Swill Q Thread

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Re: Swill Q Thread

Post by LooseGoose on 2016-04-03, 22:42

WhiteBoyHatcher wrote:So I've never burned sticks exclusively. On an offset the size of mine, when people do that, my understanding is they use small splits. It's not really big enough for full on "logs". I've never really had reason to do it. The thing that is tricky about it is that you have to get the fire burning with the correct amount of oxygen exchange to produce the right kind of "smoke", from what I understand. I don't think it would be too difficult but I have a method that serves my purposes well so I don't really deviate from it. yes, I use Stubbs ($8/bag at Lowes) and add wood chunks like these

In a situation like you're describing, honestly I wouldn't bite off more than I could chew. You can make top notch, competition bbq on a WSM, you can learn the craft and you can do it without having to adjust vents, OCD out over cooking surface temps, and poking wood/coals every 20 minutes. A 22.5" WSM costs less than 1/10th what my rig does and probably has half the capacity and 5x the efficiency.

If/when you decide to scale up, you can look at a bigger offset, similar to mine but with a cabinet for more capacity (like this ). or a true bbq "trailer" - I think one of you guys posted the link from CL to that dude who ran his trailer up at Uncle John's cider mill. I can't find the thread. I talked to him at tailgate. Now that's when you really start burning logs, with a rig that size. And since he ran it at the orchard, he had unlimited access to free wood.

One other thing to consider re: wood - it has to be "seasoned". I don't really know what this means for 100% fact but I'm fairly confident it just means it needs to be aged so it dries out adequately. At least a year. Each wood has its own unique flavor but people get carried away with this a bit IMO. "Apple" wood is from an apple tree. It does not taste like apples.

Anyway, that's all I got.

In retrospect (and some people I respect told me this), if I didn't have a need for mobile I would have been way better off not venturing into offset world and just keeping my WSMs. But I'm a stubborn fuck and I like tailgating. The minute MSU stops me from bringing it into our lot, I will sell that fucker and probably take a 60% loss on it.

I was sort of thinking the mobile for the advertising value. Trying to add a BBQ operation inside the store would be much more expensive plus I'm pretty sure would put the insurance through the roof. I kind of had it in my head that the pit sitting in the parking lot smoking all morning/day would serve as good advertisement/lure. I know when I was on the road with my sons and we were in TX if we saw a roadside pit we were pulling over if possible. But then again we may just be oddballs.

I do think your fear of too big too soon is very legitimate. It's something that would have to be balanced against the ad value and what should be the lower cost of running the bigger cooker. How so on that? The one thing that we have around here in abundance is wood and every person can cut 15 face cord of wood for free each year. The smart thing on the BBQ might be to start the bakery/pasty thing then do the BBQ stuff small scale and work up into it. I'm still kicking it around since it's the newest part of the idea.

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Re: Swill Q Thread

Post by WhiteBoyHatcher on 2016-04-03, 22:57

Very good points, LG. That does create an appeal, and I knew wood would not be an issue for you.

I just....in my experience....learning on an offset is difficult. And that's quite a significant investment to make for something he/you would learn on the fly.

I do like your idea....start small on the BBQ scale and work up to it. You could run a WSM (18.5 or 22.5) out back and no one would be any wiser that you weren't cooking on some steel monstrosity. You wouldn't have the curb appeal but you can make some good shit.

Get ramped up, wait 2 years until Hollis fully converts to Mormonism and I'll sell you mine at the Swill discount rate.

Also, another thing to consider is access to meat. Do you have a place where you can regularly source packer briskets, pork butts, spare ribs, etc? I'm sure you've thought this part through.

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Re: Swill Q Thread

Post by LooseGoose on 2016-04-03, 23:13

WhiteBoyHatcher wrote:I just....in my experience....learning on an offset is difficult. And that's quite a significant investment to make for something he/you would learn on the fly.

