The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 08-19-2013, 02:31 PM   #16
letdasmokeroll
Full Fledged Farker

 
letdasmokeroll's Avatar
 
Join Date: 06-03-13
Location: Maiden NC
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by DownHomeQue View Post
Charcoal in my case is just a means to get the wood burning.. I use a lot less propane by lighting the charcoals.. then placing the wood on top of them.. than i would if i were just trying to get the wood going... Charcoal takes about a minute of Weedburning to get lit.. straight logs the size i use would take almost 3 or 4 to get burning good..
and if i might add it gives you a great bed of coals to keep heat and light the next split....when stick burning i have found this is important lol if you dont have it you struggle all day to keep a good fire
letdasmokeroll is offline   Reply With Quote


Thanks from:--->
Unread 08-19-2013, 02:37 PM   #17
dwfisk
is Blowin Smoke!

 
dwfisk's Avatar
 
Join Date: 08-01-12
Location: Fairfield, FL
Downloads: 1
Uploads: 0
Default

DHQ's tips are right on.
I'll offer another observation, for what it is worth. We all know every pit is different and part of my learning curve was finally understanding where my pit WANTS to run. When I run a fire with 2 splits, the exhaust wide open and intakes open enough to get clear blue smoke, my pit WANTS to run at 275*. I can adjust it to 250* or 300* by closing or opening the air intakes. If I want to cook hotter, I just move to a 3 split fire and give it more intake air; I can easily move the pit temps to 325* or 350*.
And a final observation: +/- 25* is not going to end the world. When, for example I want a target temp of 325*, I've finally gotten comfortable with anything in a 300*-350* zone and really don't mess with the pit as long as I'm in the zone. When I get to the lower end I just know its time to add a split or two.
Just my $0.02.
Quote:
Originally Posted by Smokinwright View Post
My biggest problems with my stick burners are, once I get them to temp, is to get them to stabilize. I've owned 3 different type of stick burners, and all do the same, either a little too warm, or a little too cool.
Quote:
Originally Posted by DownHomeQue View Post
Are you using the same size splits? Exhaust wide open? intakes open the whole time? keep in mind that with stickburners changes tend to take more time to see the full effect. Key is using similiar sized splits.. maybe adding a handful of charcoal with those splits.. to help stabilize the pit.. another trick to keep handy is to try and keep really thin splits for when your temp drops.. throw these on the fire and the help bring it back up in no time! Hope this helps!
__________________
I'm Dave
Weber 26.75 OTG w/CI grates & SJ/WSM Mini
Home built 24"x72" reverse flow stick burner trailer with 18"x44" grill w/CI grates and upright SS gas oven/smoker.
Home built 48" fire pit with a 30"x30" Santa Maria style ranch grill.
Home built lump charcoal retort, iGrill & a bunch of other cooking toys.
dwfisk is offline   Reply With Quote


Thanks from: --->
Unread 08-19-2013, 02:54 PM   #18
ironmanerik
Full Fledged Farker

 
ironmanerik's Avatar
 
Join Date: 01-19-13
Location: melbourne fl, adirondack native
Downloads: 0
Uploads: 0
Default

I take one split and chop it into a few pencil thick pieces, pull off a handful of matchstick size pieces, and whatever else I end up with. A piece of newspaper about the size of sheet of notebook paper and a match no charcoal or weed burner, in about ten minutes its ready for 1/2 sized splits, an hour or less and the meat is on.
__________________
Lang 48 patio, cheap charbroil charcoal grill, weber chimney, thermoworks rt600c, mav et-732

smoke shack in progress
ironmanerik is offline   Reply With Quote


Thanks from:--->
Unread 08-19-2013, 03:16 PM   #19
DownHomeQue
is One Chatty Farker

 
DownHomeQue's Avatar
 
Join Date: 10-11-12
Location: Jonesboro. AR
Downloads: 0
Uploads: 0
Default

More than one way of achieving this Small hot fire.. i have done that way also.. I have used just kindling and a regular lighter... built my fire from there also... Key is getting to a small hot fire..
DownHomeQue is offline   Reply With Quote


Unread 08-19-2013, 03:42 PM   #20
NorthernMN
On the road to being a farker
 
Join Date: 04-26-13
Location: Thief River Falls, MN
Downloads: 0
Uploads: 0
Default

What size expanded metal are you guys using. One of the problems I have had is having too large of holes in the expanded metal and the coals fall through before I get the next split on.
NorthernMN is offline   Reply With Quote


