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-   -   I give up (http://www.bbq-brethren.com/forum/showthread.php?t=47944)

ramrod25 08-21-2008 10:08 AM

I give up
 
OK - I am so new at this that my total "Q" cooked so far is one set of ribs.

I've been working on getting my el cheapo Brinkman Smoke N Pit all sealed up and learning how to make it work with my BBQ Guru.

Except for too spicy (for me) a rub, my first set of ribs came out really well.

I've learned that Kingsford charcoal makes so much ash that there is no way I could make a 12 hour smoke on a brisket - so I bought some Cowboy Lump this weekend at Lowes, and am looking forward to trying it.

Here is my problem. For the life of me I can't figure out what "PRON" stands for??? I even googled it and didn't come up with anything - so help out a new guy to the world of Q and tell me what it means.

Thanks
Rodney

Sledneck 08-21-2008 10:09 AM

reverse the r & o

BIGWILLY 08-21-2008 10:15 AM

trying to stay a step ahead of the spammers http://www.bbq-brethren.com/forum/sh...ad.php?t=35132

Papa Hogg 08-21-2008 10:20 AM

Also a bit of advice...don't use Cowboy Lump, there is definitely better lump out there, Royal Oak is Good. Here is a great site that reviews the different lumps out there. http://www.nakedwhiz.com/lumpindexpage.htm?bag

Yakfishingfool 08-21-2008 10:23 AM

The kingsford ashing up is a problem, but one overcome with a little forethought. I usually "tap" my ash after awhile to remove it from the still smoldering briquettes. IN my Klose I shake the charcoal try or in the spicewine, bounce the coal tray a couple of times. Of course if your ash is on the bottom of the pit there is nowhere for it to go, so build your pile off the bottom so when you shake you have some place for the ash to deposit. Scott

BIGWILLY 08-21-2008 10:27 AM

bump......

billm 08-21-2008 10:27 AM

Quote:

Originally Posted by ramrod25 (Post 717344)
OK - I am so new at this that my total "Q" cooked so far is one set of ribs.

I've been working on getting my el cheapo Brinkman Smoke N Pit all sealed up and learning how to make it work with my BBQ Guru.

Except for too spicy (for me) a rub, my first set of ribs came out really well.

I've learned that Kingsford charcoal makes so much ash that there is no way I could make a 12 hour smoke on a brisket - so I bought some Cowboy Lump this weekend at Lowes, and am looking forward to trying it.

Here is my problem. For the life of me I can't figure out what "PRON" stands for??? I even googled it and didn't come up with anything - so help out a new guy to the world of Q and tell me what it means.

Thanks
Rodney

i have an NBBD which is similar to your offset..ash is an issue so you have to clean some of it out every couple hours ..try raising your charcoal grate a bit ..if you turn 90 degrees it will be smaller in width but will be a bit higher
IMO opinion that Cowboy stuff sucks but form your own opinion on it..lump will give you less ash to clean out but will burn down quicker so either way you will be babysitting that thing..a 12 hr burn on cheapo offset is not goign to happen without you doing some type of tending

garyk1398 08-21-2008 10:31 AM

Rodney, pron is a beautiful thing, don't fight it! Give in, it's easier that way!

JD McGee 08-21-2008 10:32 AM

What BigWilly said...

Pron, P*rn = FoodPorn(Food Photos. We don't want the "P" word appearing to many times so corporate scanners, google indexers, etc don't mislabel our site as a P*orn" ).

kitch 08-21-2008 11:15 AM

try kingsford with the mesquite pre-added into it.

I've also put a slightly higher rack in the offset box to have more room for the ash to drop. (you can do this by slightly bending the one you have and flipping it over).

Smoker'sLoungeBBQ 08-21-2008 11:25 AM

I personally swear by Royal Oak Natural Lump Hardwood. I've tried others but find it to be superior.

ramrod25 08-21-2008 11:56 AM

Thanks everyone - ok - everybody gets a good laugh this morning on me:biggrin:

that's just the way it goes sometimes.

Ya - I know I'm going to have to tend the firebox on a long cook. I'm trying to make the Brinkman more efficient, but there is only so much I'm going to do to it before I build a new one. Bought this one to learn on.

I just got a food grade 55 gal drum this morning, so I'm going to add a UDS to the collection. This is getting addicting - I'm going to have to watch it.

Once I get the UDS going, I am probably going to move the firebox from the side of the Brinkman and put it directly under the smoking chamber.
I'm doing this because - I am an inveterant tinkerer - I just can't leave stuff alone - my wife says I have to rebuild everything three times before I'm happy with it. But hey - that's part of the fun of doing this. It'll also shorten then length of the Brinkman, and I want to be able to take it on my pontoon boat for grilling steaks, or smoking ribs etc.

I did put a new grate in the firebox - raised it up higher in the firebox. Next cook is Sunday afternoon - got to make some more ribs. :-D

Regards
Rodney

ComputerMike 08-21-2008 12:38 PM

Quote:

Thanks everyone - ok - everybody gets a good laugh this morning on me:biggrin:

You don't knowuntil you ask.

Welcome. :)

jiarby 08-21-2008 02:06 PM

Those SNP's are way too leaky to get a 12hr cook from a load. Easy Peasy in the UDS.
Ya gotta have control over the airflow to regulate the consumption of fuel. With air leaking into the firebox through all the door gaps you have little control over the temp except for how much charcoal you put in.

You can IMPROVE your situation... use a "maze" style charcoal box, seal the airgaps (maybe temporary foil tape, magnetic sheeting, adding flanges to the doors to seal better), insulation, lower the exhaust to the grate level, add a heat deflector above the firebox hole (reduce the hot spot), add tuning plates (evens out the temp across the cooking chamber)

OR....

Build up that UDS and sell the SNP on CL. (probably cheaper too !)

blues_n_cues 08-21-2008 02:16 PM

i have 2 snps and use chunks & sticks- 12 hr smokes easy. get ya a lil' metal bucket & small shovel & periodically clean out some ash.i'm assuming your's has the door on the end for that purpose.good smoking.


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