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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.


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Old 04-20-2021, 04:05 AM   #1
mph33
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Default cleanest burning non-stick burner?

i want a non stick burner that burns pure blue smoke. i love my stick burner but sometimes i want to set and forget. my wsm is the ultimate set and forget but... sometimes it can produce a little too much smoke while you sleep. i know nothing can touch the smoothness of a stick burner but whats the second best?
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Old 04-20-2021, 05:13 AM   #2
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Old 04-20-2021, 07:08 AM   #3
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Your WSM- and use less (or a lighter flavored) wood?

Maybe wrap at the beginning so it does not pick up as much smoke- and unwrap mid cook?

I keep hearing that pellet grills give a lighter smoke profile- you might look into one of those?
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Old 04-20-2021, 07:43 AM   #4
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Originally Posted by mph33 View Post
i want a non stick burner that burns pure blue smoke. i love my stick burner but sometimes i want to set and forget. my wsm is the ultimate set and forget but... sometimes it can produce a little too much smoke while you sleep. i know nothing can touch the smoothness of a stick burner but whats the second best?

What brand charcoal are you using in the WSM? What variety and size of wood are you using?
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Old 04-20-2021, 11:07 AM   #5
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What brand charcoal are you using in the WSM? What variety and size of wood are you using?
I use B&B, cowboy, and lumberjack lump. I rarely use briquettes but when I do I'll use the B&B. For chunks I just use the standard industry size.... Nothing huge or too small I would say 3x2. I'm not saying that the WSM doesn't have a good clean cook it's just not as good as my stick burner.
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Old 04-20-2021, 11:50 AM   #6
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Pellet Grill. MAK is a great choice. Rwalters has taught me well.
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Old 04-20-2021, 12:59 PM   #7
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I'm sure you've considered this but for longer cooks maybe start with the offset until you get the color/condition you want then after you wrap throw in another cooking vessel to finish.
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Old 04-20-2021, 03:41 PM   #8
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I have a 270 smoker that runs on lump. I put a few chunks in when I first start. If I don't add more as I go along there is almost no smoke flavor at all. It settles in at temp and stays there until the coals get low. I can hook you up with a nice used one cheap.

Last edited by Big Andy; 04-20-2021 at 03:43 PM.. Reason: additional info
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Old 04-20-2021, 05:38 PM   #9
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Pellet grills. Period!
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Old 04-20-2021, 05:59 PM   #10
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I have a 270 smoker that runs on lump. I put a few chunks in when I first start. If I don't add more as I go along there is almost no smoke flavor at all. It settles in at temp and stays there until the coals get low. I can hook you up with a nice used one cheap.
I'm definitely interested. Where you located? I know the Atlanta barbecue store outside of Athens sells these but I have no experience with them
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Old 04-20-2021, 06:03 PM   #11
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Pellet smoker

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Old 04-20-2021, 06:05 PM   #12
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Pellet smoker

With a pellet smoker I feel like you're cheating.
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Old 04-20-2021, 06:09 PM   #13
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With a pellet smoker I feel like you're cheating.
You must be one of those cooks who prepare their sous vide dishes at a hot spring in the woods!
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Old 04-20-2021, 06:35 PM   #14
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I'm definitely interested. Where you located? I know the Atlanta barbecue store outside of Athens sells these but I have no experience with them
Jackson,Tn. On I-40, halfway between Memphis and Nashville.
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Old 04-20-2021, 07:09 PM   #15
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You must be one of those cooks who prepare their sous vide dishes at a hot spring in the woods!

No, but what I do do is build altars and make sacrifices to Odin and Freya
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