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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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12-10-2017, 02:38 PM | #181 | |
is One Chatty Farker
Join Date: 02-14-14
Location: Central OH
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Just to be clear what is your definition of "embers" again? I have large cookers of almost every type. Stick burner, insulated cabinet, and uninsulated charcoal smokers. In general, everyone loves the "Q" no matter which cooker I use. I have blind tested stick burner vs cabinet many times and stick burner has won almost every single time. We are at over a 50 test subjects (more than that but being conservative) and can only remember a handful (less than 10, for sure) preferring the charcoal cookers. I may do this semi-scientifically to get real numbers since I cook on both many times, same meat/prep/temp. Does this mean I wanna get rid of my charcoal cookers? No. They have their place and that is a HUGE place. Convienance is awesome especially when sleep is concerned. Sent from my SM-G950U using Tapatalk
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SDG 26' Concession rig, Weber 22.5" x 3, RecTeq1250, UDS with IQ 110, Shirley Fabrication Cabinet Model 24x60 trailer, LS Grillz Large IVS w/offroad package (on the way), Humphreys Q'bed Pint, Assassin 48 |
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12-10-2017, 02:41 PM | #182 |
somebody shut me the fark up.
Join Date: 01-10-11
Location: Lawrenceville, GA
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Good marketing, having prior exposure on television and being in an awesome hipster foodie clique that enjoys people that don't shave and drink craft beer??
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12-10-2017, 06:48 PM | #183 |
is One Chatty Farker
Join Date: 10-01-17
Location: North Texas
Name/Nickname : EL Luchador
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There goes my theory. I thought it was because all the line up and wait places wrapped their brisket in foil/paper and braised it tender
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12-10-2017, 06:51 PM | #184 | |
is One Chatty Farker
Join Date: 10-01-17
Location: North Texas
Name/Nickname : EL Luchador
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Lump embers are embers from lump In your comparisons were you comparing wood vs briquettes or wood vs lump, and in either case was the charcoal roaring or oxygen deprived? |
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12-10-2017, 08:38 PM | #185 |
Got Wood.
Join Date: 08-13-16
Location: wiggins, ms
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12-10-2017, 08:47 PM | #186 |
is One Chatty Farker
Join Date: 06-18-14
Location: Denver, CO
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Sorry to say but I am trying to replicate the best I have ever had and that was franklins. My first job was at a BBQ joint in central Texas and I can't get away from that smell of wood fire. To each his own, but for me wood is the way to go. If franklins tasted that good on charcoal I would be trying to copy that. But it isn't.
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12-10-2017, 10:25 PM | #187 | |
is One Chatty Farker
Join Date: 02-14-14
Location: Central OH
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Quote:
We use lump in our charcoal burners. All hot and fast cooks (plenty of O2). Almost everyone still prefers wood, real wood, with moisture in it....12-15% is our happy place for most species. The last cook was chuck roasts. Lump only, no wood added vs. cherry in a stick burner. Both cooking at 300 degrees. The taste subjects all preferred the stock burner food. Said something was missing from the "lump only" sample. Just as an FYI we are doing these tests because we are taking our show bigger, much bigger. So to make the best choices for us, including cooking equipment and materials we are testing recipes and said equipment/materials. We are taking the outcomes to produce a new menu and finalize all of our equipment choices. The outcome is we are going to keep using both charcoal cookers and stick burners. Set and forget (blower controlled) charcoal burners using wood chunks for sleeps sake. Stickburner for short cooks and times when we can take the time to tend the fire. Sent from my SM-G950U using Tapatalk
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SDG 26' Concession rig, Weber 22.5" x 3, RecTeq1250, UDS with IQ 110, Shirley Fabrication Cabinet Model 24x60 trailer, LS Grillz Large IVS w/offroad package (on the way), Humphreys Q'bed Pint, Assassin 48 |
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12-10-2017, 10:50 PM | #188 |
is one Smokin' Farker
Join Date: 10-13-17
Location: SoCal, by way of Oklahoma & Texas
Name/Nickname : Ray
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I've always been a stick burner, and still am. But El Luchador has a point: many forms of grilling and smoking traditionally make use of glowing embers/charcoal for the cook rather than burning wood.
For example, a traditional North Carolina pit for cooking pork has two parallel chambers, one for burning wood down into embers, and one in which to shovel the embers under the pork. All the cooking is done by the embers, not by burning wood.
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12-11-2017, 03:52 PM | #189 |
Found some matches.
