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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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12-11-2017, 09:19 PM | #196 |
On the road to being a farker
Join Date: 03-13-17
Location: Chi-Town
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I’ve only cooked on my new stick burner a few times (ribs, wings and brisket); it’s a Pecos by the way. For $400 not perfect but pretty well made IMO. I’ve burned post oak splits in it from B&B each time. I also have three WSM’s (one of each size model). I personally don’t really care what others think as it’s all about what I like as well as my guest. The WSM’s are soooooo much easier to use between the two. Pecos requires a ton of effort but I don’t mind if I’m dedicated to the cause. Could never do an overnighter on a stick burner though. Personally, I thought the brisket I made on the Pecos was better than any I’ve ever made on my WSM’s. At the same time, my wife, sister and I all preferred the ribs I make on the WSM over those I made on the Pecos. Wings tasted exactly the same but I got much crisper skin on the WSM because of the vertical heat with water pan removed. I still need to cook a lot more on my stick burner and it can be a huge liability if I’m not mentally up for it. However, I have zero issue with any of the BBQ made on my charcoal smokers (w/ wood chunks); in fact, I’ve vended with just WSM’s and people raved about the food I made on them. Good thread.
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12-11-2017, 10:16 PM | #197 | |||
is One Chatty Farker
Join Date: 10-01-17
Location: North Texas
Name/Nickname : EL Luchador
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thanks for posting this. The stick burner was definitely a lot of work. and not enjoyable to look forward to. |
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12-11-2017, 10:28 PM | #198 | ||
is One Chatty Farker
Join Date: 10-01-17
Location: North Texas
Name/Nickname : EL Luchador
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the guy who could taste and smell the smoke does not bbq. one guy who could not taste any smoke brought wings cooked with lump and mesquite wood (ack!!!) I only had one wing and it tasted great but I could taste that chemical mesquite flavor on my tongue for 2 hours. Obviously this guy likes his food drenched in smoke. its definitely interesting how different people perceive smoke. the eye opener for me was this - the guy I sold the smoker to works with me and he brought some ribs he cooked on the pecos and let me have a taste. well, damn were they delicous. very present smoke flavor but not overpowering so I asked him how he used the cooker. he used RO lump for heat and added about two sticks of pecan over a 5 hour period for flavor. It probably had the best balance of smoke that Ive had. so now thats got me thinking lump for heat, wood for flavor (I think thats the first time thats been mentioned here ? ) I plan to experiment with different amounts of wood until I can dial in that perfect flavor. Quote:
thats really interesting. but my thought is the meat has to be exposed to all the smoke at some point so even though there is residual cooking from absorbed heat, its still getting all the wood smoke |
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12-11-2017, 10:32 PM | #199 |
is Blowin Smoke!
Join Date: 02-17-10
Location: San Antonio, TX
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I've done about a half dozen experiments using lump and small splits in my Assassin 36 grill. So far only a few cooks have had any noticeable difference in smoke flavor than when I use lump/wood chunks in the Assassin or my WSM. The mini-splits I'm using are B&B brand and not kiln dried like other brands like Western Wood that I find at Academy. However the Western Wood chunks I'm using are kiln dried. Granted it's not a stick burner by design and perhaps each piece of wood is a little different. The burning wood embers does give off an awesome smell that's hard to get from a WSM on most days. Small hot fire is the method I'm sticking to. Also so far I've found bark makes little difference in the smokiness of it all. But my research continues...:)
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12-12-2017, 10:19 AM | #200 |
Found some matches.
Join Date: 12-05-17
Location: mayfield ky 42066
Name/Nickname : bobby
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I like lump for my heat source, because I believe it will provide a cleaner burn than any briquette. The smoke from lump is not as intense as you would get from using roughly the same amount of briquettes, but you can add some small chunks of smoke wood to intensify the smoky taste in your bbq.
