Recent content by Nofries

Thanks great info.

Never too late to start. I'm 54 and just starting. I think the challenge is a big part of why I bought it.

Had some decent weather today so I decided to try and figure out my temperature control. Or lack there of my last couple cooks I was always above 300. Well after about 3-4 hours of playing with the intake butterfly damper, door and stack damper. I let the coals die down much more than I have and...

Thanks, I did have the diffuser against the baffle, last cook wings closest to the fire box were cooking faster but not burning. They hit 200° while the ones closer to the stack were at 165° I do like the idea of bricks or lava rock to absorb the heat but it also would be a heat mass later...

I have a baffle that pushes the heat down and a diffuser that covers about 2/3 of the CC. Not sure where to place the diffuser. I cooked wings and some Jalepeno poppers with beef bacon last night. Temps still really hot. Im wondering if a scoop would be better? Or maybe a smaller fire, also my...

Have to try the regular McKenna, 10 yr is great. Much more available last 6 months to a year. I wouldn't use 10yr as a mixer though. Maybe a bit of water opens up the flavors.

Did one earlier on my first queso cook and seemed better than what I had this cook. But my temps were lower and more white smoke.

Yes it has a vented plate in the FB, raises the coals off the bottom and let's the ashes fall through. I think i might need to just play with it and not be cooking. Also has FB door has vents. When I did queso, vents seemed to smother my fire. I've seen a lot of stack extension mods that might...

Watched some YT videos, saw that the stack stays open and to use the wood/fuel as your way of adjusting the temp. What do others do on here with stick burners?

My wood is not consistent in size. Chunks and some splits. Tried to use splits mostly, two parallel either side of coal bed and one across the two parallel ones. Tried them at a 45 degree to the air flow and seemed to smother the fire. Everything was wide open stack and butterfly vent.

So this is the second run, first time with meat. 1st was Queso. I really struggled with trying to keep the temps lower. Temps were regularly above 300 :( even as high as 380 at times. Taste was good nice color on tops but bottom was "burnt" dry at the edges. Im happy with the results but my...

Ordered and picked one up in Columbia SC

I reheated some Smoked Queso with Chorizo, also to take the game time pressure off myself. I also thawed out some Pulled pork and made 24 sliders. We hosted and had over 30 people so there was plenty to do without having to tend to the stick burner. We also ordered 100 wings, made 4lbs of...

MMM fresh water Perch, love me a Perch fry

This is what we had out for the guests at our Superbowl party last night. Had about 31 show up which is a bit much for our house but worked out well. Had 7-10 troopers brave the cold on the back patio for most of the game. Plus they were near the Alchohol and coolers. (We did not need coolers...