure there's a reason restaurants burn down logs for embers instead of chimneys of charcoal, and it's probably more than just cost related

Both sound like WAY more work to me than feeding logs too.
In one of the videos I saw about a bbq joint that still uses wood embers, they used to get some or most of their wood for FREE.

the probably has something to do with it?
el luchador is offline   Reply With Quote


Old 12-07-2017, 01:11 PM   #123
jestridge
somebody shut me the fark up.
 
Join Date: 12-28-07
Location: annville ky
Default

Most charcoal, also have coal and pine in it , also a bonding agent to hole the cubes together
Unless it lump charcoal
jestridge is offline   Reply With Quote


Old 12-07-2017, 01:47 PM   #124
IXL
is one Smokin' Farker
 
Join Date: 01-29-10
Location: Oklahoma
Default

Quote:
Originally Posted by el luchador View Post
this seems to be a recurring theme here. Maybe you guys have a point

not that I can afford an expensive unit (I don't like Q THAT much) but Im really loving the clean clean clean smoke of embers right now so I doubt that I will ever crave a stick burner again.

but as they say, never say never
You live in Carrollton, Texas: you HAVE to like Q THAT much....
IXL is offline   Reply With Quote


Thanks from:--->
Old 12-07-2017, 01:50 PM   #125
el luchador
is One Chatty Farker
 
Join Date: 10-01-17
Location: North Texas
Name/Nickname : EL Luchador
Default

Quote:
Originally Posted by jestridge View Post
Most charcoal, also have coal and pine in it , also a bonding agent to hole the cubes together
Unless it lump charcoal

I was using pure hardwood lump embers
Attached Images
File Type: jpg IMG_20171206_164822855.jpg (74.3 KB, 255 views)
el luchador is offline   Reply With Quote


Old 12-07-2017, 01:55 PM   #126
el luchador
is One Chatty Farker
 
Join Date: 10-01-17
Location: North Texas
Name/Nickname : EL Luchador
Default

Quote:
Originally Posted by IXL View Post
You live in Carrollton, Texas: you HAVE to like Q THAT much....
meh. sous vide is better
(runs and ducks for cover)

that was a joke btw in case a mod is reading. I don't need the ban hammer coming down on me for a joke
el luchador is offline   Reply With Quote


Old 12-07-2017, 01:56 PM   #127
IXL
is one Smokin' Farker
 
Join Date: 01-29-10
Location: Oklahoma
Default

Quote:
Originally Posted by One Drop View Post
............
.......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.
We cook with this style sometimes and everyone really likes it. We frequently cook over cedar embers, a wood that many will advise is not suitable for cooking, because of the resins present. Not only does it work, but it is tasty, as well. One merely needs to ensure the wood is completely reduced to embers first, which for us generally means utilizing a burn pit.
IXL is offline   Reply With Quote


Thanks from: --->
Old 12-07-2017, 01:56 PM   #128
mstewart39
Full Fledged Farker

 
mstewart39's Avatar
 
Join Date: 08-16-17
Location: York, PA
Default

Quote:
Originally Posted by el luchador View Post
meh. sous vide is better
(runs and ducks for cover)

that was a joke btw in case a mod is reading. I don't need the ban hammer coming down on me for a joke
You joke, but after having sous vide short ribs I'll probably never do them on the smoker ever again. Just sayin'.
__________________
Kamado Joe Big Joe, 14" WSM, 22" Weber Kettle, Akorn Kamado, and now a OKJ Bandera!!
mstewart39 is offline   Reply With Quote


Old 12-07-2017, 01:56 PM   #129
pjtexas1
somebody shut me the fark up.

 
pjtexas1's Avatar
 
Join Date: 12-28-11
Location: Belton, Tx
Name/Nickname : Texas Pete
Default

Quote:
Originally Posted by el luchador View Post
that tappecue is not a bad price for the unit with 4 probes. but a couple of things.

1. does it interface through the tappecue cloud or just through your home router? if their cloud is down does that mean your unit wont work?
2. does it have an option for fan control?

a heatermeter is about the same price and it does not use a cloud server. you can access the heatermeter ip address directly through a port,
and it will control a fan for even more temp control.



that's what Ive experience. yes.
don't forget the HM can be setup with a RotoDamper that allows you to remotely close off the intake completely if you needed that for some reason.
__________________
Paul

Shirley 24x55 Straight Back Cabinet 4 Racks
T&K Smokers GF /Abe's 48" Entertainer / 22.5 OTG
28" BS / Custom 20x52 vertical / Jimmy with CB Roti
Red Box Smoker on custom cart

2018 Texas Fall Bash - Oct. 27th 2018 https://www.bbq-brethren.com/forum/s...19#post3972819
2018 Texas Fall Bash Sign Up https://goo.gl/L6rTyE
pjtexas1 is offline   Reply With Quote


Thanks from:--->
Old 12-07-2017, 02:05 PM   #130
Czarbecue
Babbling Farker

 
Czarbecue's Avatar
 
Join Date: 06-24-17
Location: Loganville, GA
Name/Nickname : Viet King Cong
Default

Quote:
Originally Posted by JokerBroker View Post
On a side note, nice work el luchador on becoming a Full Fledged Farker in only 2 months! Now...

