Small backyard stick burners

[LostArrow]

This is about attitude , not specific techniques !
These are not electronically controlled stable temp smokers that cook 10 hours without tending.
These are imperfect, interactive, cookers that you learn the quirks & work with them.
Temps will vary, I'm happy with 215-290F between reloading.
A temp variation of 50F is common, from firebox side to smokestack side, don't sweat it.
You need to tend the fire, heck, make it enjoyable, a music player, a dog, adult beverages, a laptop or tablet to post on LTBBQ all make it fun

[sliding_billy]

Amen!

[muebe]

With a 2 year old and a 4 year old running amuck in the house  while tending to a off set smoker is just not possible. I commend those who can do it.

I also enjoy my sleep. So not having to wake up in the middle of the night to load wood or coals is what I enjoy. Waking up in the morning well rested to a couple of pork butts through the stall makes me smile.

But even offsets can be made to nearly tend-free with a good air controller so there is that if one decides to make things easier.

The only thing bad is that my wife knows I don't have to sit out and tend my cookers so I get stuck with other activities that I may not want to do

[sparky]

I like the last picture the best.  you should blow that one up and frame it.   

[sliding_billy]

The only thing bad is that my wife knows I don't have to sit out and tend my cookers so I get stuck with other activities that I may not want to do

Oops.  Luckily (or not depending on how you look at it  ), my kids and wife have started to realize that BBQ is a family affair.  My kids are old enough (11 and 13) to have fun with it, and my wife tolerates me.  They help with food prep, general assistance and of course eating.  My boys are brisket fanatics.  Every once in a while, I will need to wake my wife up in the middle of the night for something, but I try to avoid that.  My kids are normally up by 6AM asking what the pit temp and meat temp are during an overnight cook.

[smokeasaurus]

My off-set days are over. There is a sense of great satisfaction when your meat comes off the off-set...because you sure did work for it.

[veryolddog]

I am starting to learn and if it was not for the internet and the positive sharing of information by some very nice people, my data base and my learning experience would be empty.

Muebe, I fully understand what you are saying.

Adjusting to a life of "leisure, pain, and limited mobility" that senior years have brought is difficult enough. The pleasant function of BBQ and Smoking provides a wonderful avenue of directing intellect as well as testing the abilities to make good food. My wife in the last 3 years has not complained about my spending on smoking, including pellet smoker and now the smoker, smoker. She knows as I do that this is a good diversion and activity for a person who was once very, very athletic and active. It fills the void.

Lost Arrow: you are right on target, "This is about attitude, not specific techniques." It really does give one something to look forward to instead of just laying down and quitting.

Ed

[teesquare]

I think one can interpret from this thread that there is joy in the diversity of our equipment opportunities!

Or - plainer put: It takes all kinds to satisfy everyone, all of the time ....I like all forms of outdoor cooking. Each of them has something different to offer that another does not.

Whether one enjoys "fuel and air management" - or not, there is a grill or smoker for you. And, it is nice to have both extremes available. Sometimes I want to cook low and slow, and miss chuckin' a split or two in the firebox....And sometimes I don't have the time to enjoy that aspect of the cooking process as much.

But all of it qualifies as Outdoor Cooking.

[smokeasaurus]

It seems like when we start off cooking outdoors it is a Weber or some sort of grill we stumbled upon.

Then we discover smoking and it is the el cheapo off-set.

Then we get a good off-set.

Then we get a WSM

Then we get a pellet grill or an electric smoker.

Then we go to the big cook-off in the sky.

At least in my case this seems to be the natural progression...........................

[Jaxon]

Well said, L A...

You express my thoughts so well.  As I plan to retire in 6 months, I look forward to outdoor cooking with the offset smoker, the MES, the infrared gasser, the barrel smoker and anything else I may pick up along the way.  I'm sure there will be times when I need to "set-it-and-forget-it" - that's why there is the MES.

Most of the time I will be like you, enjoying the process - whatever it takes - of tending the fire and the food and being thankful for friends who will share it with me.

[LostArrow]

I use my home stick burner for short cooks, ribs chicken , chuckles & small butts ( I like small butts )
For briskets I use one of my "set & forget" cookers. It's TOO much work on an offset!
At LostArrow the only cooker is a big barrel cooker & the only time we cook briskets is when Jerry is there. As long as there's adult beverages he'll tend the fire for 14 hours

[drholly]

This is about attitude , not specific techniques !
These are not electronically controlled stable temp smokers that cook 10 hours without tending.
These are imperfect, interactive, cookers that you learn the quirks & work with them.
Temps will vary, I'm happy with 215-290F between reloading.
A temp variation of 50F is common, from firebox side to smokestack side, don't sweat it.
You need to tend the fire, heck, make it enjoyable, a music player, a dog, adult beverages, a laptop or tablet to post on LTBBQ all make it fun

LA,

You're a poet... 

Reading through the responses just confirms your point - this is all about attitude. As others have said, good food is about the "love" we put into it. And we each find the best way to put our love into the process and food. Our attitude toward cooking and how we express it - which cooker / process / techniques we choose - it's how we inject ourselves into the cook. When we match our attitude to the technique, technology and process - magic.

As I have said before - a good cook can cook good on a rock. All the rest makes it fun and helps us translate our passion and excitement in to something our friends and families enjoy.

[drholly]

I like the last picture the best.  you should blow that one up and frame it.   

Absolutely!

[RAD]

I love cooking like this.

[Old Hickory]

LA, you are  so correct.  My fav cooker is my off-set, especially in the Summer.  Friends over, some adult bev's and they all seem to stand around the cooker.  There is enough room to cook three racks of ribs and two chickens.  That will feed a crowd.  My other cookers have their time and place and specialty , but I have more fun with this one.