Join Date: 12-05-17
Location: mayfield ky 42066
Name/Nickname : bobby
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Maybe some of you stick burners can help me out here. If lump charcoal is lump because it is wood that is not completely burned to ash, then it should still give you a smoked taste in your bbq similar to burning stick wood. If you are burning lump charcoal made from white oak it should still have some of what makes it white oak. I realize that it is not the same as the complete process of burning sticks of wood in your smoker, but it will flavor your bbq, somewhat like the wood it was made from. Not trying to really make a point with my posts on this thread, just trying to learn something here. Thanks
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12-11-2017, 05:42 PM | #190 |
is One Chatty Farker
Join Date: 01-25-17
Location: Atlantic Highlands, NJ
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I'm not disagreeing with any of your points. It's interesting though that I just got a Uuni Pro pizza oven. What they recommend is put down some charcoal to get a steady heat basis. Then when you're getting ready for a Neapolitan pizza (900F), throw on some small splits to bring the fire up.
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Large BGE. KBQ C-60, Uuni Pro, TEC Cherokee FR, Polyscience SV machine. And their helpers. |
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12-11-2017, 06:01 PM | #191 | |
is One Chatty Farker
Join Date: 02-14-14
Location: Central OH
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Alcohols Benzene Zinc Methane Potassium Sulfur Sodium Magnesium ETC... Basically, wood burns and some chemicals dissolve and some chemicals attaches to other chemicals present in the meat (myoglobin and such). Some of those important hardwood chemicals are aromatic polymers. Love me some cherry and hickory aromatic polymers....;) Sent from my SM-G950U using Tapatalk
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SDG 26' Concession rig, Weber 22.5" x 3, RecTeq1250, UDS with IQ 110, Shirley Fabrication Cabinet Model 24x60 trailer, LS Grillz Large IVS w/offroad package (on the way), Humphreys Q'bed Pint, Assassin 48 |
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12-11-2017, 06:15 PM | #192 | |
On the road to being a farker
Join Date: 07-16-17
Location: Central Florida
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I couldn't agree more. A few years ago purchased a Lang, so excited I could hardly stand it. The Honeymoon wore off real fast when I had to wake up every couple of hours to feed it wood. Smokey |
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12-11-2017, 06:21 PM | #193 |
Found some matches.
Join Date: 12-05-17
Location: mayfield ky 42066
Name/Nickname : bobby
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Thank you for taking the time to share this information.
I smoked a pork butt on my 18.5 WSM Using B&B oak lump charcoal only. I wrapped it when the internal was @ 170 degrees. Took it to 200 degres, removed it from the smoker, and let it sit wrapped for a couple of hours before pulling. It had that great white oak taste, but overall wasn't much bark on it. I actually liked the flavor it had but one of my family members stated that it needed more smoke so I am now adding very small chunks of white oak & hickory to the lump embers. My family members seem to like it much better. Anyway, as I stated I'm only a backyard guy. Thanks Last edited by bcm1947; 12-11-2017 at 06:27 PM.. |
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12-11-2017, 07:21 PM | #194 |
is one Smokin' Farker
Join Date: 10-13-17
Location: SoCal, by way of Oklahoma & Texas
Name/Nickname : Ray
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Talkin about the differences between sticks and charcoal, I often see a similar tension just amongst stick burners on this site (like me).
What I mean is that many of us stickburners focus on minimizing El Luchador's issues with sticks -- getting a bigger pit, making it out of thicker steel, including a bigger firebox, insulating the firebox, etc. All with the goal of getting more stable temps, having to add wood less frequently, being able to sleep longer, or at least fuss with the pit less frequently, at night. Sometimes also with the goal of using less wood. But all these pit attributes work to create a more stable temp by creating a bigger thermal mass. In other words, the bigger, thicker steel maintains a more stable temp as against the sticks that are tossed in from time to time. So I keep wonderin, doesn't that mean the hot steel is serving as an oven and cookin the meat apart from the smoke of the sticks? In other words, as we increase the size, thickness, and efficiency of our smokers, aren't we cookin more with an oven and less with a smoker? I don't know the answer, but I'd sure like to understand it. I'm guessing it's probably a matter of balance, as with most things in life. Using a cheap, thin steel smoker that consumes lots of wood probably isn't the answer; but using a super-insulated, super-efficient pit likely isn't the answer either. As Aaron Franklin says, you need good air and smoke flow thru the pit.
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12-11-2017, 07:29 PM | #195 |
somebody shut me the fark up.
Join Date: 12-28-11
Location: Belton, Tx
Name/Nickname : Texas Pete
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OklaDustDevil..
I have the cooker I think you are referring to. It drafts very hard. No stale air. Sent from my SM-G955U using Tapatalk
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