The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Q-talk (http://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   Starting a Fire on Medium Sized Pits Under 8000 Lbs (http://www.bbq-brethren.com/forum/showthread.php?t=89034)

barbefunkoramaque 07-22-2010 08:10 PM

Starting a Fire on Medium Sized Pits Under 8000 Lbs
 
I did a little shorty for training of My team for how to start a fire in the Brazos. At Times the last part, don't put chit on the smoker until the smoker is at least 300 is a must for high volume cookers.

Here it is.

http://www.youtube.com/user/Popdaddy.../1/0bBGG59l9XU

Enjoy

Pitmaster Donnie "T"
Funkmasta South

MilitantSquatter 07-22-2010 08:22 PM

Gently Lay Out Butcher Paper.... Vehemently Wad It up.... :heh:


nice job Donnie :thumb:

jestridge 07-22-2010 09:02 PM

I use a gas burner!!!

barbefunkoramaque 07-22-2010 09:10 PM

Quote:

Originally Posted by jestridge (Post 1345499)
I use a gas burner!!!

Yes... but I like women so Gas is not necessary. I also don't need viagra.

http://www.youtube.com/user/Popdaddy.../5/NgkqsVxG4-Q

Papa Payne 07-22-2010 09:24 PM

Nice vid... if i every need to fire a huge smoker, i know where to look for instructions...

Papa

Alan in Ga 07-22-2010 09:25 PM

I pick up my pit tomorrow and it has gas assist in the fire box also do the same rules apply Donnie

Norcoredneck 07-23-2010 02:53 AM

Hey Donnie I watched your Rib video also. You need a broadcast spreader for your Dalmation dust.
http://www.thegreenreaper.co.uk/asps.../big/484-1.jpg

Phubar 07-23-2010 05:07 AM

The last few seconds are scary...

barbefunkoramaque 07-23-2010 08:33 AM

On the briskets we literally dump them in the salt and pepper blend - if we want to reduce the salt (which is really not neccessary - we rub a little after dumping)

For the Ribs - I am so doing this man. LOL. We often dress our stuff on tables at an event then hose down once they are on the pit. I can see this working well - Right on the table. LOL -

Quote:

Originally Posted by Norcoredneck (Post 1345709)
Hey Donnie I watched your Rib video also. You need a broadcast spreader for your Dalmation dust.
http://www.thegreenreaper.co.uk/asps.../big/484-1.jpg


barbefunkoramaque 07-23-2010 08:37 AM

Quote:

Originally Posted by Alan in Ga (Post 1345514)
I pick up my pit tomorrow and it has gas assist in the fire box also do the same rules apply Donnie

Well as you all know my Meat Mama 300 has a gas assist but that long firebox.... I often use it to start the pit of course... I usually place a bag of charcoal against the starter and lay more in a two inch bed across the rest of the grate so it burns along as I go. Then I pile wood on top of the coal pile and keep slanting wood as I go away from the gas assist.

The Brazos does not have a gas assist and it has a quite ****ty (not original) firebox. But the oil and paper candle is a great and quick way to start the pit. It really is set and forget.

JamesTX 07-23-2010 08:47 AM

So, from the time you first lit the paper to the pit being ready to put meat on, how much time passed?

Smokey Al Gold 07-23-2010 09:35 AM

Awesome Donnie. Though I do not have a big pit like that I always wondered how guys get them going. Nice vids and always helpful. I was spreading weed and feed on my lawn the other day and I can totally see your rub working perfectly in one of those spreaders :-D

barbefunkoramaque 07-23-2010 11:25 AM

Quote:

Originally Posted by JamesTX (Post 1345832)
So, from the time you first lit the paper to the pit being ready to put meat on, how much time passed?


Time Stops when you run those things. I refuse to answer for the same reason someone years ago gave out IT temp for Done Brisket. It soon spreads like wildfire and then everyone thinks that that time unit is applicable in all situations.

I did give several clues as to what to look for.

Start with everything open

When paper has burned out and you have a rolling log fire that is over the lip you can gradually close the fire door (which in some smokers increases air speed blowing in the box.

Keep adding wood to catch fire and close all doors except the one or two by your stacks.

Then when you get the pit to 200-250 close the remaining door and the fire door.

Wash and oil rub (with water and oil mix) your pit.

When the pit is at 300 and pretty clean smoke you are ready. This comment is less about the meat and creosote and more about the integrity of your fire... does it have enough coals and fuel?

A lot of this is also dependent upon your fuel condition in the box.

jonboy 07-23-2010 11:51 AM

:clap2::thumb:Thanks for the tips.
I am going to try this method out the next time on my offset.
jon

MemphisQ 07-23-2010 01:46 PM

Great Job! What a Freakin' Pit!

I could feed the entire town with that one.


All times are GMT -5. The time now is 09:32 AM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.