All Encompassing Whatcha Smoking With

[TXSG8R 3362]

Big thanks to @Both Tacos for parting with his MJH.  Fired it yesterday for the first time and smoked some chicken wings. Ridiculously easy to get going compared to my offset.  

 

 

I’ll spare you guys the shot after saucing with Alabama white. 

[Gil Bang 25921]

On 10/12/2021 at 5:06 AM, TXSG8R said:

Big thanks to @Both Tacos for parting with his MJH.  Fired it yesterday for the first time and smoked some chicken wings. Ridiculously easy to get going compared to my offset.  

 

 

[Gil Bang 25921]

How does this thing work?  You slide out the lower drawer, start your fire, and slide it back in? 

[Anastasis 23463]

16 minutes ago, Gil Bang said:

How does this thing work?  You slide out the lower drawer, start your fire, and slide it back in? 

You'll notice that he also has an airflow controller on it.  I bet that thing holds a rock solid temp with fairly efficient fuel consumption. 

[TXSG8R 3362]

Yes, the firebox slides in and out. I have the starter coals in a chimney, the rest of the stuff is unlit. There is also a set of plates in the firebox to create a horseshoe shaped burn so the coals burn more slowly.

[Both Tacos 1806]

Big thanks to [mention=1395]Both Tacos[/mention] for parting with his MJH.  Fired it yesterday for the first time and smoked some chicken wings. Ridiculously easy to get going compared to my offset.  


 

 
I’ll spare you guys the shot after saucing with Alabama white. 

Those wings look awesome. Glad you got some smoke rolling on it. It's been kind of lonely that past couple of years.
Yes, with the fan assist and the insulation you can have a long cook without burning much charcoal/wood.

[BabaYaga 15288]

Ironically, moving back to a stick burner.  Always wil have and love my egg, but the offset right now is a blast.  Imparts a batter bark and flavor profile for sure.  Lump as the base from a chimney starter or map torch.   Then layers of those hollow, honeycomb lump logs.  Then cured oak on top or to the side.  Those honeycomb logs last an insanely long time and seem to burn hotter than traditional lump.  

[Anastasis 23463]

what are these honeycomb log things?

[BabaYaga 15288]

3 minutes ago, Anastasis said:

what are these honeycomb log things?

Prime 6 from Kroger.  Think they were on Shark Tank at some point?  

You can stack them like this and the airflow is insane.  I like to tinker, so I play around with flavor all the time with various cuts of wood.  I usually stick with oak, but I have a bunch of other types curing including mesquite from the ranch.  Just hook up the same dual probe thermometer and you're good to go.  I'd trust those logs to burn all night with enough fuel on the offset box.  

 

[conVINCEd 21469]

12 minutes ago, BabaYaga said:

Prime 6 from Kroger.  Think they were on Shark Tank at some point?  

You can stack them like this and the airflow is insane.  I like to tinker, so I play around with flavor all the time with various cuts of wood.  I usually stick with oak, but I have a bunch of other types curing including mesquite from the ranch.  Just hook up the same dual probe thermometer and you're good to go.  I'd trust those logs to burn all night with enough fuel on the offset box.  

 

[Steel Shank 9421]

53 minutes ago, BabaYaga said:

Prime 6 from Kroger.  Think they were on Shark Tank at some point?  

You can stack them like this and the airflow is insane.  I like to tinker, so I play around with flavor all the time with various cuts of wood.  I usually stick with oak, but I have a bunch of other types curing including mesquite from the ranch.  Just hook up the same dual probe thermometer and you're good to go.  I'd trust those logs to burn all night with enough fuel on the offset box.  

 

That's the damnedest thing I've ever seen.

[Anastasis 23463]

8 minutes ago, Steel Shank said:

That's the damnedest thing I've ever seen.

I am intrigued, but if I used those things I would feel like a hypocrite for making fun of the pellet smokers for cooking with sawdust. 

[Jerry Callo 8699]

3 minutes ago, Anastasis said:

I am intrigued, but if I used those things I would feel like a hypocrite for making fun of the pellet smokers for cooking with sawdust. 

Yeah.  A true stick burner would craft his own honeycomb sticks from post oak with a lathe and whittlin' knife.

[BabaYaga 15288]

14 minutes ago, Anastasis said:

I am intrigued, but if I used those things I would feel like a hypocrite for making fun of the pellet smokers for cooking with sawdust. 

I give the outdoor oven crowd shit because they are cooking with a plugged in.....outdoor oven with a hopper.  When you dial up your temp on a digital gauge, that's where I scoff a little.  

These are just a different kind of lump with better airflow.  Combined with post oak, the results are fantastic.  

Edited October 14, 2021 by BabaYaga

[Baboontyme 2809]

I am intrigued as fuck. Time to start cooking again if I can find some of those. 

[utee94 15808]

So I'm not sure I understand-- what's the advantage to using the hex logs, over just using all post oak splits?

 

[Anastasis 23463]

4 minutes ago, utee94 said:

So I'm not sure I understand-- what's the advantage to using the hex logs, over just using all post oak splits?

 

6 hour burn time supposedly. 

[dcbc 14465]

It eventually all comes back to the WSM.  Embrace the engineered coal like the rest of us. 

[Da Fino 2776]

So I'm not sure I understand-- what's the advantage to using the hex logs, over just using all post oak splits?
 

Airflow per square inch maybe.

[conVINCEd 21469]

6 minutes ago, dcbc said:

It eventually all comes back to the WSM.  Embrace the engineered coal like the rest of us. 

It’s a journey.  Started out with a WSM, sold it to a poster on shaggy, went to a stick burner for 10+ years, and recently got rid of that and went to a BGE.

[utee94 15808]

I get why folks use engineered stuff for WSM or BGE, but just not sure what the benefit would be on an offset stick-burner.

You're gonna have to add actual sticks anyway, so why mix with some kind of engineered charcoal?  

TomHanksIDon'tGetIt.jpg

 

[Sam Lin 3551]

It's pressed sawdust charcoal, very very high density. In Asia it's often done with coconut husks. Very consistent and long burn, difficult to light and go hot and fast. Generally less "flavor" from the smoke (cleaner burn) due to the mfg process, but it allows you to tailor the flavor precisely using chunks or chips. Similar shaped pressed coal is used in Japanese hibachi tabletop cooking because it's good consistent heat and burns super clean.

[TXSG8R 3362]

8 hours ago, Sam Lin said:

It's pressed sawdust charcoal, very very high density. In Asia it's often done with coconut husks. Very consistent and long burn, difficult to light and go hot and fast. Generally less "flavor" from the smoke (cleaner burn) due to the mfg process, but it allows you to tailor the flavor precisely using chunks or chips. Similar shaped pressed coal is used in Japanese hibachi tabletop cooking because it's good consistent heat and burns super clean.

Yea, I saw these used in Korea at high end beef and leaf places. Never thought about using them for smoking. Interdasting. 

[BabaYaga 15288]

12 hours ago, Da Fino said:

Airflow per square inch maybe.

This.  My old offset has trouble getting up to temp and i prefer to cook hotter:  250-275 range.  I arrange the oak around them and so far, with two cooks in, they have been the best I've done (3 pork butts and a chuck).  

[BabaYaga 15288]

1 hour ago, TXSG8R said:

Yea, I saw these used in Korea at high end beef and leaf places. Never thought about using them for smoking. Interdasting. 

Yep.  They burn hotter and seem to last longer than lump.  The oak gives the flavor, they provide more heat and help with a constant temp (which is the bane of most stick burners, especially mine).

Lump users know the large pieces are the best and the smaller ones clump up and can clock airflow.  This basically solves for this.  I'll keep tinkering with it, but so far I'm a fan.    

Edited October 15, 2021 by BabaYaga

[utee94 15808]

Hmm, okay.  Whatever works for you, of course.

I don't have any problem using straight splits.  In fact, I usually chop my splits in half so I can control the heat even better, the firebox holds temp so well that sometimes adding a full split pushes me over desired temp.

[BabaYaga 15288]

Just now, utee94 said:

Hmm, okay.  Whatever works for you, of course.

I don't have any problem using straight splits.  In fact, I usually chop my splits in half so I can control the heat even better, the firebox holds temp so well that sometimes adding a full split pushes me over desired temp.

