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1st Cook With The Stick Burner

2

Comments

  • WeberWho
    WeberWho Posts: 11,532
    Skiddymarker said:
    What @SmyrnaGA said - Awesome! 
    The issue with a stick burner is having to stay awake to tend the fire, most eggers have slid into that "coma" cook mode. 
    Thanks Skiddymarker! Probably not much of a weeknight grill. I think I'll probably start going turbo cooks.
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • Eggdicted_Dawgfan
    Eggdicted_Dawgfan Posts: 1,912
    Hell yeah i'd say you have it figured out pretty well. Looking forward to seeing the future cooks on that bad boy.
    Snellville, GA


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  • WeberWho
    WeberWho Posts: 11,532
    pasoegg said:
    fantastic looking cooker - CONGRATS!!!  your food looks terrific...envious of your gig and hope you enjoy every beverage while stoking the fire!!
    Thank you pasoegg! 
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • WeberWho
    WeberWho Posts: 11,532
    blasting said:

    Overkill? lol.  The overkill ship sailed when you brought a cooker like that onto your property.  

    Everything looks great.  For me, there isn't anything more relaxing than feeding sticks on a Sunday.

    Have fun.


    Thanks blasting! So true about overkill when buying it. Now I just need a reason to fill it up! No excuses now. Well maybe the whole money thing. ;) This smoker will keep me around the house. Which is good. I might even get a project done on the house since I'll be around feeding it sticks. 
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • WeberWho
    WeberWho Posts: 11,532
    Gman2 said:
    Great way to break her in at your place!!
    Thanks Gman2!
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • WeberWho
    WeberWho Posts: 11,532
    Focker said:
    Nice lookin' spread all around.
    No doubt, you'll get things dialed in.

    Thanks @Focker! I sent a coworker your thread on the wild turkey today. His neighbor has one and wasn't sure what to do with it. I think he might have some ideas now!
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • WeberWho
    WeberWho Posts: 11,532
    lousubcap said:
    Sticks for the win...and for the operator engagement.  The near-constant monitoring comes with the territory as you know.  Just pace the sticks and adult supervisory beverages.
    Great cook and results right there.  Go big or go home.  Congrats.
    Thanks much! @lousubcap I know you have a Lang offset. Did you ever post any pictures of it here on the forum? I'm interested in seeing your setup if you have any pics of it. 
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • WeberWho
    WeberWho Posts: 11,532
    SmokingPiney said:
    Cook looks killer. I'm loving those bones. 
    Hey thanks SmokingPiney!
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • WeberWho
    WeberWho Posts: 11,532
    GrateEggspectations said:
    Love the idea of a stick burner, but a full-time job for sure! Maybe in retirement for me. 
    The smoker will see love on the weekends. The eggs won't feel lonely anytime soon
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • thetrim
    thetrim Posts: 11,387
    I've been anxiously awaiting your first time to spark this up.  It might not have been perfect the first time out, but you did not diappoint.  Great job!!!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • WeberWho
    WeberWho Posts: 11,532
    lkapigian said:
    Very nice!! Overall tough to beat the quality of a stick burner, love the egg for easy...
    Thank you lkapigian! Couldn't agree more
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • WeberWho
    WeberWho Posts: 11,532
    StillH2OEgger said:
    Food looks great! Really jumping into the deep end with your first cook there and looks like you were rewarded.
    Thanks StillH20Egger! I felt comfortable with the ribs and pulled pork. The corned beef had to be cooked or frozen so that was a bonus. I'll be a little more nervous with a brisket but excited at the same time 
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • WeberWho
    WeberWho Posts: 11,532
    SciAggie said:
    That looks splendid. You have a very nice stick burner. I have access to one that's not nearly as nice. I use it for butts, ribs, and brisket when I'm willing to baby-sit the fire. I do think the flavor is superior from a stick burner but it is more effort. I'm anxious to see more cooks in the future. 
    Thanks much @SciAggie! I'm all ears if you have any tips or tricks
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • WeberWho
    WeberWho Posts: 11,532
    Dave in Florida said:
    AWESOME looking cook!
    Thanks Dave!
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • SciAggie
    SciAggie Posts: 6,481
    @WeberWho I have no tips or tricks - I consider myself a raw amateur with a stick burner. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • WeberWho
    WeberWho Posts: 11,532
    Theophan said:
    WeberWho said:
    ... Still plenty to learn with this smoker. My fire management is still pretty poor. I felt like I was feeding it a stick every 15-20 minutes.... It's definitely a lot more work tending a fire but enjoyable....
    Your food looks AMAZING, and I bet it was just as wonderful as it looked!

