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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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12-14-2017, 07:03 PM | #241 |
On the road to being a farker
Join Date: 08-14-17
Location: Commerce Twp, MI
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You should try cooking a brisket with a grate temp of 275º. You'll get through the stall in a fraction of the time.
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12-14-2017, 07:26 PM | #242 |
is One Chatty Farker
Join Date: 02-25-12
Location: PA
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12-14-2017, 07:40 PM | #243 | |
somebody shut me the fark up.
Join Date: 12-28-11
Location: Belton, Tx
Name/Nickname : Texas Pete
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Quote:
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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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12-14-2017, 07:46 PM | #244 |
Babbling Farker
Join Date: 06-24-17
Location: Monroe, GA
Name/Nickname : Viet King Cong
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Burn.
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Boathouse Smokers Big Black Cabinet |
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12-14-2017, 08:15 PM | #245 | |
is One Chatty Farker
Join Date: 02-14-14
Location: Central OH
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Quote:
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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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12-15-2017, 05:00 AM | #247 |
Babbling Farker
Join Date: 07-15-13
Location: Butler PA
Name/Nickname : Hey you with the face!
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17 pages.... LMAO.
I don't get it. Cook on a stickburner if you like. Cook with whatever you want. Cook with electric or gas or pellets or charcoal or wood. Who really cares? Different people have different situations and different needs. At the end of the day does it really matter? As long as you have a good time and have a cold beer and have thin blue smoke does it matter? I have always wanted a stickburner. I would love to spend hours tending a fire. Imo it looks to be an art. I have dreamed of owning a reverse flow off set for years. The thing is that I am a Yankee in the North and it gets cold. A pit in my price range is not going to hold heat well enough. Its going to be a struggle. Sourcing wood around here would be a pain. Storing wood is the hard part imo. We rebuilt a termite damaged house. Wood would attract them back. Not something I am willing to do. I have got too much into our home to take a risk for food. An insulated cabinet smoker fits my needs perfectly. Charcoal is easy to store. Wood chunks are easy to store. My cooker is very fuel efficient and has a small foot print but has a huge amount of cooking space. I don't have to baby sit it. I have two kids, a 4 year old and a 2 year old. It runs itself if I get up before the kids wake up I can cook when my wife is at work. A stick burner in my situation would be idiotic. I can't dedicate the time and money and storage space for one. I don't have room for a wood pile. I need a set it and forget it cooker. I don't want to have to use a guru. I want large cooking space but a small foot print. I want to be able to cook all day but dedicate myself to being involved in my kids' lives. Right now my 270 Sumo fits the bill. Bonus is it cooks faster. I can get up at 2am instead of 11pm the day before. It significantly cuts down on cook time. I get a bit of extra sleep, cook great bbq, and I get to be involved in my kids lives. A stickburner doesn't allow me the time I need. A cabinet does. A stickburner imo is for when I retire. I don't have a clue if a stickburner puts out better food. My 270 puts out good food and fits my life. If a stickburner puts out better food then I am going to need super strech pants when I retire. Whole point is cook on what works for you. As long as you have fun then its all good. |
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12-15-2017, 06:07 AM | #248 |
somebody shut me the fark up.
Join Date: 12-28-11
Location: Belton, Tx
Name/Nickname : Texas Pete
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Rusty... Let us know how you really feel.
Just kidding. I get what you are saying and that was probably the consensus on the first page or 2. I like that we have gone this far without the mods having to separate us. Sent from my SM-G955U using Tapatalk
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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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12-15-2017, 09:11 AM | #249 | |||
is One Chatty Farker
Join Date: 10-01-17
Location: North Texas
Name/Nickname : EL Luchador
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Quote:
I bumped up temp to 275 and it still wouldnt budge. then I bumped to 300, still no go. finally, I foiled it and cranked up the heat and it finally cooked. Im starting to notice in my logs that it seems to take a certain temp differential to push through the stall and you will actually see internal temp drop if the cooker goes below a certain temp. even if its 80 degrees hotter than IT Quote:
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thank goodness for UDS and the likes else many would be out of this hobby. also thank goodness that not just stick burners win at bbq comps |
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12-15-2017, 10:03 AM | #250 |
On the road to being a farker
Join Date: 08-14-17
Location: Commerce Twp, MI
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By comparison to your 8 hour stall, I can cook a 15 pound prime brisket trimmed down to 11 pounds in 7 1/2 hours at 275° without wrapping. I don't know what grade of meat you were using but prime obviously cooks faster than a lower grade of meat and in addition to other attributes, a good offset has really good air flow.
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12-15-2017, 10:42 AM | #251 | |
is One Chatty Farker
Join Date: 10-01-17
Location: North Texas
Name/Nickname : EL Luchador
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Quote:
are you using a body mounted gauge or a grate mounted gauge, because my smoker mounted gauge can read 275 and the grate is at 325 |
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12-15-2017, 11:50 AM | #252 |
On the road to being a farker
Join Date: 08-14-17
Location: Commerce Twp, MI
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I use both but the temps I quoted you were at the grate where the meat is. (Though my analog gauges are near the grate so they are pretty close to the digital reading) My BGE was the opposite of what yours shows. My dome thermometer would read 325° when it was only 275° at the grate. My cooks were taking much longer than they should have until I realized I needed to measure grate temps.
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12-15-2017, 02:15 PM | #253 |
is One Chatty Farker
Join Date: 10-01-17
Location: North Texas
Name/Nickname : EL Luchador
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I should probably add this to the thread as some may find it useful in the future.
In the BBQ with Aaron Franklin series he cooks a lot on the Pecos ,which by our standards is a cheap offset smoker. I'm a couple of the vids you can see the size of wood chunks he is using. I think this is interesting from a heat management perspective https://youtu.be/LbzEa_juegs?t=5m53s Last edited by el luchador; 12-15-2017 at 02:22 PM.. |
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12-15-2017, 02:32 PM | #254 |
On the road to being a farker
Join Date: 08-14-17
Location: Commerce Twp, MI
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Yes. Small cooker = small splits
That keeps the temps under control without having to choke the fire.
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12-15-2017, 04:43 PM | #255 | |
is one Smokin' Farker
Join Date: 04-28-10
Location: Somewhere, TX
Name/Nickname : ...
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Quote:
But.. but.. but.... small hot fires don't work in ANY offset - or so I read. http://www.bbq-brethren.com/forum/sh...3&postcount=11
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