stickburner

I found this classic Brinkmann on Facebook marketplace place, cheap. It was five hours away, one way. Undeterred I made the deal and drove down to Nashville to pick it up. A little surface rust, but otherwise in great shape. I Spent some time with the grinder and wire wheel. Repainted with...

Set alarm for 12 and labeled it "brisket fire" on my phone. I was so groggy and out of it that when I read it I thought I already had my brisket on and that it was calling me telling me it was on fire!:doh: WAKE UP! Ok on to this throwing of ye brisket (which almost came true when I put it on in...

Hi All, For those with stickburners, I think the consensus is that you have to add a split every hour or so (I've seed advice from 45 min to 90 min). And in many threads people talk about active fire maintenance is the biggest/only drawback to stickburners. So my question is this: Are there...

I am in the process of building a BBQ area. I knew this was project was coming, so a couple of months ago, I saw our fellow brethren Muscrat post a couple of his builds on the forum. I contacted him and placed an order. I ordered his trailer model and his backyard. This backyard is going to...

Up until recently I had been using the drip pan to keep the humidity stable in my pit but I've also noticed the pit is either too humid due to flash off or under because it simply all steamed off and dried out quickly. I've begun experimenting with adding a shelf on the left side of my pit...

Im wondering, with a stick burner, if you are using just wood to cook with, wont that make a LOT of smoke? Like thick white smoke? And wont this make the food too smokey? I know on my UDS, the smoke gets a little heavy when the fire hits my wood chunks...not a lot, but you can tell a...