Welcome!

**Ray** · February 14, 2015, 10:02 AM

Actually, you've nailed it exactly, Huskee. I think that you guys that own and operate the stick burners are the envy of the club! Especially if you've got the art of cooking on it refined. Looks like Barry is headed in that direction soon. Those grills are awesome but with a big price tag...size and budget keep getting in the way for me but make no mistake the ENVY is definitely there! Kudos to you, DW, and all the rest of you guys (and gals)! More pics please and include the cookers...no shame in bragging rights.

**Marauderer** · February 14, 2015, 10:07 AM

#14.1

Huskee commented
[COLOR=#6A6A6A !important]February 14th, 2015, 10:59 AM[/COLOR]

Are you implying I'm the only one wearing this??

Well,

maybe, kinda, but not really as you are a moderator

and I would never speak poorly of a moderator unless I was alone or with somebody.

**Marauderer** · February 14, 2015, 10:10 AM

Originally posted by Huskee View Post

It is interesting how so many of us value authentic recipes and ingredients (homemade mayo, grinding your own peppers to make homemade chili powder, grinding wheat to make our own bread, etc). Sitting around a bonfire with your friends and family telling stories or playing guitar and laughing is fun fun fun. No one thinks of tossing wood on every half hour as work, but instead, relaxation.

Burning logs for smoking is just that- stoking a bonfire inside a stove of sorts. But it is the most authentic way of preparing your food there is, aside from a hole in the ground or sticks aimed over a bonfire. The flavor is as real as it gets, and the experience is rewarding in a way you don't know until you do it and see. You don't need electricity, you don't need fans (but a BBQ Dragon is helpful on still days I'll admit that), you don't need thermostats. Aside from your thermometer you just need a lighter and a pile of wood.

The downside is they are expensive, expect to pay $1,000-2500 for a decent backyard model, plenty more for a trailer model. But they are a delight to own a run!

I hadn't thought of it that way Huskee but, in my subconscious I was thinking that way as I do so much from scratch myself.

**Powersmoke_80** · February 14, 2015, 11:05 AM

Originally posted by DWCowles View Post

I'm not trying to talk anyone in getting a stick burner. I'm asking the members of this forum that have a stick burner to share pics and info of their cooks.

DWC, look at it this way,the more people you convert the greater the number of members to share pics and info.
I would assume there are a lot of members lurking in the background that are just soaking up the Valuable information as I do.

**Spinaker** · February 14, 2015, 01:24 PM

I'm with Ray. I envy you stick burning guys. I can't wait to get mine. In my opinion, to be a true pit master. You gotta use nothing but wood and the elements. Don't get me wrong, I love my PBC and my BKK, but sometimes I think they make it too easy and not as challenging. I often find myself standing out by my smokers while they are running, just wanting to stoke the fire or add more fuel or something. But these are mostly set it and forget it. I'm just more of a hands on type. There is just something special and primeval that comes from cooking with log born fire. Plus, I love playing with fire, so a stick burner is a natural choice for me.

**PaulstheRibList** · February 14, 2015, 03:14 PM

My new stickburner in action!!! More pics n questions soon. Paul

**PaulstheRibList** · February 14, 2015, 07:57 PM

Well, I'm typing this from my iPhone while my wife and oldest daughter are shopping for formal dresses in a completely packed mall in houston, following the daughters ballet audition today...so BBQ manly discussion is welcome! I can attach the pics below, but cannot seem to insert them into the post from my phone. So click below and you should be able to see. It's a local built offset the looks to me just like the Yoder Witcha that that our fearless Huskee shows off in his profile pic! 22 inch pipe, the firebox is schedule 80 (1/2 inch) and the cooker section schedule 40 (3/8 inch). Has a tuning plate and these cool Texas cutouts on the top of it and the stack lid. Love it!! I didn't have any good wood to cook on it for the first couple weeks. Solved that this past weekend. Fist guy brought a half-chord to the driveway, unloaded it then I found they just split it last week...yikes. They told me it was several months ago on the phone. So I found some more, another 1/2 chord plus that is about 5 months split. Both oak. So I have a trailer and driveway full of wood!! I built a 5/8 chord wood rack and will be staining it tomorrow. Cooked some chicken first. It was good. Then some ribs and brosket last Sunday. Both were good. I'm just learning on fire management. This is so fun!!!

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**PaulstheRibList** · February 14, 2015, 08:04 PM

Fire!!!

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**Jon Solberg** · February 14, 2015, 08:08 PM

Originally posted by PaulstheRibList View Post

Fire!!!

Again, Bevis comes to mind...

**David Parrish** · February 14, 2015, 08:10 PM

Paul I think you've been bitten by the tiny pics bug. There is a thread in the suggestion box channel that talks about the issue and the possible fix. Please check it out and post there if you'd like us to apply a fix to your account.

**THoey1963** · March 4, 2015, 01:46 PM

I'll be making my leap into the stick burner domain. I placed my order with Lone Star Grillz for their 24"x30"x36" vertical upright smoker with the warming oven. Going to be quite the change from my WSM and gasser. Only 81+ more days until it's done...

It will look similar to the following:

**Ernest** · March 4, 2015, 01:52 PM

Or would just get a PBC and join the rest of the Folks.
Hey, 1000+ folks can't be WRONG!!

**PaulstheRibList** · March 4, 2015, 07:10 PM

I am LOVING my stick-burner!

I was having a discouraging day, so I stopped at the grocery store on the way home and got 10 thighs...which are outside on my new 22 inch pipe offset at 300 degrees RIGHT NOW! I'll post a pic or two in a minute.

Until then, Here are the ribs from last weekend's stickburner #SmokeRingsForever

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**PaulstheRibList** · March 4, 2015, 07:57 PM

My beautiful new stick burner allowed my to Smoke some Chicken Thighes faster and easier tonight that I could have on the WSM. A lot faster and easier. (Yes, I could have done them on the charcoal grill even easier, but that's not as smokin!).

I was having a discouraging day, so BBQ is the recipe to help me see God's goodness this evening.

Stoked the fire, waited and got the right temp on my cool new glow in the dark Tel-Tru

Here are the bird's at the end of the cook, about 1 hour 15 min's, at about 300. Here I've applied 2 different sauces to the birds on the right, raised the tuning plate all the way up and stoked the fire to crisp up that sauce for finishing.

Isn't fire gorgeous!

I used 2 rubs and 2 sauces today. The right is Simon and Garfunkel, with 3 of the thighs glazed with Stumps Sticky Sweet. Left are a Salt/Pepper/Garlic Powder and Oil rub, and 2 of them with this cool Louisiana made sauce. (And one with the Stubbs). I'm waiting for the ballet dancers to get home to do the taste testing.

Stick Burning is Fun!

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