FAQ & Other Useful Information
All tools are designed and built in the USA using grade 304 stainless steel
thirdeyeQ BBQ Tools ~ Designed by thirdeye
Tell me more about your tools - All my tools are fabricated by hand and there several steps in this process. One of the primary steps would be the welded connections on the lifting tools. I use the TIG (Tungsten Inert Gas) welding method and unlike "spot welding" or "cross wire welding" the TIG process produces a high quality and very strong weld. This is time consuming, but like any good tool, mine are built to last. I like to work with stainless steel and I use Grade 304 stainless. Both grate lifters are made with 1/4 inch diameter round stock, and the Wiggle Rods are 5/32 inch diameter round stock. The finish on the lifting tools can be described as "shop finish", which means they are cleaned and polished by hand only. You may notice a slight discoloration in the weld area. This is caused by the heat of welding and is normal. Wiggle Rods and B-N-B Stickers feature an electro-polished finish.
Please explain a Wiggle Rod and the options - A Wiggle Rod is an ash tool that improves airflow in your fire-bowl or charcoal basket, which in turn allows your coals to breathe easier, burn more evenly, and often burn longer. The most popular style is the T-Handle Wiggle Rod. They have a "L" on one end and my version has a "T" handle on the other. On a kamado style smoker/grill, the "L" goes into the lower vent and reaches up through a few of the holes the charcoal grate, or up through the bottom of the charcoal basket on drum cookers to stimulate air flow, and dislodge ash. Once in place, a gentle back and forth wiggle can create some positive air flow and wake up your fire. The overall length and the "L" length are custom sized to your specific cooker. I'll need to know what you're cooking on so I can get the perfect fit for you. T-Handle wiggle rods come in 7 standard sizes, to fit everything from mini ceramic kamado cookers all the way to a 25" model for vertical drum cookers. I can also make a Hybrid T-Handle Wiggle Rodfor use on more than one cooker by changing the "L" lengths and/or the "overall length". A good example of a Hybrid Wiggle Rod is one that can be used on both a Medium Big Green Egg and a Large Big Green Egg. TheMini Wiggle Rods are also useful when used from above as a fire poker to arrange charcoal without removing the grate. The Double-L Wiggle Rods are 14-1/2" in length and have an "L" on each end, but the "L's" are custom cut to different lengths for different cookers. Perfect if you have a pair of cookers in your backyard. Possible combinations would be a Small Big Green Egg and a Large Big Green Egg. Or a Mini Big Green Egg and a Large Big Green Egg. Double-L wiggle rods are NOT long enough to work with an XL Big Green Egg or an XL Primo. Here is how they work: You just hold one of the L's in your hand in a pistol grip fashion while wiggling the lump with the other L. Some folks with only one cooker purchase the Double-L with a 1-1/2" L on one end so they can position wood chips or dig around in the lump from above. They use the other end to wiggle the lump from below. Wiggle Rod Instructions With any style of wiggle rod it's best to experiment with a partial load of fresh un-lit charcoal. Fill your cooker about 1/3 full, then insert the Wiggle Rod, grip the "T" handle or the "L" bend in your fist, then pay close attention to the effect that wiggling has on the charcoal. It does not take much motion to do the job. In actual use, you can wiggle in several spots. I generally wiggle my charcoal about 10 minutes after lighting, then maybe once more after several hours into a long cook. I always give the coals a wiggle if my pit temperature drops unexpectedly, or before napping during an overnight cook.
How do I use a Brisket-N-Butt Sticker, and is it better than using a thermometer? - Ideally, you want to monitor both internal temperature and tenderness of large cuts of meat that cook for long periods of time before they become tender, examples would be roasts like pork shoulders, briskets or beef clod. Internal temperature alone will get you in the ballpark, but not always guarantee tenderness... and that is where probing with a BNB Sticker comes in. By judging resistance to the probe in both directions.... sliding in and pulling back out you can "feel" how tender the roast is. At first it might feel tender sliding in, but might not slide out easily. When it feels tender sliding in and back out you are getting close. Wait until your internal temperature is around 185° and do your first probe. Take a mental note of the tenderness. Make another reading when your internal temperature is around 190° or so. Compare the tenderness to your first probing. If you don't like the feel, check it again at 195°. For briskets I probe the flat only, the point usually takes care of itself and I probe from the top not from the side or end. On shoulders I probe in a couple of spots and around to bone. A lot of my briskets and butts will probe tender between 195° and 205°.