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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 03-31-2013, 07:41 AM   #16
CharredApron
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Quote:
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Its burning real hot with fire now, what do I do???? Let it burn?
Add some more paper and gas. And have a April Fools show!
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Old 03-31-2013, 10:39 AM   #17
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Which way did they go!?!
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Old 03-31-2013, 11:37 AM   #18
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If you have filled the chimney with charcoal, you have a problem, but, it is manageable. Put the coals in your cooker, it will spike in temps a little. Shut down the intake completely for 10 minutes the crack it open. Temps will be in the 300f range, put meat on. Since you started hot, and have used charcoal for fuel, you'll end up with about 5 hours of cooking time for a normal load.
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Old 03-31-2013, 11:48 AM   #19
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When my mom decides to take a look shes gonna be on fire

Is it just me? Am I losing my mind? Do any of Fatalis responses address anything that anyone has asked? Do they make any sense? I picked a bad day to stop sniffing glue...
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Old 03-31-2013, 11:52 AM   #20
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It is not a stellar thread for continuity and communication.
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Old 03-31-2013, 12:27 PM   #21
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Quote:
Originally Posted by Fatalis View Post
Well, if its gonna be toast will it last a 10 hour smoke on top of already used charcoal?
One word: Air delivery.

In the chimney, the heat draws in plenty of air that fans the flames. The chimney concentrates that air around the lit coals. In the smoker you control the air flow to keep it from burning too fast.
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Old 03-31-2013, 12:47 PM   #22
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If I'm cooking a butt for 10 hours, I don't use a chimney-I fill my charcoal pan with lump charcoal, then light a small amount of it in the middle, set the vents to my desired temp, and it will continue to burn slowly all day.
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Old 03-31-2013, 12:58 PM   #23
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When the fark did we get to Albuquerque?
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Old 03-31-2013, 01:15 PM   #24
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When the fark did we get to Albuquerque?
This thread took a wrong turn way back around Buffalo somewhere..... I've been confused since the beginning of this trip????
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Old 03-31-2013, 01:18 PM   #25
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Wtf?
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Old 03-31-2013, 01:35 PM   #26
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Old 03-31-2013, 03:02 PM   #27
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so's I'm guessing the fire's out by now.......

did your maw come out and look at it for you?
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Old 03-31-2013, 03:45 PM   #28
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Fatalis, once you get done with the cook, let us know how it went.

Also, going forward, if we know what you're cooking on, what you're cooking etc...in the first post, we can be of more help, more quickly.

Generally, I do not like to use a load of old charcoal alone for a cook, they often look fine, but, have heated through in such a way, that they simply seem to burn out faster. Also, as was mentioned above, you will be better off with almost all of the charcoal in your cookers fire area, and just a few (10-12) briquettes lit fully. That gives you a more controlled fire. In my kettle, I know that 12 briquettes will give me a reliable 250F to 275F of heat. So I never need more than 12 lit, and a few pounds of fresh charcoal to back that up. I like to mix old charcoal briquettes into the new ones, that lets me be cheap, yet also, get a predictable burn.
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Old 03-31-2013, 04:05 PM   #29
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If this is about a charcoal chimney, somebody needs to switch to decaf.

Charcoal in a charcoal chimney burns very hot for a while. Don't freak out.

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Old 03-31-2013, 04:51 PM   #30
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I like to dip my french fries in ketchup.
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