Choosing a Stick Burner

[HawkerXP]

Looks great! What serial number did you get?

[Andrrr]

Sweet offset you have there. I’d love for you to continue providing updates on your experiences with it.

[Beefchop]

This is what I have (different model). Shirley makes a fine product - just know the differences between reverse flow and traditional before spending the money!

[Beefchop]

Not to quibble too much but a Lang is still an offset. It just uses a reverse flow design (vs. a traditional design) to channel smoke and heat that are both generated in a firebox that is offset from the main cook chamber.

[Cubbiehawkbbqfan]

Heck, I should've finished reading through the post before I uploaded my last reply, lol. That Franklin looks nice! Enjoy her!

[Spinaker]

Uuuuuhhhh, that is a new one on me. I have never had that issue. WEIRD.......

bmcleveland313

[STEbbq]

Man, I wonder why this feature has yet to make it down to the more mass market range for smokers....you'd think LSG would copy it.

[STEbbq]

bmcleveland313 , Santamarina , That's really cool. I did not know about that feature, so I learned something. Off to look at those new pits you mentioned now. Thanks!

[bmcleveland313]

Spinaker, I have a mix of seasoned and unseasoned. The fresh cut smells a lot like vomit, but the smell goes away quite a bit as it dries (almost unnoticeable past about 20% moisture I've found).

[Spinaker]

Really? That is odd. What does it smell like? I use that in my pizza oven all the time and I have never noticed anything like that. bmcleveland313

[bmcleveland313]

Spinaker, I've been using red oak (abundant around here). Smells terrible, tastes great!

[bmcleveland313]

STEbbq, tstalafuse is correct - the grate level smoke stack, which the length was optimized for draw. It's also connected via what Franklin calls a "smoke collector", which is a triangular channel connected to the cook chamber to funnel the smoke into the stack. Also, the hole shape between the firebox and cook chamber was intentionally designed to maximize 'vorticity' of the smoke as it moves through. Another "unfeature" is there is no damper - clean fires reign supreme

[Santamarina]

tstalafuse There are other pits on the market with the smokestack at grate level. It’s one of the things that really makes sense in a pit, so I’m glad others are catching on.

Pitmaker Sniper smokers have had it for years - branded as "vortex" smoke stack.

Primitive Pits have been making them too - and they look just like Franklin’s pits at his restaurant. Their sister company, Workhorse Pits, also makes grate level smoke stacks. They look a lot like the Franklin backyard model.

[Spinaker]

Congrats on the new rig! It look like a beast. What have you been burning in there for fuel?

[STEbbq]

tstalafuse , Thanks! I'll be honest, I haven't really been able to figure out which traditional offset smoker really works effectively on the distribution of heat across the grate. They all seem to have different devices/tools to do so, but the design seems challenging.

The one that makes the most sense to me is the Good One smoker.