    I've never cooked on one of those, but my guess is that I'd love it at least as much as the BGE, and probably more.  I'm just too lazy!  :)  My sense of it is that people who are really good are probably tending to the fire more like once an hour, once it's going right, but still, that's feeding and tending to the fire once an hour, hour after hour, and paying a LOT more attention, and doing a LOT more mopping, etc., than with an Egg.  For me, the BGE is by far a better choice, but I envy and admire those who are willing to put in the devotion and hours of careful fire and smoke management in cooking with that kind of smoker.  Way cool!
    Thanks for all the kind words Theophan! Definitely more work with sticks. You have to love how simple the Big Green Egg is. Set it and forget it. Guaranteed a good meal when all said and done. The one thing BGE lacks is that perfect smoke profile. You can get close but it just misses the mark. It's not worth the time and effort for most. Rightfully so. Too be honest I was looking for something different. I've enjoyed my eggs the last 7-8 years but wanted to expand my grilling capabilities. This should keep me busy for some time. As long as I have two feet on this earth I'll be rocking a green grill. They can't be beat!
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • WeberWho
    WeberWho Posts: 11,532
    Austin Egghead said:
    nailed it!!!!
    Thanks Austin Egghead!
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • WeberWho
    WeberWho Posts: 11,532
    johnnyp said:

    Very cool post. thanks for sharing

    Thanks Johnnyp! Thanks for looking!
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • WeberWho
    WeberWho Posts: 11,532
    Foghorn said:
    Great cook and results. Ironically, I look at days when I get to feed my stickburner as "luxurious".
    Thanks! @Foghorn What do you have for a stickburner? Let me know if you have any tip or tricks. Thanks!
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • WeberWho
    WeberWho Posts: 11,532
    Mickey said:
    Nice post. Keep us up please. 
    Thanks Mickey! Will do!
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • WeberWho
    WeberWho Posts: 11,532
    YukonRon said:
    Awesome cook my friend, congrats on the change in lifestyle. I am one of those folks who enjoy the enthusiasm of others when cooking, especially with a newer system. I am also one of those that sit and indulge with a BGE, as I like doing nothing and telling everyone it is important that I monitor the cook. A stick burner may cut into that time.
    I am lazy. There, I said it.
    Keep the posts coming. I might talk myself into getting one. Or not. Did I mention I am lazy?
    I'm pretty sure I have you beat at lazy YukonRon! The smoker is more less something new and different to figure out. I love the ease of the egg but change is good sometimes. My other eggs aren't going anywhere. Ease is a good thing! 
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • WeberWho
    WeberWho Posts: 11,532
    JohnnyTarheel said:
    That is awesome.... and yes I'm jealous 
    Thanks JohnnyTarheel! 
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • Hans61
    Hans61 Posts: 3,901
    Was the smoke flavor a lot better? 
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • WeberWho
    WeberWho Posts: 11,532
    Nathanogle51 said:
    Nice cook! I can't believe two butts, two rack, corn beef, AND potatoes would be too much for two people
    Haha! Thanks Nathanogle51. Who would have thought? ;)
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • WeberWho
    WeberWho Posts: 11,532
    Central_Bama_Egger said:
    Why didn't you cook more? I mean good god man. 
    Haha! Thanks Central_Bama_Egger. I should have found something for the bottom rack....
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • WeberWho
    WeberWho Posts: 11,532
    Eggdicted_Dawgfan said:
    Hell yeah i'd say you have it figured out pretty well. Looking forward to seeing the future cooks on that bad boy.
    Thanks Eggdicted_Dawgfan! Thanks for looking!
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • WeberWho
    WeberWho Posts: 11,532
    thetrim said:
    I've been anxiously awaiting your first time to spark this up.  It might not have been perfect the first time out, but you did not diappoint.  Great job!!!
    Thanks thetrim! Amateur hour for now. I'll keep plugging away and see where it goes
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • WeberWho
    WeberWho Posts: 11,532
    SciAggie said:
    @WeberWho I have no tips or tricks - I consider myself a raw amateur with a stick burner. 
    I'm right there with you. You're going to be a pizza pro in no time!
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • byrne092
    byrne092 Posts: 746
    Super jelly of the cooker, congrats! Everything looks great! Please keep up the posts as you progress 
    XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO I Flameboss 500

    St. Louis, MO
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  • WeberWho
    WeberWho Posts: 11,532
    Hans61 said:
    Was the smoke flavor a lot better? 
    I was wondering if I was going to notice much of a difference in the smoke profile between the egg and offset. It was apparent right away. It's not worth all the extra work for most but a nice pay off for all that extra work in the end. 
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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