In one hour increments. But I don't pre-burn wood. I stumble out, throw a log on the fire, hit the timer and nap a bit more. This is why at contests, stick burners tend to be on the hot n fast side. Sleep about 5-6 hours, up at 3 am and crank it up. Meat on around 4ish.
Tom_S I don't know if you're competing or just cooking in your backyard but, it's probably not a bad idea to figure out how much time you need and then add an extra hour to it, minimum. Sometimes it takes a while to get your offset up to temp.
Jerod, I ordered a 24" x 48" offset pipe smoker from Lone Star Grillz in Willis, Tx. It's a standard flow with tuning plates. I upgraded the firebox to 1/2" plate, as well as a few other upgrades. Here's a link to LSG's 24" offset smoker offerings: http://www.lonestargrillz.com/reviews.html
CandySueQ, they also include a 1/2" thick griddle plate underneath the flip top, so there's a total of 3/4" of steel on the top, with an air gap between the griddle plate and the top. So at least the top is a little better insulated than plain plate steel.
That's why I like my large BGE with my DigiQ Dx2. I can set it and forget it. I go to sleep for 8 hours and then get up, make my morning Joe and then go out and check on the BGE. It's always chugging along at 225°Ã°Å¸â€˜Å’
You could always wrap some R20/R30 insulation around it when the weather gets cold. May not be pretty, but there is a reason(s) an insulated firebox is standard on a Jambo
Yep, Jerod, that has occurred to me.... there are other high-temp insulating products that might be a little less gnarly than using standard R20 or R30.
You will get lots of sleep when they're in their early teen's. They won't want to hangout with you much from then on. Their friends will take up lots of their free time. They will start having you drop them off at school a 1/2 block down the road.ðŸ˜Â
Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
1.) A pair of Weber Smokey Mountain 22.5's
2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
7.) 22" Weber Kettle with Slow-N-Sear
8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
9.) BarbecueFiretruck...under development
10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!
Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...
I'm loving using BBQ to make friends and build connections.
I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.
Fun??? It's just necessary. I'm leaning hard towards hot n fast this year at contests. And taking the pellet fire off the Jambo. Just as a perspective, weight wise wood use to cook on the Jambo is the same amount as pellets needed. With the pellet fire sleep is in 3 hour increments.
Bye the way, I have still yet to smoke a Brisket on the stickburners where I had the fire right the entire cook. I either didn't wake up when I should have, or I had to leave and do work stuff during the day and was late getting back. Can't wait for #FireManagementPerfectCook
With a Stickburner - when do you sleep?
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