I might go that route as well, but no splitter at the house and the oak logs I have are huge.  Might start slicing longways like bread and then split those?  My issue is this an ancient smoker given to me by a friend.  It was his fathers and he wanted it to have a home.  Has trouble getting up to temp and then holding it.  These give me consistent blocks of time that are between 5-6 hours each, so I can leave the house, go to sleep, etc.  

I'm always trying new things, so it's a process.

[utee94 15808]

13 minutes ago, BabaYaga said:

I might go that route as well, but no splitter at the house and the oak logs I have are huge.  Might start slicing longways like bread and then split those?  My issue is this an ancient smoker given to me by a friend.  It was his fathers and he wanted it to have a home.  Has trouble getting up to temp and then holding it.  These give me consistent blocks of time that are between 5-6 hours each, so I can leave the house, go to sleep, etc.  

I'm always trying new things, so it's a process.

Oh yeah, if the smoker is leaky or thin or just has other issues coming up to temp, then you gotta do what you gotta do.  I do consider myself lucky that mine is so predictable and reliable.  It woulda cost a fortune if it hadn't been given to me as a gift.

 

 

[BabaYaga 15288]

1 minute ago, utee94 said:

Oh yeah, if the smoker is leaky or thin or just has other issues coming up to temp, then you gotta do what you gotta do.  I do consider myself lucky that mine is so predictable and reliable.  It woulda cost a fortune if it hadn't been given to me as a gift.

 

 

Have a weakness for old dogs and old smokers - have a house full of both and can never say no to new ones.

[TXSG8R 3362]

5 hours ago, BabaYaga said:

Yep.  They burn hotter and seem to last longer than lump.  The oak gives the flavor, they provide more heat and help with a constant temp (which is the bane of most stick burners, especially mine).

Lump users know the large pieces are the best and the smaller ones clump up and can clock airflow.  This basically solves for this.  I'll keep tinkering with it, but so far I'm a fan.    

Following that line of thinking, may want to check O-mart or H-mart for this stuff if you want it and it’s not in a local grocery store. 

[Hairy Biped 585]

On 10/15/2021 at 10:58 AM, BabaYaga said:

I might go that route as well, but no splitter at the house and the oak logs I have are huge.  Might start slicing longways like bread and then split those?  My issue is this an ancient smoker given to me by a friend.  It was his fathers and he wanted it to have a home.  Has trouble getting up to temp and then holding it.  These give me consistent blocks of time that are between 5-6 hours each, so I can leave the house, go to sleep, etc.  

I'm always trying new things, so it's a process.

I saw this thread last week and it got me thinking about trying the Prime 6 charcoal on my Old Country Brazos offset.  I have the same issue with my splits being too big for my firebox to really control the heat well, and I only have an axe, hatchet and bigger splitter to split the wood.  It's a lot harder to get it split thin like I like it.  I ordered 22 lb box of the Prime 6 off of Amazon and can't wait to give it a try next weekend.  

[utee94 15808]

5 minutes ago, Hairy Biped said:

I saw this thread last week and it got me thinking about trying the Prime 6 charcoal on my Old Country Brazos offset.  I have the same issue with my splits being too big for my firebox to really control the heat well, and I only have an axe, hatchet and bigger splitter to split the wood.  It's a lot harder to get it split thin like I like it.  I ordered 22 lb box of the Prime 6 off of Amazon and can't wait to give it a try next weekend.  

I actually use a chop saw to cross cut the splits.  Usually into halves, sometimes into thirds if they're pretty thick.

Super easy to control the temp by throwing on a full stick around once per hour, or a partial if necessary on the half-hour to tweak the temp.

 

[Hairy Biped 585]

1 hour ago, utee94 said:

I actually use a chop saw to cross cut the splits.  Usually into halves, sometimes into thirds if they're pretty thick.

Super easy to control the temp by throwing on a full stick around once per hour, or a partial if necessary on the half-hour to tweak the temp.

 

I don't have one of those though.  Sometimes I buy the B&B splits at Academy and they work okay, but I don't get the same rich smoke from those kiln dried woods that I get from my aged oak and pecan.

