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Should I Burn Sticks?

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  • Loren
    commented on 's reply
    Perfectly summed up the benefits/downsides of an offset

  • CaptainMike
    commented on 's reply
    FWIW, after copious campfire cooks and FD fundraisers, I kicked up my stick burning experience a couple or 3 years ago when I plucked off of craigslist a Santa Maria grill for 50 bucks . One of my favorite cookers that still gets used regularly. It's an affordable way to start understanding fire management as it relates to cooking and has flattened the curve with learning my offset. Plus, it's just plain 'ol fun to cook on!

  • latenight71
    commented on 's reply
    As much fun as it seems let it be known that i am not by any means a rocket scientist and i have only pretended to be one on maybe 2 or 3 occassions. ok, maybe 4 times, but that was it for me.

  • Spinaker
    replied
    To me, there is nothing like cooking with wood. Be it in a brick oven, an offset or anything else. There is just something primal about it. It also produces the best food, in my opinion.

    It is more work. Just prepare yourself for that, there is no way around it.

    I would make sure you can get a ready supply of wood. I cut all my own, so I always make sure that I have enough on hand. Many do not go this route, but for me, it is part of what makes it special. That being said, you can find a lot of places to get a good supply of wood to meet your needs. I frequently get mine from golf courses and landscaping companies. However, there are also options online as well.

    As Mike alluded to above, outdoor cooking is a passion and cooking with wood just makes it that much more special. I can tell you this, you will not regret the flavor and pleasure you get from cooking with just wood. It is more work, but well worth it in my eyes, for many reasons.

    Leave a comment:


  • bardsleyque
    replied
    I started burning sticks on a COS then got a four shelf rotisserie that was originally set up with propane.
    I jettisoned the propane part and burn plenty of sticks in it now. It's a big rig so I only fire it up for larger cooks. Before this covid thing I was catering. Hopefully that will pick back up before too long.It does lead to some long nights!

    Leave a comment:


  • CaptainMike
    replied
    All of the above! I'm retired and have a little more flexibility with my time so I've been spending a lot of time with the new offset. I did a tri tip a couple of days ago from frozen to seared in 5 hours, it was one of the best I've ever done, and I have cooked A LOT of TT's in my time.

    I think outdoor cooking is a passion, and if one has that passion then we look to explore as many of the techniques and nuances as we can reasonably accommodate. Enjoying your journey!

    Leave a comment:


  • glitchy
    commented on 's reply
    Stuey1515 Thanks for the help offer. I ended up selling the OKJ as I was neck deep with the SmokeFire at the same time and could see where I was headed with upgrades getting me spending enough to buy something better and feared it would be a rust bucket by time I got around to spending regular time with it. I got a couple decent cooks off it giving me the desire to return some day. Not sure if that will be soon or in a few years. Might depend what pops up on Marketplace.

  • RickyBobby
    commented on 's reply
    JPL or SpaceX, maybe? Either way, cool gig! I’m with the rest here, love my stick burner but usually only use it on weekends because of the time investment.

  • Panhead John
    commented on 's reply
    It’s lonely at the top.

  • Stuey1515
    commented on 's reply
    glitchy you can produce edible eats off a COS, I can keep mine sitting at temps far more steady than my oven inside. Just practice mate and a welding blanket is a key part of that temp control. Ping me if you need a hand, happy to share a few years of COS pain with you hahah

    PS. Read up on MH's instructions, that's who started me from regular fail to on the path to reasonable success. Gotta learn your COS though, no shortcuts there
    Last edited by Stuey1515; April 13, 2021, 02:25 AM.

  • glitchy
    commented on 's reply
    Mr. Bones I’ve been payin the pellet gnomes to sling 1:1000th scale logs on my behalf so long I’m scared.

    More so, I didn’t have the patience to deal with something that needed a fan or 20 MPH wind to force a good draft. Someday, after I spoil the wife a bit I plan to travel that road again. Just haven’t decided if it’s going to be a traditional offset, a KBQ, or something like an open range, but I want something down the road that will cook with some splits.

  • Mr. Bones
    commented on 's reply
    Ya can do this thing, Brother...

    Any help I can offer is at yer disposal. If a Muhzurrah Kid, what never even gradjitated 2nd Grade can run a Stickburner, reckon so can yerself, huh?

  • glitchy
    replied
    If it makes you feel any better, I went down the COS path and bailed quick and still long for a trip down the path again with a better experience. I know it lwill ikely end up an occasional thing not feeling like tending every fire in full, but there’s a reason slinging logs hasn’t hit the wayside like using a couple oxen to pull a plow.

    Leave a comment:


  • Mr. Bones
    commented on 's reply
    I don't see that ya live in Redstone Arsenal, Alabama, but mebbe rockets figger into yer livelihood, even in SouCali...

  • latenight71
    commented on 's reply
    nah. i heard Panhead John went charcoal. he's part of the Bronco barrel crowd these days. rolling large i hear.

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