Our church recently had a fellowship meal, and one of the members picked up the BBQ from a local restaurant. This place is famous for good BBQ in our area and he has won several competitions over the years, if that means anything. I thought what a great opportunity to do a taste comparison between his and mine. Well, I knew after the first bite, he had a clean burn with no creosote or other foul tastes going on. I thought He had used all white oak, so I asked him, and he shared his secret concerning his choice of smoking wood in his offset. Which was as you might guess mostly white oak and hickory. I have tasted BBQ smoked with white oak and hickory a bunch over the years and that is what most people in our neck of the woods call good BBQ. I wanted that taste from my WSM and pre-lighting my lump and adding small chunks of smoke wood have given me a very close taste. Every time I add lump I pre-light it and add small smoke chunks. I believe this whole process on my WSM is similar to burning sticks in an offset. It is amazing what we can accomplish with what we have if we just don't give up. Thanks |
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12-12-2017, 12:38 PM | #201 | |
is One Chatty Farker
Join Date: 10-01-17
Location: North Texas
Name/Nickname : EL Luchador
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12-12-2017, 01:24 PM | #202 | |
is one Smokin' Farker
Join Date: 09-21-17
Location: Central Texas
Name/Nickname : Larry
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Larry
__________________
Larry I fix stuff and I know things. |
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12-12-2017, 01:28 PM | #203 |
On the road to being a farker
Join Date: 06-08-17
Location: Tampa, FL
Name/Nickname : Matt
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I recently purchased an Old Country Brazos as I was tired of trying to get great smoke flavor from my Green Egg. It's been a real learning curve but I think I've honed my technique enough to make good BBQ. The true key for using a stick burner is becoming a fire technician; knowing when and how much wood to use, moving sticks and embers around and proper air flow(even if that means blowing into the firebox yourself).
I've come to the realization that long cooks like brisket and pork butt are always going to be at dinner time because I'm not going to stay up all night. I also only have the meat in the smoker for a max of 5 hours. If I'm going to wrap the meat at that time there is no point of wasting money on fuel and time on tending the fire when it can just go in a set it and forget it oven. You can't beat the smoke flavor from burning wood IMO so it's worth it to me to use a stick burner. |
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12-12-2017, 01:30 PM | #204 | |
somebody shut me the fark up.
Join Date: 01-03-14
Location: Detroit michigan
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The issue with using lump or briquettes in a true stick burner is cost. You can go through 10-20 lbs plus for a cook. Running all or at least mostly wood will be more economical. Not saying it wont work just that its against the grain
__________________
Let's all just calm down and smoke a fatty |
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12-12-2017, 01:50 PM | #205 | |
somebody shut me the fark up.
Join Date: 12-28-11
Location: Belton, Tx
Name/Nickname : Texas Pete
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Sent from my SM-G955U using Tapatalk
__________________
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! (Link) |
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Thanks from:---> |
12-12-2017, 01:53 PM | #206 | |
somebody shut me the fark up.
Join Date: 12-28-11
Location: Belton, Tx
Name/Nickname : Texas Pete
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Quote:
Sent from my SM-G955U using Tapatalk
__________________
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! (Link) |
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12-12-2017, 02:16 PM | #207 | ||
is One Chatty Farker
Join Date: 10-01-17
Location: North Texas
Name/Nickname : EL Luchador
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that went right over my head. Can you expound?
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so I would assume it would only consume about 25% more charcoal than a charcoal burner as well, assuming a well made offset (like the pecos) and a similar size to a uds(also like a pecos) |
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12-12-2017, 02:20 PM | #208 |
is one Smokin' Farker
Join Date: 09-21-17
Location: Central Texas
Name/Nickname : Larry
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You said a $500 cooker can't be beat by any other offset. That's just funny
Larry
__________________
Larry I fix stuff and I know things. |
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12-12-2017, 02:24 PM | #209 | |
is One Chatty Farker
Join Date: 10-01-17
Location: North Texas
Name/Nickname : EL Luchador
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at least that's what I should have said a Shirley 30x96 dual axle's got to be at least a little better than the pecos, no ? |
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12-12-2017, 02:27 PM | #210 |
is one Smokin' Farker
Join Date: 09-21-17
Location: Central Texas
Name/Nickname : Larry
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I know, just couldn't pass on a hanging curveball :)
This has been a fun thread to read Larry
__________________
Larry I fix stuff and I know things. |
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