OT- for anyone thinking about getting a stick burner...OT

DaveRichardson

Focker said:

SaintJohnsEgger said:

You have a Coexist bumper sticker?

Yes.

See this reminded me of a car I saw recently..... Had a Coexist bumper sticker TAPED into the back window.....  Guess they weren't really sold on the idea!

SaintJohnsEgger

I just find it strange that the "C" wants to kill all of the other letters.

Eggcelsior

SaintJohnsEgger said:

I just find it strange that the "C" wants to kill all of the other letters.

Sometimes, you don't want to be third in the alphabet anymore.

DoubleEgger

DaveRichardson said:

Focker said:

SaintJohnsEgger said:

You have a Coexist bumper sticker?

Yes.

See this reminded me of a car I saw recently..... Had a Coexist bumper sticker TAPED into the back window.....  Guess they weren't really sold on the idea!

YEMTrey

I started off on a stick burner.  I heard the food I turned out of it was really good too.  I rarely knew as I was too drunk from tending the fire all day to enjoy the food when it was done.

Foghorn

YEMTrey said:

I started off on a stick burner.  I heard the food I turned out of it was really good too.  I rarely knew as I was too drunk from tending the fire all day to enjoy the food when it was done.

I've had that experience a few times as well.  But they haven't been isolated to my stickburner.  I can do that on my egg too. 

pgprescott

Foghorn said:

YEMTrey said:

I started off on a stick burner.  I heard the food I turned out of it was really good too.  I rarely knew as I was too drunk from tending the fire all day to enjoy the food when it was done.

I've had that experience a few times as well.  But they haven't been isolated to my stickburner.  I can do that on my egg too. 

@Mickey told me that the egg leaves more time for drinking when cooking wings. If you keep the cooler close, you don't even need to get up.

billt01

I had the Lang 60D for about 3 years...too labor intensive for my blood. The product was good, but the lack of sleep was not. I was fueling the thing every 45 minutes...no bueno. another plus was cooking capacity, but I found that later in my Stumps Stretch and I could sleep.

Foghorn

pgprescott said:

Foghorn said:

YEMTrey said:

I started off on a stick burner.  I heard the food I turned out of it was really good too.  I rarely knew as I was too drunk from tending the fire all day to enjoy the food when it was done.

I've had that experience a few times as well.  But they haven't been isolated to my stickburner.  I can do that on my egg too. 

@Mickey told me that the egg leaves more time for drinking when cooking wings. If you keep the cooler close, you don't even need to get up.

Well, he would know.



@billt01, I agree about need to feed the beast all night.  I use relatively small logs on my Klose so I end up adding wood every 30-45 minutes (depending on what temp I'm shooting for).  I pull an allnighter with it about once a year when my son and I decide to do it for a brisket just because it seems like a good idea at the time.  However, where the stickburner really shines (for me anyway) is when I need to cook more than 5 racks of ribs.  I've done 12 at a time very easily and could probably do 15 without any trouble.  It's a great daycook. 

lkapigian

SoCalTim said:

I want a Lang. While I absolutely love my Egg (s), the best Q I ever had came off a stick burner. For the life of me, as hard as I've tried I just can't duplicate the stick burner Q on an egg. I'm also thinking about a KBQ also. 

There is a Lang for sale in Bakersfield not to far of a  drive-I'd grab it, but I just picked up a Klose off CL--

https://bakersfield.craigslist.org/for/5945753643.html

Focker

Man, an all nighter with a stickburner is hard core fellas.  Stay up all night, to entertain guests as a zombie during the day, reminiscent of working graveyards......no f'n way.

That is what the WSMs and FB are for.  It's good to have options, and sleep.

Eggcelsior

Focker said:

Man, an all nighter with a stickburner is hard core fellas.  Stay up all night, to entertain guests as a zombie during the day, reminiscent of working graveyards......no f'n way.

That is what the WSMs and FB are for.  It's good to have options. 

Hey! At least feeling that drunk is free after a night shift vs 6-10 12 oz curls.

rifrench

Thanks for answering my ? about wild cherry!

Focker

Eggcelsior said:

Focker said:

Man, an all nighter with a stickburner is hard core fellas.  Stay up all night, to entertain guests as a zombie during the day, reminiscent of working graveyards......no f'n way.

That is what the WSMs and FB are for.  It's good to have options. 

Hey! At least feeling that drunk is free after a night shift vs 6-10 12 oz curls.

Lol, valid point.  Love tapped a guy falling asleep rolling up to an intersection after a twelve hr noc shift in my Deville.  The only accident I have been at fault.  No damage to my car, new bumper for his. 

I don't think I could ever go back to nocs.  Some scary rides home.

Focker

rifrench said:

Thanks for answering my ? about wild cherry!

