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Only 3rd time using this

post #1 of 16
Thread Starter 
I needed to get more practice stick burning in my vertical trail master.

Here we go.

Used one chimney on lump to get started then added some sticks.

IMG_20161008_165752852_zpsx5hzuhl0.jpg

Tried low temps at first.

IMG_20161008_165312846_zpsnt1xqzqd.jpg

Smoke was good. Can't even see it here

IMG_20161008_165259554_zpszusogkhl.jpg

Added the wings.

IMG_20161008_170621501_zpsi8ofb3y9.jpg

As the wood burned down I added more sticks. No more lump.

IMG_20161008_173109839_zpswnytoyxn.jpg

Had to keep the fb door open some to keep the smoke clean.

IMG_20161008_180136076_zpsko4180yp.jpg


Bad pic here.

IMG_20161008_180109376_zpsxfm6aeap.jpg

I bumped the temp to about 300 when they was bout done. Burning all wood it like to run 275.
I was scared to taste them when they looked like this.

IMG_20161008_183026418_zpsrly8j1nu.jpg

But they tasted awesome. Nice smoke and skin.

IMG_20161008_183310955_zpsatrjyfc5.jpg

I need to try a butt for a long cook.

How do you stick burners run your fb? You use all wood like I did or add lump as needed?
post #2 of 16
First off looks good.

After I get the fire going I use just strait wood the whole time.
post #3 of 16
Thread Starter 
Quote:
Originally Posted by bmudd14474 View Post

First off looks good.

After I get the fire going I use just strait wood the whole time.

That's what I did. Low and slow won't work for this smoker with all wood I don't think.
post #4 of 16
You should be able to do low and slow. I just have to make the splits I use really small and only put 1 in every 45-60 minutes or so.
post #5 of 16
Thread Starter 
I need more practice then
post #6 of 16
Looks great! When I use the off set, I start with lump and then it's all sticks from there.

Practice and use will get you there with the stick burner.
post #7 of 16
Thread Starter 
Thanks CB. These wings I thought would be over smoked, but they were good.


Yes, I need to practice more. It was windy and raining while I cooked today. Tough conditions.
post #8 of 16

The wings look delicious Adam!

 

I use straight wood, for low & slow you just have to build a smaller fire.

 

Cut the splits in half with a chop saw.

 

Lately I have been doing everything at higher temps. 270-280.

 

It gets done quicker & I think the meat is juicier.

 

Al

post #9 of 16
Adam the wings look good icon14.gif
I agree with what Al said, I'm usually burning my offset about 275...With all wood
Pork butt would give you some good fire management experience, the more you do it the easier it gets.
post #10 of 16
Looks tasty to me Adam ! icon14.gif
post #11 of 16
Thread Starter 
Thanks all
post #12 of 16

Man those look great, Nice job my friend  and some well deserved Points      points1.png

 

 

Gary

post #13 of 16

CF, Tasty looking wings !

post #14 of 16

Real nice wangs my friend. Looks like you've got that vertical down pretty good! point B

post #15 of 16

Wow! Wonderful wings, Adam! I love the rig, too!

 

Points

 

Disco

post #16 of 16
Thread Starter 
Quote:
Originally Posted by gary s View Post
 

Man those look great, Nice job my friend  and some well deserved Points      points1.png

 

 

Gary

 

 

Quote:
Originally Posted by CrazyMoon View Post
 

CF, Tasty looking wings !

 

 

Quote:
Originally Posted by BDSkelly View Post
 

Real nice wangs my friend. Looks like you've got that vertical down pretty good! point B

 

 

Quote:
Originally Posted by Disco View Post
 

Wow! Wonderful wings, Adam! I love the rig, too!

 

Points

 

Disco

 

 

Thanks guys.

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