|
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. |
|
Thread Tools |
12-07-2017, 08:59 PM | #136 |
is One Chatty Farker
Join Date: 04-29-17
Location: Aurora, Mo
|
|
|
12-07-2017, 09:29 PM | #137 |
On the road to being a farker
Join Date: 10-19-17
Location: kissimmee fla
|
I love my pellet grill no related to post but
what the hell I love my pitboss |
|
12-07-2017, 10:04 PM | #138 |
On the road to being a farker
Join Date: 07-17-16
Location: Qville,BBQ
|
I think Gravity Feeds produce some of the cleanest blue smoke there is. If you like light smoke flavor, these do the trick. IMO
|
|
12-08-2017, 01:21 AM | #139 | |
On the road to being a farker
Join Date: 10-25-17
Location: Swiss Alps
|
Quote:
When wood burns with more oxygen present, it creates char, which continues to burn, and also volatile gases, which at certain temperatures impart different more or less desirable flavours to the meat that is exposed to it. Those embers burning still have some volatile gases present to impart flavour to the meat, the burning char does impart flavour ss well, but far less, and less complex. So charcoal is a purer form of carbon than embers from burning logs.
__________________
If you ain't cooking, you ain't good looking. Last edited by One Drop; 12-08-2017 at 11:45 AM.. |
|
|
12-08-2017, 07:33 AM | #140 | |
Take a breath!
Join Date: 11-09-17
Location: Hamilton, AL
Name/Nickname : Tony
|
Quote:
https://amazingribs.com/model/smoker/karubecue-c-60-pit pretty interesting tidbit about the nature of wood fuel
__________________
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] |
|
|
Thanks from:---> |
12-08-2017, 09:08 AM | #141 |
On the road to being a farker
Join Date: 06-04-15
Location: Corapeake, NC
|
This post has been great to follow. I have not been persuaded to sell my stick burner. It is the process that I love to do, always has been for me. The process goes way back for me to when we would pull a pig off the feed floor and smoke it for friends. The food and the gathering were nice but the enjoyment really was the over night hanging out with the skeleton crew. Now that I am retired the long cooks come more often.
|
|
12-08-2017, 09:53 AM | #142 |
Got Wood.
Join Date: 10-18-15
Location: Asheville, NC
|
excellent thread to read.
I enjoy all the various ways I can cook meat, all at different times, and all for different reasons. 'It takes all kinds' - My Grandma Iris
__________________
A Shirley, An Egg, A Smokey Mountain, A Big Easy, and A Ducane |
|
12-08-2017, 10:49 AM | #143 |
Found some matches.
Join Date: 12-05-17
Location: mayfield ky 42066
Name/Nickname : bobby
|
I am new on this forum, but have frequented it numerous times over the past couple of years. I am just a backyard enthusiast and my only cooker is an 18.5 WSM. I am responding to this post, because I have often thought I would like to have a stick burner, but my determination to make good bbq on what I already own (18.5 WSM) has kept me plugging on with it. I wanted to get away from briquettes and the Minion method and just go with lump charcoal.
My method in the WSM is top and bottom vents fully open, and use lump charcoal which gives me a clean burn (nice blue smoke) and add my smoke wood in small chunks, not large chunks to the lump charcoal bed. I prefabbed a smaller diameter charcoal ring to keep my lump grouped together for better burning. I light 1/2 chimney of lump initially with a small wood chunk on bottom and one on top of the lump. when my coals are ignited and burning good they go into the smaller diameter ring. My temps run about 250 to 275 degrees. I add prelit lump and a prelit chunk of smoke wood periodically thru the door to hold these temps. This method gets the smoke flavor and smoke ring I desire. I am just using lump charcoal as my heat source. It needs fuel added periodically just like a sticky burner. My substitute for a stick burner. Thank You |
|
Thanks from:---> |
12-08-2017, 11:47 AM | #144 | |
On the road to being a farker
Join Date: 10-25-17
Location: Swiss Alps
|
Quote:
__________________
If you ain't cooking, you ain't good looking. |
|
|
12-08-2017, 12:08 PM | #145 |
Is lookin for wood to cook with.
Join Date: 09-14-08
Location: Fayetteville, Georgia
|
I have a small Chargriller cheap offset smoker at home. It is very labor intensive to maintain temperature control. I end up using hardwood chunks about the size of two fists and just monitoring it continuously. It is fun when I have time and I get pretty good results. About once a year I do a large cook for a group of people at church. We rent a Bubba grill (250g I think)and cook about 45 racks of ribs. I am amazed at how stable the temperatures are on the Bubba grill. It needs very little input. It turns out some great BBQ with pretty consistent smoke. I would love to buy one for home use someday!
Mike |
|
12-08-2017, 12:51 PM | #146 |
Found some matches.
Join Date: 12-05-17
Location: mayfield ky 42066
Name/Nickname : bobby
|
I use white oak and hickory for smoking wood mostly. That clean burn I get with the vents fully open and the lump for a heat source, pretty much alleviates the white smoke. I had problems at first keeping my temps down, but now that i've learned how much lump to light each time I add charcoal, my results have improved. Just trying to get what I believe tastes more like bbq cooked on a stick burner without having a stick burner. I do mostly pulled pork for my family and church friends.
|
|
12-08-2017, 01:09 PM | #147 |
somebody shut me the fark up.
Join Date: 12-28-11
Location: Belton, Tx
Name/Nickname : Texas Pete
|
i am very surprised that so many are burning separate fires of lump just to add to their charcoal cookers. not that it is wrong but i just did not realize people did this. i learn new stuff here all the time.
__________________
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]) |
|
12-08-2017, 01:12 PM | #148 |
Full Fledged Farker
Join Date: 08-27-08
Location: Madison WI
Name/Nickname : Jeff
|
Personally I love that stick burning takes all of the extra attention. To me it makes BBQ an active thing rather than just set it and forget it. I like managing a fire AND the flavor that comes with it. I see where you're coming from though it's not easy, and if you cant tell the flavor difference I could see where it would be tough to keep struggling.
__________________
Jeff Why Is The Whiskey Always Gone? [url]http://www.ironsidesmokers.com[/url] |
|
12-08-2017, 01:49 PM | #149 |
Found some matches.
Join Date: 12-05-17
Location: mayfield ky 42066
Name/Nickname : bobby
|
Aaron Franklin talks about the importance of good air flow in bbq pits. He keeps his pit drafting good with that blue smoke coming out the stack. That's why I keep all my vents wide open and just add enough already lit lump charcoal to the smoker to keep a good bed of coals working for me. It burns very clean.
|
|
Thanks from:---> |
12-08-2017, 07:41 PM | #150 |
somebody shut me the fark up.
Join Date: 04-29-12
Location: Tulsa
|
BUILD A UDS!!!!
(well chit, someone had ta say it)
__________________
Jeremy Old Oklahoma Joe (Opal) GMG TREK (Greta Thunberg) Weber Summit Charcoal (Waylon) MAK 2 Star (Maybel) 2x “Unfortunately nothing wrong with that” Bob C Que… I must be living right (somehow…) |
|
|
|