Yep, I'm scared on this part. Discouragement could become a factor for him, I'm too bullheaded for something like getting discouraged. lol. Adding in the time factor and smaller probably makes much more sense early on. Plus "adding" the BBQ as you go would give off the "growing" vibe for the business which people like to see and support.


WhiteBoyHatcher wrote:Also, another thing to consider is access to meat. Do you have a place where you can regularly source packer briskets, pork butts, spare ribs, etc? I'm sure you've thought this part through.

I need to do some more here. I know I'm probably going to have to drive 90 minutes to 2 hours unless I can find someone that has a route up here and I've not gotten that far yet. There's a place with really good meat just off 75 at the Alger exit (Narskis) but I'm not sure that they would work.

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Re: Swill Q Thread

Post by WhiteBoyHatcher on 2016-04-03, 23:57

Yeah I'm not entirely sure how the markets work in regards to this, but my sense is:

1. If you're gonna sell BBQ, you DEFINITELY want to learn how to cook and sell brisket
2. If you're going to cook brisket, you are going to be able to get much, much, much cheaper brisket by obtaining packers (whole briskets - point + flat - in cryovac) from a mass distributor than you are from a local source.

There have been articles circulating over the past 12 months or so about how the BBQ craze has caused the price of brisket to sky rocket. Brisket is historically a very cheap cut of cow, which is kind of how it became a BBQ thing. Long story.

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Re: Swill Q Thread

Post by Code_Warrior on 2016-04-04, 01:51

LooseGoose wrote:Is there a big flavor difference between the briquettes and wood? I'm throwing some numbers around for my daughter/SiL, thus the reason for the questions.
Charcoal adds an additional flavor profile for sure. I just have an el-cheapo Masterbuilt XL propane smoker that I really like and use quite a bit during the summer. Prior to that I had a small, really el-cheapo offset that I converted to reverse flow. On that one I used lump charcoal and put Hickory chunks on top of the coals. The ribs I made on that thing were fantastic, but it was a bitch to keep the temperature stable. There was a 50 degree difference between the firebox end and the opposite end, so I had to keep turning the ribs to keep them evenly cooked. I had to babysit the thing continuously. In short, the el-cheapo offset smoker sucked ass.

Once I got the propane smoker (cabinet style), I just put Hickory chunks in the wood pan and smoked ribs that way. They were pretty good, but were missing something in the flavor. On one particularly cold day, I was having trouble keeping the temperature up, so I decided to toss a pile of lump charcoal in the wood pan along with the wood figuring it would help get the temperature up. It worked. The ribs came out fantastic and that flavor that was missing was back again. I've put lump charcoal and wood in the pan in ever since.

Anything you burn adds it's own distinct flavor to the meat, but you need to burn cleanly. If your wood burns at too low a temperature, it will form thick white smoke loaded with creosote and it will impart a nasty taste to your food and will make your lips numb. When your wood is burning cleanly, it will produce a thin blue smoke. I never soak my wood in water because the energy goes into boiling off the water and the smoke is always too thick and white and nasty.

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Re: Swill Q Thread

Post by CORNER BLITZ on 2016-04-04, 02:30

Code_Warrior wrote:I never soak my wood in water because the energy goes into boiling off the water and the smoke is always too thick and white and nasty.

Sounds like the plot to a parody porn
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Re: Swill Q Thread

Post by The Pantry on 2016-04-06, 17:58

Weber's new Summit Charcoal Grill/Smoker.





Called a local store today.  They said they won't have one for another week or so and that the base model will be about $1400.  There's another version with a cart (similar to a Performer) that will be priced $400-500 higher  affraid
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Re: Swill Q Thread

Post by The Pantry on 2016-04-09, 18:18

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Re: Swill Q Thread

Post by WhiteBoyHatcher on 2016-04-24, 20:27

I just threw a rack of spares on the WSM. First cook since Christmas I think. I didn't want to deal with the water pan mess (even foiling it seemed like a lot of work) and my vents are not really moving anymore for some reason so I guess we're cooking at 350+. They went on about 5 min ago. I'll check them in 25 for color.

