Separate names with a comma.
Discussion in 'General Discussion' started by zardrel, May 16, 2014.
A stick burner isn't really a set it and forget it kinda thing it has to be constantly tended to keep temp. You should be able to hold your temp for an hour maybe hour and a half before having to add wood.
thanks is there any more suggestions on this smoker i have what about the temp gauge
Once you get the hang of it you might be able to walk away for an hour or so. But until then you'll be playing with the vents a lot to figure it all out, and you really need I be around it all the time.
I've had an offset for 10 years and I don't like to walk away from it for more than 20 minutes.
As far as your temp gauge goes id buy a new one. It's not at grate level so the temperature could be far different down there. I don't trust the one that came with mine at all. It's usually far different at grate level.
okay whats the temp difference, how can i gauge, i dont have money to buy another guage, im trying brisket and i useually probe it with hand temp 11 sec= 250 10=275-300 12=200-250
I have a side burner and the lid thermometer is way off, but at least it's fairly consistent. I use an oven thermometer that sits on the grate. When the grate temp is where I want it I check to see what my lid thermometer reads and just use it as a guage. They are really inexpensive especially when compared to the price of meat. Like said before by others a side burner isn't a set-it and forget system.
i dont have the money to get thermo, so how i gauge manually
I've been smoking for over a decade and I can't "gauge manually".... I'm not saying it's impossible, but if I can't do it, I highly doubt someone with less experience than myself can either.
I wouldn't smoke a brisket without a thermo stuck in the meat. You'll wreck it. End of story.
i did it b4 without thermo and it was perfect i know how to bbq im just making adjustments to me new smoker
What's the verdict? How'd it turn out? How'd you gauge it?
well, i didnt buy thermo, and i have thin blue and white smoke, its efficent its not too hot, but it works, no issue! im smoking right now
Awesome! Now the big question is how are you gonna know when the meat is up to temp?
Here's an article I posted on stickburning and control.http://www.smokingmeatforums.com/a/stickburning101.
Being young , you'll have trouble with the Patience part , but bear in mind BBQ is not an instant gratitude thing . . . for your size of smoker you'll need a lot of babysitting , watching your thermometers.
And that's another can of Worms... get a 'good' dual probe ...you can then see in real time , how your process is going and can adjust your intake as needed (remember , leave the exhaust open).
What I'm saying is develop a strong Patience . BBQ is done when it's done.(wish I knew who said that???)
Have fun and . . .
Where is the Qview? I've been waiting to see how this meat looked. How'd it taste? And how did you determine when to pull it off the smoker?