I think he achieved that by defending the original post
__________________
Boathouse Smokers Big Black Cabinet
Hunsaker Smokers 110 Gallon Vortex Clone
Oklahoma Joe Bandera Trailer
Masterbuilt ThermoTemp
Weber Q2200
Tejas Smokers Triple Burner Hot Plate
Roccbox Pizza Oven
Blackstone 17" Griddle
Czarbecue is offline   Reply With Quote


Thanks from: --->
Old 12-07-2017, 02:15 PM   #131
JokerBroker
On the road to being a farker

 
JokerBroker's Avatar
 
Join Date: 08-14-17
Location: Commerce Twp, MI
Default

Quote:
Originally Posted by el luchador View Post
wow thanks. I have no idea what that means but it sounds like a good thing
Lurker with a can of lighter fluid and bag of matchlight 0 posts
Threw out the match light 2 posts
Got rid of the lighter fluid 5 posts
Is lookin for wood to cook with 15 posts
Got Wood 30 posts
Knows what a fatty is 50 posts
On the road to being a farker 100 posts
Full Fledged Farker 200 posts
Take a breath! 500 posts
Smokin' Farker 550 posts
One Chatty Farker 1000 posts
Is Blowin Smoke 2000 posts
Babbling Farker 2500 posts
Quintessential Chatty Farker 5000 posts
Somebody shut me the fark up!! 6500 posts
__________________
LSG 24x40, BGE (Large)
JokerBroker is offline   Reply With Quote


Thanks from:--->
Old 12-07-2017, 03:17 PM   #132
el luchador
is One Chatty Farker
 
Join Date: 10-01-17
Location: North Texas
Name/Nickname : EL Luchador
Default

Quote:
Originally Posted by mstewart39 View Post
You joke, but after having sous vide short ribs I'll probably never do them on the smoker ever again. Just sayin'.
I've never even tasted sous vide but I'll tell you what I had some braised short ribs that were cooked in a white wine/port wine/mirepoix mix -zomg they were awesome

Quote:
Originally Posted by pjtexas1 View Post
don't forget the HM can be setup with a RotoDamper that allows you to remotely close off the intake completely if you needed that for some reason.
Great point. Thanks for sharing
el luchador is offline   Reply With Quote


Old 12-07-2017, 03:19 PM   #133
el luchador
is One Chatty Farker
 
Join Date: 10-01-17
Location: North Texas
Name/Nickname : EL Luchador
Default

Quote:
Originally Posted by Czarbecue View Post
I think he achieved that by defending the original post
What's there to defend. It is now a known fact that cooking with embers is superior to cooking with wood. The debate is ended

Quote:
Originally Posted by JokerBroker View Post
Lurker with a can of lighter fluid and bag of matchlight 0 posts
Threw out the match light 2 posts
Got rid of the lighter fluid 5 posts
Is lookin for wood to cook with 15 posts
Got Wood 30 posts
Knows what a fatty is 50 posts
On the road to being a farker 100 posts
Full Fledged Farker 200 posts
Take a breath! 500 posts
Smokin' Farker 550 posts
One Chatty Farker 1000 posts
Is Blowin Smoke 2000 posts
Babbling Farker 2500 posts
Quintessential Chatty Farker 5000 posts
Somebody shut me the fark up!! 6500 posts
Ahh that's great to know. Thanks
el luchador is offline   Reply With Quote


Old 12-07-2017, 04:15 PM   #134
DubfromGA
is One Chatty Farker

 
DubfromGA's Avatar
 
Join Date: 01-08-13
Location: Georgia
Default

Quote:
Originally Posted by ChrisBarb View Post
Actually, much better option for a metal kamado, is the Bubba/Broil King Keg. https://www.broilkingbbq.com/grills/keg
Doubtful.


OP scoffed at at a $299 Akorn.....doubtful he'll entertain the cost of a Bubba Keg.
__________________
Kamado Joe BigJoe & JoeJr, Weber WSM 22.5, Master-Touch 22, Jumbo Joe, Old Country Pecos, Weber Chimneys (steak cooking machines)
DubfromGA is offline   Reply With Quote


Old 12-07-2017, 04:55 PM   #135
el luchador
is One Chatty Farker
 
Join Date: 10-01-17
Location: North Texas
Name/Nickname : EL Luchador
Default

Quote:
Originally Posted by DubfromGA View Post
Doubtful.


OP scoffed at at a $299 Akorn.....doubtful he'll entertain the cost of a Bubba Keg.
I didnt scoff, did I ?
I was actually referring to the big expensive brittle ceramics. Its my understanding that the akorn kamado is not a ceramic cooker? or is that wrong?


(uds for life \m/ )
el luchador is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 04:11 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts