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Whose XL is that on CL?

Lit
Lit Posts: 9,053
in EggHead Forum
gonna be mine. Never thought I would part with it 2 weeks ago I was about to put my backwoods on CL and get a stick burne but since cazzys brisket post using his vertical as a stick burner I have used my vertical everyday cooking every meal I could learning to use sticks. I ruined 3 racks of ribs, I nailed 3 pork tenderloins, nailed 2 heads of cauliflower, nailed burgers, nailed stuffed peppers, nailed everything since @cazzy gave me some pointers. Tried ribs again tonight and the best I have ever made. These were done with 2 splits of oak, one peach and one Apple. Ran 275-300 between 3-4 hours. Sauced and put back on for 15 minutes. Such a clean flavor but still smoky. 
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Comments

  • Lit
    Lit Posts: 9,053
    this is the beast I want.
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  • cazzy
    cazzy Posts: 9,136
    Happy to help and glad I saved your Backwoods from hitting CL!  Good clean smoke is great and you really don't know what you're missing until you get it.  Looks like you got it dialed in!   :)

    Got 3 briskets going on at 2am...butts on at 4am and 20#'s of sausage at 11am.  
    Just a hack that makes some $hitty BBQ....
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  • GATABITES
    GATABITES Posts: 1,260
    it your smoker a water cooker? 
    XL BGE 
    Joe JR 
    Baltimore, MD
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  • Lit
    Lit Posts: 9,053
    GATABITES said:
    it your smoker a water cooker? 
    Yes built in water pan between the firebox and cooking chamber. Learning to use the water to keep temps down when burning off newly added wood.
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  • GATABITES
    GATABITES Posts: 1,260
    Does the water effect the bark?
    XL BGE 
    Joe JR 
    Baltimore, MD
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  • cazzy
    cazzy Posts: 9,136
    GATABITES said:
    Does the water effect the bark?
    Too much moisture can keep the bark from setting.  You have to find a balance.
    Just a hack that makes some $hitty BBQ....
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  • Lit
    Lit Posts: 9,053
    @gatabites there is a diffuser that slides in below the water pan than blocks direct heat from the water pan to prevent it from boiling and the air doesn't get super humid. I have never gotten bark from the egg like the ribs I did tonight ever. Without water in the pan the lowest I have got it to hold is 325 range but I am still a rookie so I am sure that will change. Right now if I get the fire a little too big the water pan makes it easy to add some cold water and bring the temp down 25 degrees when I need to. It's been fun learning so far and gotten me back into the learning phase again. 
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  • GATABITES
    GATABITES Posts: 1,260
    edited May 2015
    Im looking at smoker and have stepped into a snakes pit. There are so many options. I have like 55 tabs open now trying to decide on something. I want a water cooker but im wondering about the bark not properly forming with the additional  moisture. 
    XL BGE 
    Joe JR 
    Baltimore, MD
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  • Lit
    Lit Posts: 9,053
    @gatabites I am not a pro by any means but I have run water in my backwoods every cook I have done so far and the bark has been fine. You can drain it easily while cooking so you can always go half the cook with water then remove it to firm the crust if you need to. I should have taken a picture of the ribs before I sauced them they had a nice crust. If your looking for a stick burner the one I posted above is from shirley fabrication they seem to be a really quality company from what I have read. Their Facebook page is better than their website to see options as they are all custom to what you want. That one I posted above isn't much more expensive than my backwoods was but its a 6 month wait for one right now.
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    The ribs look great.  It sounds like fun learning on something new.  

    Stupid question- but where do you get the wood splits? 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • cazzy
    cazzy Posts: 9,136
    SmokeyPitt said:
    The ribs look great.  It sounds like fun learning on something new.  

    Stupid question- but where do you get the wood splits? 
    I buy mine from Craigslist.  Bought half a cord for $60.  
    Just a hack that makes some $hitty BBQ....
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  • Lit
    Lit Posts: 9,053
    @SmokeyPitt not a stupid question at all. You would think it would be easy in Georgia but it wasn't. I ended up buying them from academy. The peach and Apple are pretty expensive but the oak is cheap. The oak was $13.99 for like a 50 pound bag and the peach and Apple were $29.99 a bag. Between the 3 bags I would guess I will get 20 cooks. I am gonna use mostly oak and add some apple or peach once a cook probably with light meats.
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  • Lit
    Lit Posts: 9,053

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  • Lit
    Lit Posts: 9,053
    I bought a wedge to break it down to smaller pieces. I have been trying to make them about the size in the pic above and that will hold temp around an hour at 300ish.
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  • Lit
    Lit Posts: 9,053
    @SmokeyPitt thanks again for the bottle.
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Thanks for the info.  I was thinking it might be difficult to find a local supplier especially for different types of wood.  Usually if you find firewood the best description you get is "hardwood".  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    SmokeyPitt said:
    Thanks for the info.  I was thinking it might be difficult to find a local supplier especially for different types of wood.  Usually if you find firewood the best description you get is "hardwood".  
    Sure thing man.  It was long overdue repayment for the egg handles you gave me in 2011.  My eggs are still rocking the handles. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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