Unread 08-19-2013, 03:51 PM   #21
ironmanerik
Full Fledged Farker

 
ironmanerik's Avatar
 
Join Date: 01-19-13
Location: melbourne fl, adirondack native
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by NorthernMN View Post
What size expanded metal are you guys using. One of the problems I have had is having too large of holes in the expanded metal and the coals fall through before I get the next split on.
http://www.bbq-brethren.com/forum/at...4&d=1371496671


stock Lang grate
__________________
Lang 48 patio, cheap charbroil charcoal grill, weber chimney, thermoworks rt600c, mav et-732

smoke shack in progress
ironmanerik is offline   Reply With Quote


Unread 08-19-2013, 04:50 PM   #22
DownHomeQue
is One Chatty Farker

 
DownHomeQue's Avatar
 
Join Date: 10-11-12
Location: Jonesboro. AR
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by NorthernMN View Post
What size expanded metal are you guys using. One of the problems I have had is having too large of holes in the expanded metal and the coals fall through before I get the next split on.
I don't know the exact size.. i just got the smallest available for the top of the firebasket.. i was having the same problem as you are now.. threw that up there been good to go every since..
DownHomeQue is offline   Reply With Quote


Unread 08-19-2013, 08:59 PM   #23
MJ_Tenn
On the road to being a farker

 
MJ_Tenn's Avatar
 
Join Date: 12-10-12
Location: Mt. Juliet, Tennessee
Downloads: 0
Uploads: 0
Default

Very informative post DownHomeQue! You've given me the idea of using a grate with smaller openings to lay on top of the existing fire grate...thanks a bunch
__________________
Lang 48 Patio Smoker 22.5" Weber Kettle One Touch Platinum,
MJ_Tenn is offline   Reply With Quote


Thanks from:--->
Unread 08-19-2013, 09:06 PM   #24
markrvp
Full Fledged Farker
 
markrvp's Avatar
 
Join Date: 01-04-10
Location: Granbury, TX
Downloads: 0
Uploads: 0
Default

Remember too that you can put a second piece of expanded metal on top of the first, but turn it 90 degrees. Makes for smaller holes for the burnt embers to fall through.
__________________
Large BGE - WSM - Small Charbroil Offset - Weber Performer
markrvp is offline   Reply With Quote


Unread 08-19-2013, 09:22 PM   #25
ChuckD
Found some matches.
 
Join Date: 07-23-13
Location: Southington, CT
Downloads: 0
Uploads: 0
Default

Brethren-newbie here; been lurking for a little while but figured this post was addressed to my kind...

Very informative post. I'm still trying to perfect the cheap little offset we use and I threw together a makeshift box with the expanded for our last competition, but it looks like we have been using way too much charcoal to keep our fire going. Curious... for a just a KCBS cook on an average weekend, how much wood are you bringing for that pit alone, and what are you running at?
__________________
Cheap Charbroil Offset, (2) UDS
ChuckD is offline   Reply With Quote


Unread 08-19-2013, 09:25 PM   #26
mikeleonard81
Full Fledged Farker

 
Join Date: 12-11-12
Location: kettering. ohio
Downloads: 0
Uploads: 0
Default

Thanks downhome! It took me a while to figure out that the fire box dosen't need to be crammed full. I hope you save some people from filling there cooking chambers with whit smoke! (BTW. I just picked up a weed burner from harbor freight. It's my new favorite toy Scares the dogs to death though)
mikeleonard81 is offline   Reply With Quote


Thanks from:--->
Unread 08-19-2013, 10:05 PM   #27
DownHomeQue
is One Chatty Farker

 
DownHomeQue's Avatar
 
Join Date: 10-11-12
Location: Jonesboro. AR
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by ChuckD View Post
Brethren-newbie here; been lurking for a little while but figured this post was addressed to my kind...

Very informative post. I'm still trying to perfect the cheap little offset we use and I threw together a makeshift box with the expanded for our last competition, but it looks like we have been using way too much charcoal to keep our fire going. Curious... for a just a KCBS cook on an average weekend, how much wood are you bringing for that pit alone, and what are you running at?
I use about a split or 2 an hour... Have cooked for little over 16 hours with about 20-24 splits.. Doesn't use as much fuel as u might think.. Temps are 275-325 for my cooking temps.. In my main chamber... Keep in mind my vertical runs about 75 degrees less than the main cooking chamber...

Last edited by DownHomeQue; 08-19-2013 at 11:37 PM.. Reason: Add info
DownHomeQue is offline   Reply With Quote


Unread 08-19-2013, 10:42 PM   #28
Packmanjim
Full Fledged Farker

 
Packmanjim's Avatar
 
Join Date: 05-26-13
Location: Rogers, Ar. In the beautiful Ozark's
Downloads: 1
Uploads: 0
Default

I love cooking on a stick burner and yes it's true a small hot fire is much easier to manage. I start my fires with a weed burner too because it's a fun! Guess I'm a pyro.
__________________
Lang 36" Hybrid w/warmer,
Smokin Cajun gasser
Webber Smokey Joe,
CPOSOS,
Brinkman CPOS vertical
Packmanjim is offline   Reply With Quote


Unread 08-26-2013, 07:22 AM   #29
Packmanjim
Full Fledged Farker

 
Packmanjim's Avatar
 
Join Date: 05-26-13
Location: Rogers, Ar. In the beautiful Ozark's
Downloads: 1
Uploads: 0
Default

oops
__________________
Lang 36" Hybrid w/warmer,
Smokin Cajun gasser
Webber Smokey Joe,
CPOSOS,
Brinkman CPOS vertical
Packmanjim is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 04:38 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts