Only 3rd time using this

Discussion in 'Poultry' started by c farmer, Oct 8, 2016.

  1. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    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.



    Tried low temps at first.



    Smoke was good. Can't even see it here



    Added the wings.



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



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




    Bad pic here.



    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.



    But they tasted awesome. Nice smoke and skin.



    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?
     
  2. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    First off looks good.

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

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    That's what I did. Low and slow won't work for this smoker with all wood I don't think.
     
  4. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    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.
     
  5. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I need more practice then
     
  6. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    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.
     
  7. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    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.
     
  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    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
     
  9. hardcookin

    hardcookin Master of the Pit

    Adam the wings look good Thumbs Up
    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.
     
  10. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Looks tasty to me Adam ! Thumbs Up
     
  11. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Thanks all
     
  12. Man those look great, Nice job my friend  and some well deserved Points      [​IMG]

    Gary
     
  13. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    CF, Tasty looking wings !
     
  14. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

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

    disco Smoking Guru OTBS Member SMF Premier Member

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

    Points

    Disco
     
  16. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Thanks guys.
     

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