SweetMeat
Got rid of the matchlight.
Hi All,
I'm about as green as they come! I've recently fell in love with texas style brisket and want to try the whole art form of cooking on a stick burner for myself. I tend to get carried away with hobbies/passions pretty easily, so I'm trying to do my first cook on the cheap and make sure its for me before i drop any serious cash on a stick burner.
My dad found an old Nextgrill POS that a neighbor was throwing out so we want to give it a go even though we know such a poor rig will obviously pose added challanges. The thing doesnt even really close properly and leaves a centameter gap when closed. I was reading that I may be able to line the cooker with added foil to help with the lose of heat and smoke, but I know this is going to add up to a longer cook time and more wood needed.
Biggest question...I want to do a whole brisket and honestly have no idea how much wood i may need for something like this! I live in southern california so the weather should be in about the mid to high 60's in the day and as low as the 40's in the early morning. I know its hard to say how much wood i'll need without knowing all the factors, but I dont even have a ballpark... one bag, one cord... no idea!?!? I don't mind getting plenty cauase hopfully there will be many more cooks to come.
I know I might be setting myself up for disaster, but worse case, hanging out all day with a few beers, eating some terrible brisket, and learning a thing or too sounds like a great time.
Thanks for any advise!
I'm about as green as they come! I've recently fell in love with texas style brisket and want to try the whole art form of cooking on a stick burner for myself. I tend to get carried away with hobbies/passions pretty easily, so I'm trying to do my first cook on the cheap and make sure its for me before i drop any serious cash on a stick burner.
My dad found an old Nextgrill POS that a neighbor was throwing out so we want to give it a go even though we know such a poor rig will obviously pose added challanges. The thing doesnt even really close properly and leaves a centameter gap when closed. I was reading that I may be able to line the cooker with added foil to help with the lose of heat and smoke, but I know this is going to add up to a longer cook time and more wood needed.
Biggest question...I want to do a whole brisket and honestly have no idea how much wood i may need for something like this! I live in southern california so the weather should be in about the mid to high 60's in the day and as low as the 40's in the early morning. I know its hard to say how much wood i'll need without knowing all the factors, but I dont even have a ballpark... one bag, one cord... no idea!?!? I don't mind getting plenty cauase hopfully there will be many more cooks to come.
I know I might be setting myself up for disaster, but worse case, hanging out all day with a few beers, eating some terrible brisket, and learning a thing or too sounds like a great time.
Thanks for any advise!