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April 20th, 2018, 3:52 pm
#1
* Abilene ** Abilene *
  • Joined: February 2nd, 2018, 10:54 am
  • Posts: 2

Hey all.. I"m super happy after 3 long months I finally have my Kingman.. I got it seasoned up and did my first cook this past weekend. I didn't start slow.. I did 3 rack of ribs -2 big rack of beer ribs and a 9lb butt. I will say some of the better Q I have ever done - everything was nice and tender and tasted amazing. Few question for the group - this is my first offset - I have cooked for years on a BGE - but I grew up burning fires in wood stoves so def comfortable working with a fire and I get the concept of drafting and more air produces cleaner burn etc..

So I have a 1/2 cord of oak and hickory - burned great.. I was playing with different fire sizes and door openings to keep my temp right around 250. with the head management plates i could keep pretty consistent temps - so my question - the gauge right next to the fire box low right where the fire comes out of the firebox - reads one temp.. I know the heat plates forces the heat / smoke along and it rises in the holes.. The temp on the stack gauge was right around 250 as well.. though I put my own probe on the lower rack on the far left hand size.. I was surprise that temp gauge was way hotter than the both the other gauges.. by my own reckoning I would of thought is should be consistent maybe a little lower than the right most gauge? Is the higher temp on the left hand side lower rack to be expected? It was a good 20 - 30 degree higher - which means my cooking temp for the area on the left was 280 ish.. When you cook do you base the temps on the gauge plus - so in order to cook at 250 I should keep the gauges at 225 on the right side? Also before I installed my gauges I put them into some boiling water to see how close.. my insta read read 212 on the nose but the gauges were just a smidge over 200 - is this to be expected and I just add 11 degrees?

Thanks for humoring me on these questions.. lots to learn - and I love my Kingman.. its a beast!

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