[BabaYaga 15288]

9 hours ago, Hairy Biped said:

I don't have one of those though.  Sometimes I buy the B&B splits at Academy and they work okay, but I don't get the same rich smoke from those kiln dried woods that I get from my aged oak and pecan.

Chainsaw?  So I stack the honeycomb crosswise, then take slices of the larger oak (like a large disc) and add that in on top.  The bark and taste is better than anything I've been able to replicate in the egg.  

[utee94 15808]

Sure you could use a chainsaw to crosscut the splits, too.  Probably more fun to do it that way.  Also, more dangerous!

 

[Both Tacos 1806]

If someone does go the chainsaw route, please video.

[BabaYaga 15288]

22 hours ago, Both Tacos said:

If someone does go the chainsaw route, please video.

What I fully expect

[Steel Shank 9421]

Was in Ft. Stockton Thursday and drove past James Rooney Memorial Park. Really nice park. Lot of amenities. Notice they had this bbq set-up, and it was labeled BBQ Pit #1. They had 3 other sites around the park with big ass propane tank smokers (4 doors) for the good peeps of Ft. Stockton to use. Very impressed. Way to go Ft. Stockton. Party On!! Plus, it's rodeo weekend.

 

Edited March 26, 2022 by Steel Shank

[Both Tacos 1806]

Dang. Good whole hog set up right there.

[JSB 677]

Doing a big backyard remodel and was thinking about getting a new smoker for back there, but decided I would just grind down and repaint my current smoker. She isn’t really big, but she does a good job. This is 9 years old, and looks brand new again.

[RMac5 1551]

That looks great, did you use a rattle can?

[conVINCEd 21469]

On 3/28/2022 at 4:07 PM, JSB said:

Doing a big backyard remodel and was thinking about getting a new smoker for back there, but decided I would just grind down and repaint my current smoker. She isn’t really big, but she does a good job. This is 9 years old, and looks brand new again.

Basically the same pit.  You had better lighting for your after pics.  Good job.  I’ve moved on from this one, but your pic reminded me of it.

[JSB 677]

12 hours ago, RMac5 said:

That looks great, did you use a rattle can?

Yeah, it took like 2 1/2 cans. My fucking pointer finger is still a little numb from holding down that damn sprayer so long. 

[Sam Lin 3551]

Pro tip for next time:

[jimmyjazz 45890]

Couldn't find the perfect thread, but Austin-area back yard smokers might want to jump on this Prime brisket at HEB ($4.11/lb):

[thunderlounge 7815]

 

[utee94 15808]

2 hours ago, jimmyjazz said:

Couldn't find the perfect thread, but Austin-area back yard smokers might want to jump on this Prime brisket at HEB ($4.11/lb):

We have a "brisket prices" thread that I started (on the other site) many years back, and re-started here when we moved.  I usually revive it about this time each year, since many stores do sales before each of the summer holidays.  But honestly it usually gets discussed on the "all things brisket" thread, too.

Ah, just found it.  I labeled it specific to 2018.  I think I used to do it yearly at the other place.

Suppose we could start one for 2022.

 

Edited May 23, 2022 by utee94

[NoName 16351]

38 minutes ago, utee94 said:

We have a "brisket prices" thread that I started (on the other site) many years back, and re-started here when we moved.  I usually revive it about this time each year, since many stores do sales before each of the summer holidays.  But honestly it usually gets discussed on the "all things brisket" thread, too.

Ah, just found it.  I labeled it specific to 2018.  I think I used to do it yearly at the other place.

Suppose we could start one for 2022.

 

just make it the brisket price thread, all inclusive!

[Eugene11 379]

Haven’t read through this thread so please excuse me if it’s been discussed. Franklin pit.  Anyone seen one, used one or heard anything about them? They look gorgeous and the made in the USA is a bonus for me and part of the reason for the extravagant price tag. What say the surly? 

[Anastasis 23463]

Looks nice, but this one is $2k less and you will have to go pick it up.

 

https://lonestargrillz.com/collections/smokers/products/20-x-30-offset-smoker?

 

Edited November 19, 2022 by Anastasis