No problem my friend.
It is my favorite wood to burn thus far, and plentiful in the IA Mississippi River valley.  It's mild and sweet enough I run both dirty and clean smoke profile poppets on the KBQ wide open, all the time.  Paints a beautiful hue on pig and poultry to boot.

rifrench

Nice looking ribs!

DoubleEgger

My next unit will be a Deep South GC28. 

The Cen-Tex Smoker

You don't have to pull an all-nighter to make perfect brisket or butts. Try the start/stop method. I did and am so glad I tried it. Just cook your brisket the day (or several days before) until it stalls out. Then rapid cool in the freezer for an hour, wrap and refrigerate until you want to finish it. If you are eating it for lunch, throw it on around 6 am. You can throw it in a little later if it's for dinner or just finish early and hold it longer. Results are identical to cooking all night

SciAggie

The Cen-Tex Smoker said:

You don't have to pull an all-nighter to make perfect brisket or butts. Try the start/stop method. I did and am so glad I tried it. Just cook your brisket the day (or several days before) until it stalls out. Then rapid cool in the freezer for an hour, wrap and refrigerate until you want to finish it. If you are eating it for lunch, throw it on around 6 am. You can throw it in a little later if it's for dinner or just finish early and hold it longer. Results are identical to cooking all night

This is really good to know. I'll have to try this. 

Foghorn

The Cen-Tex Smoker said:

You don't have to pull an all-nighter to make perfect brisket or butts. Try the start/stop method. I did and am so glad I tried it. Just cook your brisket the day (or several days before) until it stalls out. Then rapid cool in the freezer for an hour, wrap and refrigerate until you want to finish it. If you are eating it for lunch, throw it on around 6 am. You can throw it in a little later if it's for dinner or just finish early and hold it longer. Results are identical to cooking all night

So, when you do that it's unclear to me how you determine the finish line.

Let's say you put a brisket on Friday and cook it to the stall at 160 and then refrigerate it and go to bed.  And you take it out Sunday morning and put it on the egg at 6 AM. 

Isn't it now 35 degrees and to get to 200 or so it will need the same amount of time it would have needed if you hadn't precooked it - because it still needs to increase in temp 165 degrees to be done, whether it is precooked or not?

What am I missing @The Cen-Tex Smoker?

CTMike

Foghorn said:

The Cen-Tex Smoker said:

You don't have to pull an all-nighter to make perfect brisket or butts. Try the start/stop method. I did and am so glad I tried it. Just cook your brisket the day (or several days before) until it stalls out. Then rapid cool in the freezer for an hour, wrap and refrigerate until you want to finish it. If you are eating it for lunch, throw it on around 6 am. You can throw it in a little later if it's for dinner or just finish early and hold it longer. Results are identical to cooking all night

So, when you do that it's unclear to me how you determine the finish line.

Let's say you put a brisket on Friday and cook it to the stall at 160 and then refrigerate it and go to bed.  And you take it out Sunday morning and put it on the egg at 6 AM. 

Isn't it now 35 degrees and to get to 200 or so it will need the same amount of time it would have needed if you hadn't precooked it - because it still needs to increase in temp 165 degrees to be done, whether it is precooked or not?

What am I missing @The Cen-Tex Smoker?

I have probably have my head up my hind end, but it seems to me that a lot of the fat would have rendered in the pre-cook, so the temp rise up to the stall would be quicker. Or maybe I have no idea what the heck I am talking about.

Foghorn

CTMike said:

Foghorn said:

The Cen-Tex Smoker said:

You don't have to pull an all-nighter to make perfect brisket or butts. Try the start/stop method. I did and am so glad I tried it. Just cook your brisket the day (or several days before) until it stalls out. Then rapid cool in the freezer for an hour, wrap and refrigerate until you want to finish it. If you are eating it for lunch, throw it on around 6 am. You can throw it in a little later if it's for dinner or just finish early and hold it longer. Results are identical to cooking all night

So, when you do that it's unclear to me how you determine the finish line.

Let's say you put a brisket on Friday and cook it to the stall at 160 and then refrigerate it and go to bed.  And you take it out Sunday morning and put it on the egg at 6 AM. 

Isn't it now 35 degrees and to get to 200 or so it will need the same amount of time it would have needed if you hadn't precooked it - because it still needs to increase in temp 165 degrees to be done, whether it is precooked or not?

What am I missing @The Cen-Tex Smoker?

I have probably have my head up my hind end, but it seems to me that a lot of the fat would have rendered in the pre-cook, so the temp rise up to the stall would be quicker. Or maybe I have no idea what the heck I am talking about.

That's what I'm wondering...

Teefus

SaintJohnsEgger said:

You have a Coexist bumper sticker?

Pretty sure that means fish, chicken, beef, and pork all being eaten in harmony. 

CTMike

Is it this one: