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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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12-04-2017, 04:37 PM | #1 |
is One Chatty Farker
Join Date: 10-01-17
Location: North Texas
Name/Nickname : EL Luchador
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Done with the stick burners
yes, ive been cooking with wood recently, trying to love it, but cant.
clean burning wood taste is a very mild flavor, just like charcoal so no advantage to the wood burner, BUT, -the woodburner requires constant attention, -temperature ranges are ±75 degrees , instead of ±5 degrees on the charcoal burner -have to buy the wood and then age it for months -cant put food on the cooker and leave and do something else. I feel like Im either adding wood or adjusting intake every 30 minutes. yes, Im pretty much done with wood burners as I have found no value added. Im going back to the charcoal UDS where you can fill up the bag, set the ATC, add a couple of chunks, and cook low and slow for 15 hours, hardly touching the cooker |
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12-04-2017, 04:48 PM | #2 |
is one Smokin' Farker
Join Date: 01-28-16
Location: Ann Arbor (but still a Buckeye fan)
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Stick Burners aren't for everyone.
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PK Original Weber Smokey Mtn 18.5" Humphrey's Battle Box Shirley 24 x 42 Straight Back |
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12-04-2017, 04:55 PM | #3 |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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You just joined the Thoey63 Club - now sell the stickburner and buy an LSG IVC.
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NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
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12-04-2017, 04:57 PM | #4 |
is one Smokin' Farker
Join Date: 01-07-14
Location: Cavalier, ND
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You have presented your case well.
Imo cooking is supposed to be relaxing and enjoyable.
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22.5 WSM, MINI WSM, 22.5 WEBER KETTLES, CB ROTI,Restored New Brunsfels Black Diamond |
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12-04-2017, 05:00 PM | #5 |
Babbling Farker
Join Date: 08-09-16
Location: Random Point In Time and Space
Name/Nickname : Parental Assigned Label
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Yep. In fact it's even easier to do Ribs in the crockpot and brisket in the oven. No added benefit to have to even go outside. Little liquid smoke and you're good to go.
Don't know why it took me so long to see the truth!! |
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12-04-2017, 05:03 PM | #6 |
somebody shut me the fark up.
Join Date: 01-16-13
Location: USA
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Oh My
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Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top Last edited by 16Adams; 01-17-2018 at 06:36 AM.. |
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12-04-2017, 05:07 PM | #7 | |
Quintessential Chatty Farker
Join Date: 02-22-14
Location: Kensington, MD
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Quote:
Actually, I'm kidding, a UDS is what I use, set it and forget it. |
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12-04-2017, 05:09 PM | #8 |
Babbling Farker
Join Date: 06-24-17
Location: Monroe, GA
Name/Nickname : Viet King Cong
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So what are you going to do with your Pecos?
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Boathouse Smokers Big Black Cabinet |
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12-04-2017, 05:14 PM | #9 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Cooking should be enjoyable, so do what you gotta do!
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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12-04-2017, 05:16 PM | #10 |
somebody shut me the fark up.
Join Date: 12-28-11
Location: Belton, Tx
Name/Nickname : Texas Pete
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At least you didn't spend a lot of money on the Pecos.
Somebody better get the word out to all those BBQ joints that are doing it wrong. Just kidding. Have to applaud you just a little bit for not being afraid of the backlash. Hopefully you have a good sense of humor. 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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12-04-2017, 05:17 PM | #11 |
somebody shut me the fark up.
Join Date: 01-16-13
Location: USA
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I sold mine too. My reasons were No skills or patience. A beer or two every 30-45 minutes matching sticks wasn’t healthy
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Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top |
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12-04-2017, 05:18 PM | #12 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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^^^if I could limit myself to a beer or 2 every 30-45 minutes I could still be drinking.
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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12-04-2017, 05:23 PM | #13 |
Quintessential Chatty Farker
Join Date: 09-20-11
Location: Ohio
Name/Nickname : Allen
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I’m going back to stick burning. I’ve been through them all and still have the drums and the egg. I can understand where you are. I’ve been there. I still am in certain situations. Looking forward to getting another stick burner now.
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12-04-2017, 06:17 PM | #14 |
somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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A lot of work but the payoff is totally worth it and it's FUN. Best bbq for me is off the stick burner so I'll always have one in the mix. With that said, my stick burner season is fall through spring. I don't like tending the fire during those hot arse summer months so I use my other cookers. Like mentioned above though, it's not for everyone. Good luck!
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LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod) |
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12-04-2017, 06:20 PM | #15 |
is One Chatty Farker
Join Date: 02-14-14
Location: Central OH
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I do both. Prefer the taste and capacity of my stickburner but like to sleep while my UDS does it's thing. My business partners Humphreys is also pretty convienent. My new Assassin will be a nice addition.
Different strokes for different folks. I like all strokes of bbq. 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 Last edited by Beentown; 12-04-2017 at 07:14 PM.. |
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