MMMM.. BRISKET..
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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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Old 10-09-2019, 10:07 PM   #16
RandyNight
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Echo what has been said: hang on to the egg. What you gonna grill burgers on? I only have a BGE myself and am wanting a RF to add to my equipment. The egg is right out the back door and it's great when I come home from work and the wife has it going with burgers or chicken for supper!
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Old 10-10-2019, 05:45 PM   #17
m-fine
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There is no difference in airflow or how often you need to tend a fire between a RF and a Traditional flow offset due to that design difference.

All offsets are going to require more work and more experience/skill to run well compared to a BGE or a pellet grill. For some people that’s a big part of the fun. For others it is a big burden. For most people it is both depending on the circumstances. That is why many are suggesting adding a stick burner and not replacing your BGE.
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Old 10-10-2019, 06:46 PM   #18
Smoking Piney
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I cooked on Weber kettles for many years and went on to a BGE. I soon realized that the BGE is a great cooker, but so/so as a smoker. I bought an Assassin gravity feed to fit that need, and it does so nicely. The Assassin is well insulated, so I can smoke in 10 degree cold and hold temperature.

I will never sell my BGE, though. I love the high heat grilling I can do on it - especially with reverse sear prime rib, pizzas, and my wok.

When I retire in about 5 years, a stick burner is in my future.
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Old 10-11-2019, 01:48 PM   #19
BBQscott
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Quote:
Originally Posted by sudsandswine View Post
I cook at 275* with beer can thick 16” long splits and feed every 20 to 30 minutes. Sometimes I’ll add in 2 splits depending how the coal bed looks. Ive never ever gotten to the famed “one split every 45 mins to an hour”, and I have an insulated firebox. That being said there’s not a lot of effort and screwing with it required.



Maybe it has to do with the size of your cooker? 24x60 seems pretty larger? Who knows.
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Old 10-11-2019, 02:21 PM   #20
mowin
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I add a split to my 250 gal RF every 30-40 min. My splits
are about wrist thick and 14" long.
Usually I can't see any smoke out of the stack as my wood is very seasoned.

I recently pick up a promo xl new in the box for half cost. Haven't used it yet, but now I'm having second thoughts about keeping it..
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Old 10-11-2019, 04:14 PM   #21
FTTH
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I have a kettle and can achieve extreme high radiant heat with attachments like a vortex or SNS. You just need oxygen and the coals right below the cooking grate. Wok and a vortex work great together. However I won’t get the taste an offset provides. My WSM has decent airflow but doesn’t burn wood the same way either. Ive also been debating adding a Santa Maria style grill for some time but an M1 could do both. Let’s see what the 2020 M36 looks like.


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Old 10-11-2019, 06:08 PM   #22
Bob Wiley
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Smokers are like guns, you just have to buy it and use the heck out of it for a while to decide if it works for you. If it doesn't suit you, sell it and move on, eventually you'll settle on your favorite.

Wives, unfortunately, fall into a different category.
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Old 10-11-2019, 06:18 PM   #23
rwalters
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Quote:
Originally Posted by Bob Wiley View Post
Smokers are like guns, you just have to buy it and use the heck out of it for a while to decide if it works for you. If it doesn't suit you, sell it and move on, eventually you'll settle on your favorite.

Wives, unfortunately, fall into a different category.


There is a lot of truth in that first paragraph. I ain’t saying a word about the second... lol.
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Old 10-20-2019, 02:38 PM   #24
hvsam
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I acquired the new 2019 M1 this summer. Have no experience with reverse flow smokers having previously been using the Pit Barrel which I loved but could never get the low and slow cooking I was looking for. I have done one stick burn and was trying to target 225 which I did by building a very small fire with half size splits and feeding it every 30-40 minutes. I had to fiddle a fair bit with the vent but results with ribs and a chicken were quite satisfactory. It took a little while for the fire to settle down and get past the white smoke stage but eventually it burned quite well though each new stick got a minute or so of white smoke.

https://photos.app.goo.gl/zsVhgZHNMss41NGt8

Of course I could not see using sticks on a really long smoke. Since then I have gone for wood chunks over a bed of coals which is just so much easier. Still having a grill that gives you all of those options and is really easy and forgiving is nice and I am happy with the purchase and the value.

One thing I assume a BGE would do better than the M1 is to do overnight smokes with cold weather. I did an overnight last night and it got down to 30. My packed fire box lasted only 5 hours at 225 and I am sure I could get longer in summer. Metal I would assume is more conductive than ceramic.
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Old 10-20-2019, 06:04 PM   #25
busmania
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I’m with the others here. I started with a Weber Smokey mountain and quickly moved to the egg. Loved it but I wanted more involvement and my smoked food was good but not great. Got a stick burner and have t smoked on the egg, other than ribs once to do a side by side comparison in flavor, since. The offset ribs won hands down. I still use my egg but only for grilling and baking. Actually, a couple times I’ve started food in the offset and if I’m going to wrap, I’ll wrap and put in the egg to finish and I can go about my day. The egg is still a useful tool in my arsenal but the offset is my favorite.
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Old 10-20-2019, 08:46 PM   #26
raycollazo
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I've had a similar epiphany in the last couple of weeks, I have been cooking on my Grill Dome and my Pitmaker Vault for the past 5 years and recently started cooking alot on GMG Pellet Smoker. I had the opportunity to cook on a Reverse Flow Stick burner, and the difference was dramatic. The temperatures were consistent and the taste of the food was noticeably better. I was able to maintain temperature with my guru or anything electronic.
Since then it has me on a mission to buy a Reverse Flow cooker...
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Old 10-21-2019, 08:40 PM   #27
chingador
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I have been cooking on a Primo XL for about 10 years. It is definitely a trade off. Flavor from a stick burner is superior but convenience from the kamado is hard to beat. I notice the”stale smoke” flavor in ribs more than anything else. Brisket, pork butts, reverse sear steaks turn out just fine. I have found that small,chunks are better. Chips are good too. Kama do’s are so efficient that you can get plenty smoke flavor from just lump depending on brand (B&B hickory is very Smokey). On briskets flavor is great but very little smoke ring from my Primo.

I just don’t have the time or patio space for a stick burner. I would never get rid of the Primo. If anything I might try out a pellet grill for ribs.
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Old 10-21-2019, 10:24 PM   #28
Hoss
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I too fell into them BGE craze. They are just another way/ method of cooking.Nothing special.They make people that do not know how to cook/ grill/smoke / roast,think that they do.Reverse flow spit burner will beat it EVERY TIME!.
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Old 10-22-2019, 08:41 AM   #29
zippy12
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Webber - Cooks Great - no tending - I dont smell like smoke

UDS - Great Long Untended Cooks - I smell a tad smokey

New Braunfels Stick Burner - Super Fantastic Q - Alot of tending - I stink of smoke

Would not sell any of them
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Old 10-22-2019, 09:10 AM   #30
Big George's BBQ
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Also check Meadow Creek- great products
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