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  • Ladeback69
    Ladeback69 Posts: 4,484
    They used a Good One Marshal smoker, but its all in the wood that you use. He used 4 to 5 chunks of wild cherry and there was about a 3/8" smoke ring. He told me I should sell the egg and but a Good One. He works for them and also is the one who makes Three Little Pigs sauces and seasonings.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    edited April 2014
    Ladeback69 said:

    They used a Good One Marshal smoker, but its all in the wood that you use. He used 4 to 5 chunks of wild cherry and there was about a 3/8" smoke ring. He told me I should sell the egg and but a Good One. He works for them and also is the one who makes Three Little Pigs sauces and seasonings.

    Ahhh a stick burner that bashes BGE. (sarcasm) I've never seen that before. Lol
    And he is incorrect smoke ring has nothing to do with smoke at all. Read a previous thread I posted "Quest for Smoke Penetration".

    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • cazzy
    cazzy Posts: 9,136
    NPHuskerFL said:
    They used a Good One Marshal smoker, but its all in the wood that you use. He used 4 to 5 chunks of wild cherry and there was about a 3/8" smoke ring. He told me I should sell the egg and but a Good One. He works for them and also is the one who makes Three Little Pigs sauces and seasonings.
    Ahhh a stick burner that bashes BGE. (sarcasm) I've never seen that before. Lol
    For brisket, a "good" sticker burner does bash a BGE!
    Just a hack that makes some $hitty BBQ....
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  • Ladeback69
    Ladeback69 Posts: 4,484
    He was just using lump charcoal. My WMS gave out a really good smoke ring. I will see how it goes when I do first one on the egg.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • cazzy
    cazzy Posts: 9,136
    edited April 2014
    Ladeback69 said:
    He was just using lump charcoal. My WMS gave out a really good smoke ring. I will see how it goes when I do first one on the egg.
    I've had good smoke rings, just don't get them consistently.  There are a ton of variables that go into a smoke ring...and smoke isn't the only one.  Great article cen.


    Just take some of the knowledge with a grain of salt...you're using a completely different cooking vessel, we don't have a true indirect heat source and we don't have a draft,  Competition BBQ is also a different beast than other types BBQ.  Are you going to compete one day, or are you currently competing?

     
    Just a hack that makes some $hitty BBQ....
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    @cazzy‌...I've used both. Both have benefits. I would never tell a stick burner to get rid of their rig. I used an offset smoker for many years. I prefer the food off my BGE 10fold. And that's not bashing someone's grill. Ya know how we don't like haters on lump etc. Same goes for grills etc. Each one serves a propose.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    edited April 2014
    +3 @cazzy a stick burner / off set is 100% different than a BGE. The BGEs ability to keep food moist and retain heat make it a very efficient way to smoke, grill, bbq, pizza etc, etc which also makes it very versatile unlike an offset smoker. The offset smoker I owned many yrs ago was terrific! Long low & slow smokes for which it was designed and it did it very well.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    @cazzy...my ?? is how does Franklin get a smoke ring using only S & P if in fact a smoke ring is not factored by smoke but, rather by nitrates. He doesn't inject or use a pan that I'm aware of. And obviously his brisket rocks. What do you think?
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Eggpharmer
    Eggpharmer Posts: 508
    edited April 2014
    He puts more than just s&p. I ate there Thursday. Best brisket I've ever had, but it definitely had other seasonings on it.

    Here is an interview with John Lewis, former pit guy at Franklin now at La BBQ. Read the quote towards bottom about brisket with s&p only.
    http://www.tmbbq.com/interview-john-lewis-of-la-barbecue/
    Austin, TX
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    edited April 2014
    @Eggpharmer‌...he is very consistent with his product result as well. Was just taking with SWMBO and although I'm not opposed to trying new things my brisket rub recipe (a friend that competes shared w/ me) ,prep and cook temp etc normally works for me so I try not to deviate from it. I do however like to read how other folks do it. Especially when we are talking about Franklin's BBQ brisket and otherTexas style brisket.
    Great article on La BBQ!
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Eggpharmer
    Eggpharmer Posts: 508
    Don't get me wrong, s&p only is delicious and how I usually cook my briskets.
    Austin, TX
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  • Ladeback69
    Ladeback69 Posts: 4,484
    I don't compete or plan on it anytime soon. The class was for anybody but Chris Marks showed what you would need to do in a competition if you want to. What would be fun is to do a test by smoking a full packer on my egg and one on my WMS to see the difference. The Good One Marshall is great, but I do more chicken, steaks and burgers so that's why I went for the egg. If it taste good then that's the what matters most.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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