Dusted off the stick burner for a run today

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
I hadn't used the stick burner in quite a while and I think it was getting jealous. She is just a cheapo Old Country Pecos, but as long as it is not too cold I can get good Q out of it.

Aside from some wood issues in the beginning, it went pretty well. Seems I get some wood that is still a bit green. I laid down a nice bed lit charcoal and put on a couple large oak splits and they hissed like a couple of Tom Cats in a steel cage match. After a bit I pulled them and put them in my kettle to see if I could pre burn and use later. I had another batch of dry oak and pecan and threw some splits on and I was on my way.

SLC ribs and I cut off the small bit of tips as I realized I had none in the freezer last night when I was thinking about what beans I would make for a side. Salted then last night and put some no salt rub on this morning. Tips in the background.
View attachment 385924

A full smoker is a happy smoker:
View attachment 385925

I must say, its hard to beat a stick burner for ribs. Just something about it.
View attachment 385927View attachment 385926

This meal called for the fine china. Black beans and some dirty rice for sides. Homemade sauce. Aside from screwing up the chicken skin (cooked at too low of a temp) it was a good day. Fat-n-happy.
View attachment 385928View attachment 385929[/QUOTE

You mention that your wood was hissing as a sign of it being green. I had this problem with some oak I bought this weekend. This begs a question, how will I know when it is ready to use if hissing means it is too green now?
 

Good question. I’m going to sneak in some smaller 1/2 splits on my next cook and see what happens. Mailnly I don’t want them to smolder. These were hissing and smoldering, essentially not fully igniting. Plus they feel heavy. I’m figuring on a couple or so months and they will be ready.
 
Man, I need to smoke something. The weather here has been crap lately. It's actually sunny and warm today. wish I had been thinking ahead I would have grabbed some ribs to smoke.
 
Looks good. I have a similiar stick burner "old country brazos" Love it for ribs, pork butts, brisket, and chuck roasts. I usually will use my pellet grill when it comes to chicken though. thanks for sharing.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Great deal on LEM Grinders!

Latest posts

Hot Threads

Clicky