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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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12-06-2017, 01:06 AM | #91 | |
is One Chatty Farker
Join Date: 04-29-17
Location: Aurora, Mo
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Quote:
On my last cook using the Open Range cooking some pork butts, I had to go to a town 35 miles away to do some errands and I was gone for over three hours. I monitored temps using my smoke thermometer with the Gateway app and the thing just chugged along. I was using Good One lump in it. I can usually go five to six hours before reloading and this thing keeps pretty steady temps. I know some people who have gone up to 10 hours on one load of lump. Wayne |
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12-06-2017, 05:53 AM | #92 |
Quintessential Chatty Farker
Join Date: 09-20-11
Location: Ohio
Name/Nickname : Allen
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It all tastes good when done right. As far as the flavor from the “fire”, the drums add the drippings effect. The offsets add the increased airflow effect which in my opinion is noticeably better to me. I’ve won more with the “public” judges than I have with the CBJ’s of KCBS. Most of my wins came off of the Vault.
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12-06-2017, 03:25 PM | #93 | |
is One Chatty Farker
Join Date: 01-08-13
Location: Georgia
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They sound like what you are looking for in a grill that that smoke, grill, seer. You'll make amazing brisket, pulled pork, ribs, wings, chicken, steaks and the best pizzas on the planet. Make sure you get one with a lifetime warranty. You will never regret a BGE, Kamado Joe, Primo or other. Absolutely anything that you can cook in an indoor oven can be cooked with ease on your ceramic kamado. You can also go the route that many, myself included, have gone....buy a Akorn kamado from Char Griller. Can be had for $299. Air flow is the same as it's ceramic cousins....it is slightly more finicky if you overshoot your target temp, so more care is needed in how you start your fires for slow'n'low cooks. That being said....once you lock into the temp you are golden. I bought an Akorn and found myself using that bad boy several times a week for three years. I simply wore it slam out. My family went nuts over my grilling in ways they'd never done before. In my opinion.....it's the best grilling money I've ever spent.
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Kamado Joe BigJoe & JoeJr, Weber WSM 22.5, Master-Touch 22, Jumbo Joe, Old Country Pecos, Weber Chimneys (steak cooking machines) :bounce: |
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12-06-2017, 11:35 PM | #94 | |||
is One Chatty Farker
Join Date: 10-01-17
Location: North Texas
Name/Nickname : EL Luchador
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12-06-2017, 11:54 PM | #95 |
is One Chatty Farker
Join Date: 10-01-17
Location: North Texas
Name/Nickname : EL Luchador
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So I washed my hands of the stick burner and I'm back to charcoal. I did my first charcoal cook in a month today. OMG it's sooo easy compared to stick.
So here is the wife's verdict. First, I wanted to cook ember style with roaring natural charcoal and no wood in sight. No chunks, no chips, no pellets no sticks, nothing wood. I just wanted to understand what pure charcoal tastes like by itself.Just lump charcoal. I bought what was available at home Depot which is Royal oak. Ok compared to kb briquettes lump has almost no visible smoke. I brought a chimney full to red hot and dumped it in the cooker. I added a fresh chimney about every hour. All intakes wide open, 1.75"" of exhaust wide open. Temp would get to 310 and slowly die down to 225 then I would add another chimney of lump. I knew it was going to be good because there was no visible smoke for 90% of the cook and the heat smelled so clean. Anyhow, four hours later the ribs are ready and this is where it gets interesting. I asked my wife if she could taste smoke and she said yes. I asked her is it lighter than normal she said yes. So I asked do you like it better, she said "yes I like the light smoke better but I know you like your food smoky so..." So I ask again do you prefer this smoke and she said yes that the light smoke was not interfering with the meat and she felt like she was tasting meat with smoke instead of smoke with some meat. What????!!! So confirmed to myself that the cleanest smoke is using no wood at all and just "embers" |
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12-07-2017, 12:49 AM | #96 | |
On the road to being a farker
Join Date: 10-25-17
Location: Swiss Alps
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Quote:
And wood can burn so clean and with so much airflow that the smoke profile can remain very light indeed. As with everything fire it's really complex, and the amount of oxygen and rate of combustion have as much to do with the resulting flavour profile as the material being burned, IMO.
