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Started By
Message
re: Smoker Advice
Posted on 10/3/22 at 10:21 am to BiggerBear
Posted on 10/3/22 at 10:21 am to BiggerBear
quote:
I have a stick burner that will maintain temp for up to 36 hours with no vent setting or refueling.
No refueling for 36 hours???? Are you really smoking the meat?
This post was edited on 10/3/22 at 10:23 am
0
Posted on 10/3/22 at 11:27 am to BiggerBear
quote:Key words. This is one of them. Yours is pretty unique, and the OP can't have yours.
insulated
Posted on 10/3/22 at 11:49 am to AlxTgr
quote:yea insulation is big but it is physically impossible to burn wood for 36 hours without refueling.
Key words. This is one of them. Yours is pretty unique, and the OP can't have yours.
Burning..... not smoldering coals.
Posted on 10/3/22 at 4:05 pm to AlxTgr
quote:
Key words. This is one of them. Yours is pretty unique, and the OP can't have yours.
There are several brands of vertical flow, double-wall insulated smokers on the market and have been for a long time. There are even similar, vertical reverse flow smokers on the market. Mine is unique because I made it, but I didn't come up with all the ideas myself.
Posted on 10/3/22 at 4:27 pm to BiggerBear
Don't get a stick burner if you want a lot of control and don't want to tend to it while cooking. I've done nothing but stick burning for 8 years now, and I still love it, but it is all about constantly messing with things. I have an OK Joe's Bandera, I love the size and orientation with the cabinet style and offset firebox, but thicker metal would be nice. I got a cheaper one because I wasn't sure I would like that kind but it has lasted 6 years now without issues.
Posted on 10/4/22 at 4:52 am to calcotron
I've had just about every type of grill available. Currently have a Kamado, a pellet grill, and an offset stick burner (OC Wrangler). The stick burner is my favorite for real BBQ, and it's not even close. And there's not much "messing" with it like a lot of people say, I don't touch the vents ever, I actually removed the smoke stack vent, I just feed and maintain the fire, ie add a stick every now and then. The ONLY negative to me about the stick burner is no overnight cooks while I sleep. It's really not that much of a PITA, babysitting chore, like some people make it out to be.
Posted on 10/4/22 at 8:01 am to TomSpanks
quote:
And there's not much "messing" with it like a lot of people say, I don't touch the vents ever, I actually removed the smoke stack vent, I just feed and maintain the fire, ie add a stick every now and then.
As someone who just got an offset, this is definitely false until you do quite a few smokes to learn how it functions. I've only done 2 so far, so I'm still a good ways away from figuring out.
Posted on 10/4/22 at 8:21 am to xXLSUXx
quote:
The Old Country Brazos is that thickness and runs around $1,200.
I bought one last Xmas on the advice from a few here. It's been solid. I only had to make one minor modification in removing the baffle plate.
It'll keep temp for 2-3 hours before needing to add a log or two, once I've got everything tuned in.
This post was edited on 10/4/22 at 8:24 am
Posted on 10/4/22 at 2:16 pm to bluebarracuda
quote:
As someone who just got an offset, this is definitely false until you do quite a few smokes to learn how it functions. I've only done 2 so far, so I'm still a good ways away from figuring out.
There's more of a learning curve with a stick burner I guess, but once you get it figured out, it's really not that hard. I do remember messing with things a lot more my first few cooks, adjusting vents, figuring out what size splits to use, etc. My cooks started to go smoother and food came out better the less I messed with it. Like I said, I don't have a damper at all on my stack, and I leave my firebox door cracked open with the vent fully open all the time, control the temp by adding logs as needed.
Posted on 10/4/22 at 2:57 pm to BiggerBear
quote:I understand that, and you know I do. Just pointing out why you can do what you do.
There are several brands of vertical flow, double-wall insulated smokers on the market and have been for a long time. There are even similar, vertical reverse flow smokers on the market. Mine is unique because I made it, but I didn't come up with all the ideas myself.
Posted on 10/4/22 at 3:27 pm to Saskwatch
quote:
Oklahoma Joe Bronco is easy and simple. I don't adjust the vents and it stays pretty steady temp.
These can't be beat for the price.. Super easy to maintain temp, and very fuel efficient
Posted on 10/4/22 at 3:35 pm to UltimaParadox
After having the last two smokers (including the current one) I’m done with insulated fireboxes down here. Next one will just be air gapped and semi-insulated. I think it keeps too much radiant heat and gases in the firebox pushing down the cook chamber for the amount of smoke you get. On bigger pits I could see it because you have so much ground to cover. Anything 500 and below I don’t think it is needed at all.
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