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Re: Swill Q Thread

Post by LooseGoose on 2016-04-24, 20:35

WhiteBoyHatcher wrote:I just threw a rack of spares on the WSM. First cook since Christmas I think. I didn't want to deal with the water pan mess (even foiling it seemed like a lot of work) and my vents are not really moving anymore for some reason so I guess we're cooking at 350+. They went on about 5 min ago. I'll check them in 25 for color.

Cool....send some pics. I've been waiting for you, pantry and others to fire things up for the summer/fall.

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Re: Swill Q Thread

Post by WhiteBoyHatcher on 2016-04-24, 20:41

I need to get serious about the slow carb thing, that usually motivates me to cook more. Been doing good with the workouts now I just need the diet to catch up. Gotta shed the winter weight.

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Re: Swill Q Thread

Post by NigelUno on 2016-04-24, 20:53

I made fish n chips. The oil gets kind of hot.
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Re: Swill Q Thread

Post by Herbie Green on 2016-04-24, 21:25

NigelUno wrote:I made fish n chips. The oil gets kind of hot.

I want to f***ing party with you
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Re: Swill Q Thread

Post by Death Roe on 2016-04-24, 21:28

WhiteBoyHatcher wrote:I need to get serious about the slow carb thing, that usually motivates me to cook more. Been doing good with the workouts now I just need the diet to catch up. Gotta shed the winter weight.

I just started a low-carb diet with daily 3 mile walks and just more exercise overall. Two weeks in and I feel fantastic.

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Re: Swill Q Thread

Post by WhiteBoyHatcher on 2016-04-24, 21:49

Color looking good. I just wrapped them for a bit out of laziness. They're bending right, I think they're done but I'll give them another 30-45 to render some more fat.


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Re: Swill Q Thread

Post by Herbie Green on 2016-04-24, 21:51

They look raw
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Re: Swill Q Thread

Post by The Pantry on 2016-04-25, 19:27

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Re: Swill Q Thread

Post by The Pantry on 2016-04-25, 19:32

WhiteBoyHatcher wrote:Color looking good. I just wrapped them for a bit out of laziness. They're bending right, I think they're done but I'll give them another 30-45 to render some more fat.

Have you ever considered buying a grate brush or some foil to crumple up? ; )
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Re: Swill Q Thread

Post by LooseGoose on 2016-04-25, 19:34

The Pantry wrote:
WhiteBoyHatcher wrote:Color looking good. I just wrapped them for a bit out of laziness. They're bending right, I think they're done but I'll give them another 30-45 to render some more fat.

Have you ever considered buying a grate brush or some foil to crumple up? ; )

That grate looks like a flavor adding device to me.

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Re: Swill Q Thread

Post by The Pantry on 2016-04-25, 19:38

LooseGoose wrote:
The Pantry wrote:Have you ever considered buying a grate brush or some foil to crumple up? ; )

That grate looks like a flavor adding device to me.
Gomer would argue it's a carcinogen adding device
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Re: Swill Q Thread

Post by LooseGoose on 2016-04-25, 19:40

The Pantry wrote:
LooseGoose wrote:

That grate looks like a flavor adding device to me.
Gomer would argue it's a carcinogen adding device

Gomer needs to limit his food commentary to fast food threads. Razz

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Re: Swill Q Thread

Post by LooseGoose on 2016-05-28, 07:18

I know it's not TrueQ but my son in law grilled up some NY Strips last night, those and a little home made potato salad made for a fine meal. I'll be waiting to see the true master works from some of you this weekend.

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Re: Swill Q Thread

Post by WhiteBoyHatcher on 2016-06-15, 20:45

Got some spares on cuz it's almost summer. Why not.

