Starting a Fire on Medium Sized Pits Under 8000 Lbs

barbefunkoramaque · 07-22-2010, 08:10 PM

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....

nice job Donnie

jestridge · 07-22-2010, 09:02 PM

I use a gas burner!!!

barbefunkoramaque · 07-22-2010, 09:10 PM

Quote:

Originally Posted by jestridge

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.

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

Hey Donnie I watched your Rib video also. You need a broadcast spreader for your Dalmation dust.

barbefunkoramaque · 07-23-2010, 08:37 AM

Quote:

Originally Posted by Alan in Ga

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

barbefunkoramaque · 07-23-2010, 11:25 AM

Quote:

Originally Posted by JamesTX

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

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.

07-22-2010, 08:10 PM	#1
barbefunkoramaque Babbling Farker Join Date: 11-11-07 Location: Gone	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 __________________ Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent

07-22-2010, 08:22 PM	#2
MilitantSquatter Moderator Join Date: 09-17-05 Location: Mooresville, NC	Gently Lay Out Butcher Paper.... Vehemently Wad It up.... nice job Donnie __________________ XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles

07-22-2010, 09:24 PM	#5
Papa Payne is one Smokin' Farker Join Date: 08-23-09 Location: Taylorsville, NC	Nice vid... if i every need to fire a huge smoker, i know where to look for instructions... Papa __________________ [COLOR=white]Chargriller Offset[/COLOR]

07-22-2010, 09:25 PM	#6
Alan in Ga is One Chatty Farker Join Date: 12-19-09 Location: Macon,Ga	I pick up my pit tomorrow and it has gas assist in the fire box also do the same rules apply Donnie __________________ NB Black Diamond, 57 Smokehouse BBQ Team [URL="http://www.57smokehouse.blogspot.com/"]www.57smokehouse.blogspot.com/[/URL] Certified GBA Judge/Competetior [SIZE=3]Golden Goose Egg(4 Times Certified)[/SIZE] [SIZE=3]Stumps 223 ,2 UDS,NB Hondo[/SIZE]

07-23-2010, 02:53 AM	#7
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca.	Hey Donnie I watched your Rib video also. You need a broadcast spreader for your Dalmation dust. __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

07-22-2010, 09:02 PM	#3
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky	I use a gas burner!!!

07-23-2010, 05:07 AM	#8
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	The last few seconds are scary... __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

07-23-2010, 08:47 AM	#11
JamesTX is one Smokin' Farker Join Date: 10-21-07 Location: Austin, TX	So, from the time you first lit the paper to the pit being ready to put meat on, how much time passed?

07-23-2010, 09:35 AM	#12
Smokey Al Gold is Blowin Smoke! Join Date: 08-13-08 Location: San Antonio TX	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 __________________ 22.5 OTG, 18.5 SJP (modded), 14.5 SJS, Weber Q 100, TX Longhorn Camper grill TL 21 [URL="http://www.elcapoteranch.com"]www.elcapoteranch.com[/URL] [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL] Club Member (2) Creator of: "The Great Chicken Sammich Debacle of 2010"

07-23-2010, 11:51 AM	#14
jonboy is One Chatty Farker Join Date: 01-14-07 Location: Mount Washington, Kentucky	Thanks for the tips. I am going to try this method out the next time on my offset. jon

07-23-2010, 01:46 PM	#15
MemphisQ On the road to being a farker Join Date: 07-09-09 Location: Nixa, MO	Great Job! What a Freakin' Pit! I could feed the entire town with that one.

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