Food Smokers and Smoking Tips/Tricks/Techniques

I have no idea what a stick burner is

 

This gives me hope

 

Just keep going and perfecting the craft. Hardest part of all of it is deciding what sides to have with it and the worst part of it is when it’s all gone.

 

Never hit it quite perfect myself but i’m gonna die tryin’

 

What's a side..

It's about the meats.

 

Right on. Never made a perfect brisket, butt or ribs yet. so I keep trying every chance I get.

 

I done a thing. Or rather working on it.



Cabbage leaves. Alternated with black forest ham coated with bacon grease. With PF rub. Rolled and wrapped in bacon.

Maybe a few other things as a warm up. Bacon wrap sucks, last time buying that brand. And I know better. But ridding the silver stallion Thursday so last real meal for a couple of days using mainly what I have.

At least the rain stopped for a bit. The snake has smoke.

 

It burns sticks...

 

Someone correct me if I’m wrong....

Usually an offset smoker. Runs on splits of wood. Only wood. Hence the stick burner.

 

My rocket stove does that...so do my louisiana grill, BBG (big black grill), and coal making pit...are they all stick burners?

 

You make coal?

 

MMM...I let firewood burn down into hot coals then dump em into whatever Im cooking with that day...usually the LG

 

I knew Maner's spidey-sense went off when that question was asked .

Yes! Sounds like a very interesting meal. Looking forward to the results. Good to see you're well stocked on rub, too .

Are you entering the cook offs?!?!?

 

I’ve never finished anything in the oven, not that there is anything wrong with it, just have never did it.

 

I forgot all about that entry thing. I’m terrible with shit like that

 

Remembering or entering?

 

My spidey sense is telling me someone is a troll.

 

If you do this, why would you stick a brisket in the oven?

 

Two weekends to go!