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Have had my stick burner for about a year. A1 competition smoker by Custom Pits.
Have cooked ribs, brisket, Boston butts, chicken and corn.
Lot of practicing to hold temp around 235 -250. Very well built reverse flow with grill on back. In all practices I've been able to control temps using 1-2 splits, 8-10 inches long added every 40-60 minutes.
Tomorrow I thick I'll put on a couple slabs of spare ribs and a bacon explosion.
Love this pit