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Re: Swill Q Thread

Post by The Pantry on 2016-06-15, 20:54

St. Louis?
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Re: Swill Q Thread

Post by WhiteBoyHatcher on 2016-06-15, 21:08

For sure. The skirt is junk.

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Re: Swill Q Thread

Post by The Pantry on 2016-06-15, 21:19

Might have asked before. Where's a good place to get beef ribs? Most places I see them they don't have much meat on them.
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Re: Swill Q Thread

Post by WhiteBoyHatcher on 2016-06-15, 22:24

The Pantry wrote:Might have asked before. Where's a good place to get beef ribs? Most places I see them they don't have much meat on them.

I haven't looked in a few years, but after RD stopped selling them, the only place I have found them was Bozek's on Van Dyke near 19 mile. You have to buy them in a pack of 4 racks, and each one is enough to feed 4-5 people so ideally you have a foodsaver. IIRC it cost me about $90-$100 for 4 racks.

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Re: Swill Q Thread

Post by WhiteBoyHatcher on 2016-06-15, 23:01

These things are done and resting. I guess I'll go eat some. I'll post some pics of me eating.

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Re: Swill Q Thread

Post by WhiteBoyHatcher on 2016-06-15, 23:12

Frankly hugely disappointing. Dry. I don't think I over or under cooked them. What the hell. I'll put them in the oven for a bit and I'll find out for sure.

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Re: Swill Q Thread

Post by InTenSity on 2016-06-26, 16:56

First time attempting ribs, ever. Going with st Louis style and a dry rub. Trying to get the heat on the grill right, it's fluctuating between 225 and 310. Pictures shortly.

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Re: Swill Q Thread

Post by InTenSity on 2016-06-26, 17:31


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Re: Swill Q Thread

Post by The Pantry on 2016-06-26, 18:18

Interesting start. Let us know how they turn out.
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Re: Swill Q Thread

Post by InTenSity on 2016-06-26, 20:20

So, I think I got the cooking part down. Meat fell off the bones. A little too much salt. I need to work on the rub. 2 hours on the grill though.

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Re: Swill Q Thread

Post by LooseGoose on 2016-06-26, 20:28

InTenSity wrote:So, I think I got the cooking part down. Meat fell off the bones. A little too much salt. I need to work on the rub. 2 hours on the grill though.

No more pictures? Dammit, we require pictures.

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Re: Swill Q Thread

Post by InTenSity on 2016-06-26, 20:47


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Re: Swill Q Thread

Post by I.B. Fine on 2016-06-26, 20:54

Hard to tell what I'm seeing, maybe your image file size is too small, have anything bigger?

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Re: Swill Q Thread

Post by InTenSity on 2016-06-26, 21:45

Holy shit lol. I just posted the pics from mobile. I had no idea they were that large.


Last edited by InTenSity on 2016-06-26, 21:53; edited 1 time in total

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Re: Swill Q Thread

Post by kingstonlake on 2016-06-26, 21:50

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Re: Swill Q Thread

Post by Nordic on 2016-06-26, 22:37

I.B. Fine wrote:Hard to tell what I'm seeing, maybe your image file size is too small, have anything bigger?

Can't read your post because your avatar is gifuckinggantic

Anyway. I don't have much to add to this thread other than I highly recommend Bad Brad's BBQ. One just opened by Great Lakes Crossing and it lives up to the hype. The beef brisket is redic good.
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Re: Swill Q Thread

Post by LooseGoose on 2016-06-27, 06:37

Nordic wrote:
I.B. Fine wrote:Hard to tell what I'm seeing, maybe your image file size is too small, have anything bigger?

Can't read your post because your avatar is gifuckinggantic

Anyway. I don't have much to add to this thread other than I highly recommend Bad Brad's BBQ. One just opened by Great Lakes Crossing and it lives up to the hype. The beef brisket is redic good.

Now that we've lost WBH that may be our only option for the Swill gathering.

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