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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 01-29-2013, 11:38 AM   #16
OrleansAg
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Thanks guys, this has been a helpful thread for me to keep tweaking my fire technique. Appreciate it.
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Unread 01-29-2013, 01:24 PM   #17
landarc
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Lump charcoal does burn cleaner, once it is lit. But, if you put cold lump into a fire, it will also throw bad smoke initially. The key, as already stated, fire management for a consistent fire and preheating the coals. When I am doing a cook in my kettle, I preheat the charcoal in my chimney, I just light up a chimney filled with what I think I will need, fire off a few briquettes with a torch or paper and let it heat up and offgas. Works fine.
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Unread 01-29-2013, 03:21 PM   #18
Ole Man Dan
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It's easy to have a chimney of Lump to start before you need to add.

I heat my splits for my Offset before I toss them on the fire too. They catch fire easier, and give less bad smoke.
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Unread 01-29-2013, 04:25 PM   #19
Midnight Smoke
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Here is my best help...





Ready



Now if you are cooking a greasy meat like Chicken, White Smoke will be okay as it is the Grease burning off.
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Unread 01-30-2013, 02:05 PM   #20
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^^^^Nice ^^^^demo^^^^
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