Excellent Dilla ! NICE setup! You too PaulstheRibList Here's my pile from back early this past Nov, ash. I had another pile about 1/2 this size of apple. It is all about 1/4 of this now, time to restock soon.
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Stick Burners
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Administrator
- May 2014
- 18984
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
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How much wood do you go through during one cook in moderate weather (i.e. no rain or high wind during the one of Michigan's handful of temperate months)? Say, something like a pork shoulder and/or a few racks of ribs?
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Beefchop You know I've never actually counted the pieces now that you bring that up. I should next time. I start out with 3 base pieces on top of some lit charcoal to start things, and then preburn several pieces about halfway, pull the top ones off & save. The original few pieces on the bottom then turn to coals while this happens and the smoker is heating up. This might take 1-2 hrs depending on outside temp which is anywhere from -20 in Jan to 90s in August as you know. Any hotter than that I'm not likely to want to be BBQing all day.
There were the original 2 or 3 pieces that I let turn to coals, plus avg 1 logs added back each hour. So let's ballpark in a 10 hr cook I might use 10-13 pieces.
Again this is very ballparkish, I've never actually tallied them up. It might be much less in reality in warm weather. Probably more in cold weather.
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Founding Member
- Jul 2014
- 416
- Pierre, SD
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1987 Weber Kettle (Still going!)
2004 Cookshack Smokette (The original!)
2012 Weber Genesis (Wonderful for steaks and chops!)
2014 Pit Barrel Cooker (Lovin it!)
Thermoworks Thermapen
Thermoworks Mini Handheld Thermocouple & Meat Needle Probe
Various other wireless remote thermometers
Beer...Bud Light (Timeless)
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I would LOVE a nice GOOD stick burner. I started with a knock off of a Weber 18". Shucks, that was 27 years ago I think. I can remember trying to stuff the charcoal and wood through that little door in the side, and whimpering as I saw all the smoke leaking out around the lid and the wood door. LOL. I finally burned out the pans in that one and used it as an excuse for a new rig.
Then about 10 years ago (I think), i was stupid, and few smokin' sites existed on the web then... so i bought a cheap offset from one of the big box stores in California. It was a no-name IIRC. The metal is THIN. The thing leaks at every joint, and it is next to impossible to get the heat level across the meat box. In the California 60* temps of Thanksgiving/Christmas (the coldest I would smoke, it wasn't a problem. Six years ago, we moved to North Pole (Fairbanks), AK. Now Thanksgiving is -10 to -15... :-) I bought a water tank insulator for it, and smoked a couple of turkeys, but trying to keep it loaded every 45 mins or so, in that temp, just wasn't fun. During the summer, it's still not a terrible smoker, but i haven't fixed the leaking yet.
Sooooo. I now have the electric box. I've had 2 butts going for 16 hours and the top one (coolest) has been at 170* for about 1.25 hours now... But it ran ALL NIGHT without my intervention. :-) That will be PERFECT for fall/winter. But oh, my heart dreams of a stick burner for summer time. :-) Those Langs make me want to sell a kid or a body part. :-) Shucks, out youngest is a 14 yo boy. I'd sell him for another cheapie from home depot. LOL
Great thread, I know the intent is to get people with stick burners to post and help each other, but it also kicks up a little jealousy and lust in those that don't have a nice stick burner to work on.
s
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I ordered my Stick Burner and I'll receive it next week. Really looking forward to getting to know it and learn how to build a clean fire.
Where can I read more about that? can anyone point me in the right direction?
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