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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-23-2013, 08:33 AM   #16
captndan
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I think they are saying bury the chunks before you light the fire.
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Unread 01-23-2013, 08:54 AM   #17
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If you have a moving blanket, lay that over the cooking chamber; it will help hold the heat. I have a Black Diamond and use it when it is really cold and windy. It really does help.

Also, not sure what you are using to watch the temps inside, but a Maverick is helpful. The temp gauge on mine is really not useful.

Just my 2 cents.

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Unread 01-23-2013, 08:58 AM   #18
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Best advice anyone gave me about cooking on an offset...DITCH THE FARKING CHARCOAL BASKET!!!

Build a real fire on the charcoal grate in the firebox. Light a chimney of charcoal and lay it down as a base layer then add 2 or 3 small splits of your wood of choice. If you don't have splits. Add 2 chimneys of charcoal and then place wood chunks on top. Works like a bad habit.
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Unread 01-23-2013, 09:02 AM   #19
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I've tried it both ways. It's a waste of time to soak.
Use chunks or wood splits for your smoke.
In my Offset, I use a combo of RO Lump and wood splits for my smoking.
I use a good bit of wood. Cheaper than charcoal too.
I'm partial to Oak, Hickory and Pecan. Lots of each near my house.

In my UDS or WSM I use chunks or small splits buried in the Lump.

If you have to use chips, invest in a Cast Iron smoker box.
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Unread 01-23-2013, 09:05 AM   #20
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No!!
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Unread 01-23-2013, 09:09 AM   #21
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Chips, No! Chunks, Yes! Soak, No!
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Unread 01-23-2013, 09:09 AM   #22
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I am not sure about the rest of the country but here in Mississippi I find that burning wet wood stinks. If it stinks I don’t want it in my smoker.
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Unread 01-23-2013, 09:35 AM   #23
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Why keep you wood chunks out of the rain if you are going to put them in a bucket of water before you use them.
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Unread 01-23-2013, 09:40 AM   #24
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Quote:
Originally Posted by PaPaQ View Post
Why keep you wood chunks out of the rain if you are going to put them in a bucket of water before you use them.
Because wood left wet will grow things that likely won't contribute to flavor.

I use chips only if I have them. By choice I use chunks for both grilling and smoking. Both chunks and chips will light when dropped on hot coals but closing up the cooker starves them of oxygen and puts the flame out, resulting in smoke. I see no benefit to soaking the wood.
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Unread 01-23-2013, 10:54 AM   #25
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Quote:
Originally Posted by flyingbassman5 View Post
Best advice anyone gave me about cooking on an offset...DITCH THE FARKING CHARCOAL BASKET!!!

Build a real fire on the charcoal grate in the firebox. Light a chimney of charcoal and lay it down as a base layer then add 2 or 3 small splits of your wood of choice. If you don't have splits. Add 2 chimneys of charcoal and then place wood chunks on top. Works like a bad habit.
Thanks for the tip. I have been fighting temp problems in my SFB unit, and I did make a charcoal basket, as others said it was the way to go. Well, gonna pull it the next smoke and see what gives just using the SFB grate and light the fire as suggested above....
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Unread 01-23-2013, 11:23 AM   #26
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No point.

http://amazingribs.com/tips_and_tech...king_wood.html
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