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If you ain't cooking, you ain't good looking. Last edited by One Drop; 12-07-2017 at 11:56 AM.. |
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12-07-2017, 06:54 AM | #97 |
On the road to being a farker
Join Date: 08-14-17
Location: Commerce Twp, MI
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After reading through 7 pages of this thread, I don't think anyone's mind is going to be changing about what type of smoker they like to use. I would just like to say to all of you who might be thinking of buying an offset at some point, either buy a good one made of at least 1/4" thick steel or don't waste your money. I didn't see where the OP actually mentioned what model smoker he had but I saw the name Pecos mentioned by Czar. Regardless, the OP did say that when he added a split, the temp would spike from 250º to 400º if he didn't adjust the vents. I don't need to know the brand to determine he's using a COS. One split won't spike the temps in a quality smoker much more than about 5%. In my opinion, this thread should have been titled "Done with poorly designed stick burners". I think someone who is highly skilled in fire management can get decent results from a COS but in the case of offset smoking with wood, people learning the craft are better off with really good equipment because they are much easier to use.
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LSG 24x40, BGE (Large) |
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12-07-2017, 07:30 AM | #98 |
Quintessential Chatty Farker
Join Date: 06-23-12
Location: Kansas City
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Shirley Fab 250g trailer | Primo XL kamado | [COLOR="Red"]Red[/COLOR] Weber Limited Edition kettle + 26” kettle | Clonesaker PDS (pretty drum smoker) |
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12-07-2017, 07:37 AM | #99 |
Take a breath!
Join Date: 11-09-17
Location: Hamilton, AL
Name/Nickname : Tony
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not to be a nitpick, honest question, how is this different than adding a split every hour in a stick burner?
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Don't like your job?? No Problem!!! There's a support group for that and they meet at the bar!! [B]WSM 18.5", Weber Genesis Gold B, Blackstone 36" griddle, OK Joe Longhorn [/B] |
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12-07-2017, 07:38 AM | #100 | |
is One Chatty Farker
Join Date: 10-01-17
Location: North Texas
Name/Nickname : EL Luchador
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12-07-2017, 07:55 AM | #101 | ||
is One Chatty Farker
Join Date: 10-01-17
Location: North Texas
Name/Nickname : EL Luchador
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I understand your position but I am loathe to blame the cooker as there are many other variables - moisture content of the wood, skill of the cook, etc. and my position is probably supported since Im sure there are thousands of happy pecos users who have no problems at all with their cooker. Quote:
with roaring lump I still had to go out there and add a chimney every hour or so. the heat output is linear- I mapped it and can post it if requested. so I didn't have to sit there and baby sit the cooker for several minutes. which means one hour was one hour. with the offset, it was really every 30 minutes to 45 minutes and several times inbetween trying to keep it from getting too cold or too hot. it also took up to 10 minutes everytime I added a log to bring the temp into compliance so from an effort perspective - if an oven is a 1/10 in effort and a stick burner is 10/10 in effort, burning embers would be a 4/10. hope this helps |
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12-07-2017, 08:15 AM | #102 | |
Take a breath!
Join Date: 11-09-17
Location: Hamilton, AL
Name/Nickname : Tony
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Quote:
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Don't like your job?? No Problem!!! There's a support group for that and they meet at the bar!! [B]WSM 18.5", Weber Genesis Gold B, Blackstone 36" griddle, OK Joe Longhorn [/B] |
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12-07-2017, 09:53 AM | #103 | |
is One Chatty Farker
Join Date: 10-01-17
Location: North Texas
Name/Nickname : EL Luchador
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Quote:
So should we conclude that people should not even consider stick burning unless they have $1500+ to spend on a big 1/4" cooker? |
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12-07-2017, 10:19 AM | #104 | |
Take a breath!
Join Date: 11-09-17
Location: Hamilton, AL
Name/Nickname : Tony
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Quote:
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Don't like your job?? No Problem!!! There's a support group for that and they meet at the bar!! [B]WSM 18.5", Weber Genesis Gold B, Blackstone 36" griddle, OK Joe Longhorn [/B] |
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12-07-2017, 10:52 AM | #105 |
somebody shut me the fark up.
Join Date: 12-28-11
Location: Belton, Tx
Name/Nickname : Texas Pete
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if you add sticks and you temp jumps that much you need to adjust the size of your splits. but that just goes back to another point you were trying to make about it taking too much effort/time to split the splits again.
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Paul (aka Texas Pete) SF 24x36 Midnight Edition / Mak 1-Star /Abe's 48" Insulated Cabinet / 22.5 OTG / 28" BS / Jimmy with CB Roti and pizza kit / Red Box on custom cart / Char-Griller Kettle / Barrel House Cooker / Pit Boss Copperhead / Char-Griller Akorn Jr Sign Up for The 2022 Texas BBQ Brethren Fall Bash Here! ([URL="https://docs.google.com/spreadsheets/d/12NjP4bH3uLyH6-RJnI4gSfDr0nKQ6_4cxdw_GhmrKq0/edit#gid=1935530835"]Link[/URL]) |
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