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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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12-09-2017, 06:10 PM | #166 |
Quintessential Chatty Farker
Join Date: 05-16-14
Location: St. Louis, MO
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Boy you must really like overcooked pasta!
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MAK 1Star Weber OTG Pit Barrel Cooker Thermapen Classic Thermoworks Smoke [I]Ephesians 2:8-9 For by grace you have been saved through faith. And this is not your own doing; it is the gift of God, not a result of works, so that no one may boast[/I]. |
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12-09-2017, 07:39 PM | #167 |
somebody shut me the fark up.
Join Date: 01-03-14
Location: Detroit michigan
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Lumps a different animal. Burn times vary due to irregularities in the pieces. When using lump in a wsm try and pack tightly, breaking large pieces if needed. Burn times are slighty less per volume but comparable if done properly
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Let's all just calm down and smoke a fatty |
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12-10-2017, 10:07 AM | #168 |
Knows what a fatty is.
Join Date: 01-31-10
Location: Burkburnett, TX
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Be it as may, but you just can't beat a stick burner. Out of most of my fellow bbq buddies I am the only sticker left. Funny how they love my q...
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Randy - Custom Wicked Veritcal Smoker Combo. Weber Genesis. Char-Broil Double Door Offset. |
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12-10-2017, 11:36 AM | #169 |
is one Smokin' Farker
Join Date: 09-08-16
Location: Melrose, MA
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Reading through this thread, I am amazed at the stick burner snobbery. It is the cook, not the cooker that truly matters. I would put Harry Soo and his WSM's up against anyone and their $10,000 Shirleys (not a knock on Shirley's, just making a point).
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Weber WSM 22.5, Broil King Regal S490 Pro, Weber Kettle, |
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12-10-2017, 12:07 PM | #170 | |
somebody shut me the fark up.
Join Date: 01-03-14
Location: Detroit michigan
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And yes that was a jab at Shirley owners. Actually they are priced fairly i think a patio model could be had for under $2000. They are a deal when you consider how well they hold value. The go for retail and above on the secondary market, probably a factor of wait times
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Let's all just calm down and smoke a fatty |
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12-10-2017, 12:11 PM | #171 |
On the road to being a farker
Join Date: 08-14-17
Location: Commerce Twp, MI
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It's funny how different people can read through the same thread and get a totally different takeaway. I didn't sense any snobbery on behalf of stick burners. I got the impression, along with my own personal experience, that if you are willing and able to take the time to tend to a wood fire, you can achieve results that the majority of people in the BBQ world would concede are, at a minimum, a little bit better than any other type of cooker available and in some cases, quite a bit better. That overall belief from numerous sources is what enticed me to invest in an offset and now that I own one, I'm convinced it's true even more. My other takeaway is that a well designed stick burner is easier to maintain temps than a poorly designed one, which I already knew.
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LSG 24x40, BGE (Large) |
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12-10-2017, 12:29 PM | #172 |
is one Smokin' Farker
Join Date: 09-08-16
Location: Melrose, MA
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Maybe I shouldn't have said "snobbery". My point was that stick burners are not inherently better than charcoal burners. It always comes down to the skill of the cook.
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Weber WSM 22.5, Broil King Regal S490 Pro, Weber Kettle, |
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12-10-2017, 12:53 PM | #173 | |
somebody shut me the fark up.
Join Date: 01-03-14
Location: Detroit michigan
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Dont back pedal too fast. i think a # of us do have the opinion that for our tastes all things being equal wood is better. One plus for charcoal is being able to focus more on things instead of fire management, something that can help in comp settings where true wood bbq flavor may not be the most important. These are of couse opinions. I feel that stick burners with indirect heat are better for certain types/styles of bbq. Same goes for pits with direct fire heat. The pit is imperative to the style. Im not making texas brisket the same on a weber or carolina pork shoulder on an egg. Many say its the cook not the cooker but the cooker has an effect on the bbq.......imho
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Let's all just calm down and smoke a fatty |
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12-10-2017, 01:05 PM | #174 |
On the road to being a farker
Join Date: 08-14-17
Location: Commerce Twp, MI
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Charcoal is for heat and wood is for flavor. Having said that, the quality of the raw food and the seasonings are far more important than the heat source and the biggest thing is getting the food off of the heat at the right internal temperature.
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LSG 24x40, BGE (Large) |
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12-10-2017, 01:33 PM | #175 | |||
is One Chatty Farker
Join Date: 10-01-17
Location: North Texas
Name/Nickname : EL Luchador
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here is my thinking- the holy grail of smoked food is to be barely able to taste the smoke. wood burners win this battle vs briquettes( which make up 95% of the charcoal sold in the US) but it also seems that, while it is a lot of work, pure burning wood embers have a better flavor than using wood. Ive always found it interesting that a lot of the global smoked food in other parts of the world use charcoal and not wood. could it be that wood smoked food is an acquired taste? |
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12-10-2017, 01:34 PM | #176 | |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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After reading through enough threads about stickbuners, I've come to the realization that a stickburner simply won't provide the kind of temp control that other cookers do, and that's not only OK, but part of the fun. I like the intimacy I get from tending a fire regularly vs a set and forget kind of cooker.
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Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
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12-10-2017, 01:38 PM | #177 | |
is One Chatty Farker
Join Date: 07-19-13
Location: Houston, TX
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You said "Its the cook, not the cooker" and "It ALWAYS comes down to the skill of the cook". Everyone is going to cheerlead for whatever cooker they have and claim their smoker is just as goos as an offset. I get that. But the fact is nobody is lining up for BBQ at 3AM at any place that does not use offsets. And thats for a reason. |
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12-10-2017, 01:43 PM | #178 |
Knows what a fatty is.
Join Date: 12-13-16
Location: Listowel
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This entire conversation make me wonder if we will see more Hybrid Cookers, like the M1 and Ironside Smokers. Not sure if there are any other pit builders making them yet. Then again some pellet units sound like they are producing some amazing and easier Q.
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12-10-2017, 02:13 PM | #179 |
somebody shut me the fark up.
Join Date: 12-28-11
Location: Belton, Tx
Name/Nickname : Texas Pete
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I'll add my experience...
I've owned nearly every type of charcoal cooker and I always will. They produce some really good stuff. That being said the most compliments I get come off my stick burner. Nobody has ever complained about food from any cooker though. Sent from my SM-G955U using Tapatalk
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12-10-2017, 02:24 PM | #180 |
Babbling Farker
Join Date: 12-20-07
Location: Ponte Vedra, Florida
Name/Nickname : Jason
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vinyl = stick burner
cassette = charcoal CD = gas blu-ray = pellets |
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