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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, 10:38 PM | #46 |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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Kinda funny how things kinda do a turnabout. I had started out with an old modded Brinkmann S&P. I learned how to use it and mastered the curve, but then marriage and kids came along and allnighters with the stick burner were a no go. Bought a WSM, built several UDS's. I have given them all away. I now stick to my Kettles, BUT now that the kids are older and I can get all the damn pecan I want.........I want to go back to a stick burner. The flavor profile is much different. I miss that flavor. I use the PBC to get my fix, but still want to burn stick again.
Bob
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PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP Last edited by BobBrisket; 12-04-2017 at 10:45 PM.. |
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12-04-2017, 11:14 PM | #47 |
is One Chatty Farker
Join Date: 07-19-13
Location: Houston, TX
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Ban!!!!!!!!
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12-04-2017, 11:30 PM | #48 | |||
is One Chatty Farker
Join Date: 10-01-17
Location: North Texas
Name/Nickname : EL Luchador
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a couple of things for me about wood vs charcoal. 1. the best and cleanest fire out of my stick burner was when the wood was burned down to charcoal embers-clean clean clean and smelled great. I could only smell the meat and the heat, no smoke to see or smell. thats essentially hardwood lump. 2. good smoke should be barely there. the meat is the star of the show - either wood, or charcoals can get one there. as for just plopping a stick on every 30 mins- disagree there. significantly more time consuming that you suggest- plop the wood on, open the vents, check that the wood has caught, let it come up to temp, start adjuting the vents, then eventually its at a good state then I can go back in and resume what ever me and the family were doing -thankfully I have a patient wife. I will agree on the stick burner breaking the temp habit. I used to try to get ±2 degrees with charcoal. now , if Im within 50° its all good. Quote:
I do believe that to get the best out of a stick burner requires a huge unit that can burn 4-6 sticks at a time. but, as a wise man once said: Quote:
Last edited by el luchador; 12-04-2017 at 11:37 PM.. |
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12-04-2017, 11:51 PM | #49 | |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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I love days when I have time to use the offset, and I also love having verticals & kettles for when time doesn't allow for tending a fire all day. My preference is stickburning, but I just don't have the time to do it as often as I'd like. A beautiful day with the Klose chugging along is a glorious thing indeed.
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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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12-05-2017, 06:59 AM | #50 | |
On the road to being a farker
Join Date: 08-14-17
Location: Commerce Twp, MI
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Quote:
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LSG 24x40, BGE (Large) |
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12-05-2017, 07:24 AM | #51 | |
is One Chatty Farker
Join Date: 02-14-14
Location: Central OH
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Quote:
Everyone could tell. 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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12-05-2017, 07:40 AM | #52 |
somebody shut me the fark up.
Join Date: 12-28-11
Location: Belton, Tx
Name/Nickname : Texas Pete
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if your wood is seasoned and the offset is designed properly you can just put a stick in and walk away. i only need 1 small stick every 40 minutes or so. if i want to go longer i will add 2 sticks and let the temp jump a little bit. i start with my intake and exhaust wide open and never touch them until it is time to put it away. most of the time i don't even open the fb door. i just push the sticks in thru the intake.
i get what you are saying about the wood just being lump once it burns down but to me the flavor i like comes from the smoke as it burns down into coals. that is why i tell people to add a green stick if they don't get enough smoke from their stick burners. let's keep this thread going. i am loving everyone's comments.
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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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12-05-2017, 07:43 AM | #53 |
Babbling Farker
Join Date: 12-20-07
Location: Ponte Vedra, Florida
Name/Nickname : Jason
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I love my stick burner.
The sticks are incredibly small though! |
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12-05-2017, 07:44 AM | #54 |
Full Fledged Farker
Join Date: 08-16-17
Location: York, PA
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“Mountains should be climbed with as little effort as possible and without desire. The reality of your own nature should determine the speed. If you become restless, speed up. If you become winded, slow down. You climb the mountain in an equilibrium between restlessness and exhaustion. Then, when you're no longer thinking ahead, each footstep isn't just a means to an end but a unique event in itself....To live only for some future goal is shallow. It's the sides of the mountains which sustain life, not the top.”
― Robert M. Pirsig, Zen and the Art of Motorcycle Maintenance: An Inquiry Into Values
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Kamado Joe Big Joe, 14" WSM, 22" Weber Kettle, Akorn Kamado, and now a OKJ Bandera!! |
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12-05-2017, 07:57 AM | #55 |
Quintessential Chatty Farker
Join Date: 04-21-06
Location: Lake Ponderosa-Montezuma, IA
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A man gotta do what a man gotta do to make his heart light.
Carry on. Ed
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Designer of a custom drum smoker Customized Aussie gas passer Turkey fryer Extremely seasoned hand hammered Wok Pit Boss-HART BURN Competition BBQ Team KCBS certified judge And Your not the boss of me either!! |
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12-05-2017, 08:02 AM | #56 |
Babbling Farker
Join Date: 06-24-17
Location: Monroe, GA
Name/Nickname : Viet King Cong
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In a somewhat related topic, I thought no real BBQ restaurant would use a pellet pooper until I saw that video about Big Mista's place in the LBC. Surely on my place to check out when I visit my sister in the foothills.
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Boathouse Smokers Big Black Cabinet |
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12-05-2017, 09:13 AM | #57 | |
Quintessential Chatty Farker
Join Date: 06-23-12
Location: Kansas City
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Quote:
What kind of smoker do you have OP? I open my intake a little over 50%, open exhaust fully, and never touch vents again until it's time to shut her down. If I want the cooker hotter or cooler I just adjust the size of the fire...feed logs more or less often, or feed more or less logs at one time. If you're constantly having to fidget with vents, maybe there's an issue with your cooker, as joker mentioned.
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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) Last edited by sudsandswine; 12-05-2017 at 09:20 AM.. |
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12-05-2017, 09:28 AM | #58 |
Take a breath!
Join Date: 11-09-17
Location: Hamilton, AL
Name/Nickname : Tony
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I'm a firm believer in having the right tool for the job at hand. if the job at hand requires an overnight 'set and forget' cook then fire up the coal burner. if the job is a midday relaxing rib cook with beers and friends, stick burn it. no shame in having a preference, no shame in having multiple smokers either.
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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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12-05-2017, 09:30 AM | #59 |
somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky
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people puts way too much trying to control the heat, , feed it wood and dont worry about the temp. if get too hot open the door if too cold close the door, yes bbq taste better with wood , but a lot of people that eats it can't tell the difference, use whatever fuel source you like, in the end that all that matters
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12-05-2017, 10:06 AM | #60 |
Full Fledged Farker
Join Date: 07-20-16
Location: Middleburg, Florida
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A chore for some is a pleasure for others.
Do whatever trips your trigger. Just don't go vegan!
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Shirley Fabrication F 24 x 36 / XL BGE / Several Weber Kettles / 36" Blackstone |
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