|
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 |
12-05-2017, 03:21 PM | #76 |
somebody shut me the fark up.
Join Date: 03-14-16
Location: St David, Az.
Name/Nickname : Bill
|
Vegan Briskets are the only way to go, I'm not a fan of meat eating cows...
__________________
Bill, from Cochise County Arizona LSG 24 X 36 Horizonatal Offset w/warming oven, 32" fire pit with swinging cooking grate, PK 360 w/Grill Grates |
|
Thanks from: ---> |
12-05-2017, 03:33 PM | #77 | |
is One Chatty Farker
Join Date: 10-01-17
Location: North Texas
Name/Nickname : EL Luchador
|
Quote:
Bwahaha. LMAO |
|
|
12-05-2017, 04:17 PM | #78 | |
is one Smokin' Farker
Join Date: 04-28-10
Location: Somewhere, TX
Name/Nickname : ...
|
Quote:
Your spikes in temperature indicate to me that some different fire management techniques might have been in order. I'm thinking along the lines of 1) smaller fire and 2) smaller wood. In addition, the "add a split every 40 minutes" is something that not all pits subscribe to. In fact, it can be more like every 20 minutes to calm the temp fluctuations while maintaining a good coal base. I only bring this point to the table for those considering a stick burner in their future. Learn to control temps with fire size and forget about the dampers. Then and only then can you start to dial things in (like more or less smoke flavor) with the damper settings. Three cooks on an offset is not much of a learning curve. I'm glad you found a buyer for your pit - best of luck with your new set up.
__________________
[URL="http://www.bbq-brethren.com/forum/showthread.php?t=239363"]My Custom LSG 24x40[/URL] - 36" Blackstone - (others-R&O FatGirl, ETSC RK-250, Tejas 1628-all sold) |
|
|
12-05-2017, 05:00 PM | #79 | |
is One Chatty Farker
Join Date: 10-01-17
Location: North Texas
Name/Nickname : EL Luchador
|
Quote:
thanks though |
|
|
12-05-2017, 07:14 PM | #80 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
|
I hear ya!
I love my wood burner and love the food that comes off of it. I won't get rid of it. There are times I don't want to tend the fire or don't have time to tend the fire. I can toss the meat or whatever into a drum and walk away. Check cattle, fix fence, chase critters, come back to some good eats, with no fuss.
__________________
jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
|
Thanks from: ---> |
12-05-2017, 08:00 PM | #81 |
Full Fledged Farker
Join Date: 12-03-17
Location: North Loop Minneapolis
Name/Nickname : Hawkeye
|
Very cool thread. El Luchador - I appreciate your candor. Very supportive community here. Stick with whatever works best for you... but keep on cookin’!!
|
|
12-05-2017, 09:25 PM | #82 |
Babbling Farker
Join Date: 04-12-07
Location: USA
Name/Nickname : Phillip
|
I have a serious case of cooker OCD. I started on charcoal, went to stick burning, then moved out west wher wood costs a fortune to buy. So, I went to baby logs (pellets), then back to charcoal, then pellets, and recently acquired my good friend's Klose pit after he passed away (RIP Bull). I Love ALL of it! I get what you're saying for sure, and in the end you just have to be happy. There isn't anything like sitting behind a firebox shooting the shtt with your friends/family, and the food can be amazing.....but in the "real" world a lot of people just don't have the time anymore, which is sad.
With all that said, I solved the problem I was having between which cooker to use. I bought one of each! Sort of. Still don't have a water cooker. I love them all! My abilities and cooker racial eyes are blind Suddenly, I feel the urge to fire up the Klose (baby bull).
__________________
Happy Q'en, Phillip Food Networks "Chopped" champion By His grace, for His glory! |
|
12-05-2017, 09:37 PM | #83 |
somebody shut me the fark up.
Join Date: 10-12-15
Location: Temecula, CA
|
I really don't have much to add but I run my pit pretty much like txsmkmstr described, that said I do not always have time for that, that is why I have options.
__________________
LSG 24x48 offset, MAK 2 Star General, Built in Santa Maria Pit, Weber Performer Deluxe 22 w/CB Rotisserie, Blackstone Pizza Oven, WGA, A PBC A 26'er AND A Jumbo Joe |
|
12-05-2017, 10:10 PM | #84 |
Quintessential Chatty Farker
Join Date: 09-20-11
Location: Ohio
Name/Nickname : Allen
|
I started cooking with my egg around 2005. I had a heavy Oklahoma Joe prior to that that I never really learned because I didn’t take the time. The egg made it it so easy. I still have that same egg. Next, I bought a Traeger Texas. It was even easier. I plugged it in and tried to set it and forget it just like the commercials said. Like a post above, I could never let any of those cookers be. I guess you can say that I never “trusted” any of them.
To this day, I’ve had a Pitmaker Vault, Yoder YS640, PBS and a Gateway drum on top of all of the above cookers. I never learned to trust any of them...and was able to go to sleep or the kids or grandkids “games”. I have always needed to know “where it’s at”. I’ve won several GC’s and RC’s at competitions while winning at Sam’s, IBCA, LSBS and KCBS competitions. I’ve qualified for and attended the American Royal Invitational as well as the World Food Championship when it was in Las Vegas. I have always been too anal to allow myself more than probably more than 2 hours without checking my cooker. What I am saying I guess, is if you trust whatever tool you choose to do the cooking for you; you are more of a relaxed cooker than I have ever have been despite the multiple attempts and the thousands of dollars I have spent in that pursuit. Me? I give up. I’ll sit by the fire and feed it. |
|
12-05-2017, 10:16 PM | #85 |
is one Smokin' Farker
Join Date: 08-31-14
Location: columbus,in.
|
As been stated repeatedly, and what it really comes down to, it's the cook, not the cooker.
|
|
Thanks from: ---> |
12-05-2017, 10:59 PM | #86 | |
is One Chatty Farker
Join Date: 10-01-17
Location: North Texas
Name/Nickname : EL Luchador
|
Quote:
|
|
|
Thanks from:---> |
12-05-2017, 11:06 PM | #87 | |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
|
Quote:
There's an underground pig there too, using fence posts and hard wood.
__________________
jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
|
|
12-05-2017, 11:09 PM | #88 | ||
is One Chatty Farker
Join Date: 10-01-17
Location: North Texas
Name/Nickname : EL Luchador
|
Quote:
Quote:
for me, bbq is not my hobby. Cooking is. all kinds of cooking. I love smoking, grilling, I LOVE my wok burner, baking, braising,searing etc. I guess I like to eat, so I like to cook. I want it to taste great, but Im trying to eat, not necessarily to take the scenic route. btw, Im sure it wont help you, but just in case, a heatermeter is a very cheap tool and it will show you your cooker temps anywhere you have internet access. it will even text your phone or email you if your cooker goes below or above a set temp. |
||
|
12-05-2017, 11:13 PM | #89 |
is One Chatty Farker
Join Date: 10-01-17
Location: North Texas
Name/Nickname : EL Luchador
|
|
|
Thanks from:---> |
12-05-2017, 11:15 PM | #90 | |
is One Chatty Farker
Join Date: 10-01-17
Location: North Texas
Name/Nickname : EL Luchador
|
Quote:
I have a follow up question since you compete , and win. by the time its all said and done, how much of a difference does the cooker make to the flavor. in your opinion. ie stick vs charcoal vs pellets etc |
|
|
Thread Tools | |
|
|