Podge
is Blowin Smoke!
I had door seal issues, that caused it to get hot, but got those fixed.
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Backwoods help needed
- Thread starter Pappy Q
- Start date
I had door seal issues, that caused it to get hot, but got those fixed.
Podge
is Blowin Smoke!
Back to the Lump/briq question... if you have a BWS that is properly sealed, even if one fuel burns hotter than the other, therefore your BTU per pound of fuel may be different, but 225 is 225, and the guru will control that. The only difference you should see then, is the amount of fuel used per hour.
Untraceable
Babbling Farker
real blowhards claim that not only can they taste kingsford in a entry, but if it was also cooked on a backwoods too. lol
Kit R
Full Fledged Farker
Exactly. Perfectly stated. That's why I said that I didn't want to make this a briquettes vs. lump issue. If someone asks what I do I'll tell them (usually). It may or may not work for them. In fact, I've wasted more time than I care to admit taking something someone else does and trying to force it into my program, only to later realize it doesn't work for me.
Kit R
Full Fledged Farker
Whatever you use, you just have to be mindful of the BWS efficiency and heat retention. Once it gets hot it's awfully hard to cool it down. With my 22" WSM I can cool it down easily. One of the reasons why I brought it back on the comp trail. That's a plus and a minus, of ocurse. But for me it's nice to have the two options.
John Bowen
is One Chatty Farker
I have a Party with a guru. I use two bricks to make a snake of lump and use two paraffin cubes to start it. I leave all vents open until it gets to 200 then I shut the vents down and let the guru walk the temp up to 230. Also I began to use smaller wood chunks for smoke – the bigger ones would push the fire up faster.
When I first bought the Party I did not get the heat diffuser and had the worst time stabilizing my heat temps. Once I started using the diffuser and the snake method my temps stay at 230 for at least 8 hours.
When I first bought the Party I did not get the heat diffuser and had the worst time stabilizing my heat temps. Once I started using the diffuser and the snake method my temps stay at 230 for at least 8 hours.
John Bowen
is One Chatty Farker
@ KitR - I use the 20lb bags of the Chef Select - I pay $6.00 a bag that is marked "Not for Resale". I love the stuff in my big smoker and grill!
Mad About Que
Knows what a fatty is.
where are you buying this stuff? around here (Charlotte) I can only seems to find various lump, but nothing other than grocery store brands bricks.
I think this might have ended up the charcoal debate b/c of my attempt at a joke. sorry for the left turn.. hahaha.
but sense we are on the subject, I did get better temps with, gulp, kingsford. just tasted not so great. and the ash is just stupid. tried the RO lump and it's cheap at RD. so I use that. would love it if I could find a source of briquettes around here.
Q-Dat
Babbling Farker
Anybody care to share where they are getting the Chef's Select? I never see it anywhere including restaurant depot.
John Bowen
is One Chatty Farker
I buy Chef Select at Charcoal Warehouse in Memphis TN - great place and great people. You can buy it by the bag, the pallet or the truck load. They also have lump and wood chunks. I try and make a run up there once a month and stop at Resturant Depot as well. On the way home I stop at the Memphis BBQ Co.
I suggest everyone go by there and help keep them in business - I don't want to lose this source.
I suggest everyone go by there and help keep them in business - I don't want to lose this source.
Pappy Q
is Blowin Smoke!
Yes, it's new. With Podge's help, I think we figured it out. I'm still using my Jambo for a while until I get more practice with it.
Pappy Q
is Blowin Smoke!
Where do you all buy this at?
John Bowen
is One Chatty Farker
see post # 51
sdbbq1234
is Blowin Smoke!
I get RO Chefs Blend from the Meadow Creek store in Pennsylvania. Whenever we group there, I stock up.
Might try a Meadow Creek dealer if you have one around. Also, try Do It Best hardware store.
http://www.doitbest.com/Charcoal+and+Lighting+Items-Royal+Oak-model-10426-doitbest-sku-838136.dib
wallace
Might try a Meadow Creek dealer if you have one around. Also, try Do It Best hardware store.
http://www.doitbest.com/Charcoal+and+Lighting+Items-Royal+Oak-model-10426-doitbest-sku-838136.dib
wallace
Balls Casten
is Blowin Smoke!
I have not seen anyone mention sealing up the backside damper.
We're still working on this but it has seemed to work well with the aid of a stoker.
We're still working on this but it has seemed to work well with the aid of a stoker.
sdbbq1234
is Blowin Smoke!
Hhmmmm. Interesting, but I think I would not want that sealed as I do open it sometimes to get the fire gong faster than normal, or to let the existing fuel burn out.
wallace
Q-Dat
Babbling Farker
Backside damper? I have a Fatboy. What am I missing?
Balls Casten
is Blowin Smoke!
The party has a damper on both sides of the fire box. When we sealed that off it helped damper the fire and keep temps under control.
Q-Dat
Babbling Farker
Oh ok the Fatboy has both as well. When I read backside I actually pictured the backside of the cooker.
