If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
Thanks for sharing this! Good video. I fall in the I cook with a stick burner and I will have a pellet grill at some point in the future because I am jealous of the convenience category!
I've not used either, but I can see where both have their place. My 2 current cookers are about as close to set it and forget it as I'd like to get, so I'd probably lean toward a stick burner.
Bronco Pro Barrel Smoker
PBC
Pit Boss 757GD Griddle (2)
Blaz'n Grill Works Grid Iron
Weber Genesis E-310
Original Original Grilla
Smokey Joe® Charcoal Grill 14"
Fireboard 1
Thermoworks ThermoPop
Thermoworks Thermapen Mk4
Thermoworks Smoke Thermometer with gateway
2 iGrillminis - from before they were Weber.
He mentioned if you have a pellet smoker you need power, or it's not going to cook. Yes, it can happen, but really, in the U.S., how often do you actually lose power. Most times, if we do, we've got bigger problems to worry about. OTOH, if you are using a stick burner, and get called away for an emergency, and you aren't there to babysit the fire and keep feeding it sticks, you are also not going to have dinner.
Would it be cool to have a stick burner and try that. Sure, although the closest I am likely to get is the PBC I just got, or the Bronco Pro that's on it's way. I can feed sticks on top of the coals on either of those.
When I have a long cook, I'm probably still going to use one of the pellet burners most of the time, just because they don't need the supervision. Unless I want an excuse to go sit outside.
As long as I still have gas in at least one of my propane tanks, and I don't run out of charcoal (or wood), I should be OK.
When I move into our retirement house permanently, and the solar panels are installed, I won't need to worry if the electricity goes out. (I don't want to do it yet, I want 2 more years of technological advancement before I'm using it enough to make a difference.)
The ability to cook during a blackout would certainly be a good thing. However, that's a better point of comparison between a charcoal grill and a pellet grill. During a blackout, most aren't going to spend all day smoking a brisket. The useful thing would to be able to grill some burgers or pork chops or such.
We went 4-5 days without power here when the 2011 tornados tore out the entire power grid in N. Alabama. Thankfully it was April, and mild, so no heat or AC needed. I had a generator so we had enough power for lights, a TV and the fridge and freezer. We cook on gas, so it was fairly uneventful, aside from having to drive 50 miles to find a gas station with power and pumps that worked so that I could fill gas cans for generators the first day. We just had to use a lighter to light the stove.
About Me
My name is Josh, not Joey (surprise), and I reside in Central Ohio. I have been grilling since I could drive, and smoking for around 15 years. Over the past couple of years I have gotten more into just cooking, and really enjoy sous vide and the flat top. I find myself experimenting with different foods and new ways of cooking as an outlet to work stress. I use every piece of equipment I own regularly, with the exception of the electric smoker. That only gets brought out on occasion to make jerky.
My favorite beverage is bourbon. I typically have at least 8-10 bottles open at any given time. While I have favorites, I enjoy sampling new and different varieties.
I actually like the babysitting. Cooking outside is a huge de-stresser for me, so anything that is a "set it and forget it" is not my preferred method. Give me a stickburner all day long. I highly doubt I'll ever own a pellet burner.
I like babysitting my pellet burners even better. They obviously need much attention to make sure they don't run out of pellets, so I am required to sit outside in view of the tv playing the ball game, with something cold to drink. While I get up to add pellets every 10 or 12 hours.
I’m too lazy for a stick burner. That’s the end of that story. But I have nine cookers to keep the variety fresh. Pellet, charcoal, gas, and electric heat sources. Plenty to choose from.
Stick burner food is superior to me due to the true blue smoke and all that imparts. Pellets are way more convenient and consistent but lack that deep smokey profile. Regardless of superior smoke or darn right convenience I agree that the difference is not day and night. So I guess seeing as how I sold my Klose stick burner a couple of years ago and bought a high end pellet, I'll lean toward the pellet. I'm also not cooking multiple briskets or large amount of pork butts, if so it might be different.
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
Stick burners every time. More fun, more of an art and more of a challenge. IMHO, that is where the real art in BBQ is. Plus, having another reason to play with fire is always a plus.
When the hurricane hits, I won't have to go around to all the neighbors and apologize for my ogs getting blown into their yards. The pellets I use will simply return to their natural state as sawdust.
Until then, I am free to sit outside and babysit my cook, go inside and watch the Cubs, or get some sleep while my brisket cooks through the night. It is all my choice.
If only I oculd get that nice smoky flavor a stick burner provides...
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