oink
The BBQ BRETHREN FORUMS.  


Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners(temp offline)
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
Old 04-04-2014, 12:46 PM   #1
jeffreywp1
is one Smokin' Farker
 
jeffreywp1's Avatar
 
Join Date: 04-02-14
Location: Evinton VA
Default Fire control

I'm moving up from a chargriller to a 250 gallon reverse flow cooker. I need some tips on temp and smoke control. Can I use more wood on a bigger smoker. On the chargriller if I used kiln dried wood, I would still get too much kreosot and ended up using all charcoal and wood for flavor. Or should I keep a feeder fire and only use live coals from wood for the most part?

Thanks
Jeff
jeffreywp1 is offline   Reply With Quote


Old 04-04-2014, 12:55 PM   #2
ironmanerik
is one Smokin' Farker

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

For me a small hot fire is key. A small fire requires more attention but once you figure it out you'll have the cooker mastered.
__________________
Smoke Shack, Lang 48 patio, weber 26, weber chimney, thermoworks rt600c, mav et-732
ironmanerik is online now   Reply With Quote


Old 04-04-2014, 01:06 PM   #3
oldbill
is Blowin Smoke!

 
oldbill's Avatar
 
Join Date: 05-30-13
Location: Kyle, TX
Default

Quote:
Originally Posted by jeffreywp1 View Post
I'm moving up from a chargriller to a 250 gallon reverse flow cooker. I need some tips on temp and smoke control. Can I use more wood on a bigger smoker. On the chargriller if I used kiln dried wood, I would still get too much kreosot and ended up using all charcoal and wood for flavor. Or should I keep a feeder fire and only use live coals from wood for the most part?

Thanks
Jeff
Creosote is the result of poor draft. Offsets, (especially RF) need to breathe and if anything is keeping it from doing so wood will smolder instead of ignite giving you dirty smoke.
Start with a chimney of lit lump for a quick bed of coals and toss in a couple of splits, using only wood for your fire from then on out. Let the splits fully ignite and begin to ash over, then once the pit is up to temp add a split every 45 min. or so to maintain it.
Your intake damper should be 1/2 to 3/4 open and your exhaust should be wide open allowing plenty of draft. If you have to choke down on your intake because the temp is too high, your fire is too big. A small hot wood fire is the way to go here. Charcoal is designed to burn slowly in a cooker designed for that fuel, if too much air gets to it you end up with temp spikes and then plummeting temps when the charcoal all burns up while you're going crazy adjusting the intake damper. To control it you have to choke down on the intake and then any wood present begins to smolder, leading to creosote. Wood is the fuel that offsets were designed for and trying to use charcoal as a primary fuel in an offset usually leads to headaches.
The old timers used a secondary fire and shoveled coals into the cooker or pit and that would be great if you are set up for it but with a little practice you can get a good clean burning fire using the above method.
__________________
Never Trust A Skinny Cook!!!
Lone Star Grillz Vertical Offset, New Braunfels Black Diamond Offset (Retired), Weber Kettle
oldbill is offline   Reply With Quote


Thanks from: --->
Old 04-04-2014, 01:55 PM   #4
MJ_Tenn
Full Fledged Farker

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

I have a Lang 48 and burn wood only, however, I've always been intrigued by the "secondary fire" and shoveling coals into the firebox. Haven't tried that yet, but I love the idea.
__________________
Lang 48 Patio Smoker 22.5" Weber Kettle One Touch Platinum,
MJ_Tenn is offline   Reply With Quote


Old 04-04-2014, 02:07 PM   #5
oldbill
is Blowin Smoke!

 
oldbill's Avatar
 
Join Date: 05-30-13
Location: Kyle, TX
Default

Quote:
Originally Posted by MJ_Tenn View Post
I have a Lang 48 and burn wood only, however, I've always been intrigued by the "secondary fire" and shoveling coals into the firebox. Haven't tried that yet, but I love the idea.
That's how they do it here, one of the best Q joints in the country! The pit master is a school janitor and cooks on the weekends at Snow's,... the old fashioned way!
__________________
Never Trust A Skinny Cook!!!
Lone Star Grillz Vertical Offset, New Braunfels Black Diamond Offset (Retired), Weber Kettle
oldbill is offline   Reply With Quote


Old 04-04-2014, 02:48 PM   #6
rdstoll
Full Fledged Farker

 
rdstoll's Avatar
 
Join Date: 07-19-13
Location: North Barrington, IL
Default

Quote:
Originally Posted by oldbill View Post
Creosote is the result of poor draft. Offsets, (especially RF) need to breathe and if anything is keeping it from doing so wood will smolder instead of ignite giving you dirty smoke.
Start with a chimney of lit lump for a quick bed of coals and toss in a couple of splits, using only wood for your fire from then on out. Let the splits fully ignite and begin to ash over, then once the pit is up to temp add a split every 45 min. or so to maintain it.
Your intake damper should be 1/2 to 3/4 open and your exhaust should be wide open allowing plenty of draft. If you have to choke down on your intake because the temp is too high, your fire is too big. A small hot wood fire is the way to go here. Charcoal is designed to burn slowly in a cooker designed for that fuel, if too much air gets to it you end up with temp spikes and then plummeting temps when the charcoal all burns up while you're going crazy adjusting the intake damper. To control it you have to choke down on the intake and then any wood present begins to smolder, leading to creosote. Wood is the fuel that offsets were designed for and trying to use charcoal as a primary fuel in an offset usually leads to headaches.
The old timers used a secondary fire and shoveled coals into the cooker or pit and that would be great if you are set up for it but with a little practice you can get a good clean burning fire using the above method.

Thanks for this - I'm getting a stickburner shortly and have seen lots of tips and tricks for controlling a fire and maintaining temps but this is the most concise, on-point explanation I've seen.
__________________
Rob Dog BBQ

Shirley Fabrication 24x65" Cabinet model trailer pit with warmer

Basic UDS
rdstoll is offline   Reply With Quote


Old 04-04-2014, 02:58 PM   #7
Smokin'Butts
Full Fledged Farker
 
Smokin'Butts's Avatar
 
Join Date: 03-29-13
Location: Anderson, South Carolina
Default

That looks like a place I wanna try!
__________________
www.simmonsbarbeque.com
Smokin'Butts is offline   Reply With Quote


Old 04-04-2014, 03:30 PM   #8
ButtBurner
Babbling Farker

 
ButtBurner's Avatar
 
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
Default

thanks for that video.

its just great.
__________________
Michigan Custom 'Que
"Serving Those Who Have Served US"
Shirley Fabrication Custom Smoker
Member Great Lakes BBQ Assn
ServSafe Food Handler Certified
https://www.facebook.com/pages/Michi...80?sk=timeline
http://www.gofundme.com/Michigan-CustomQue-Donate please consider a small donation to help us pay for our charity BBQ efforts for veterans and homeless groups!!!
ButtBurner is offline   Reply With Quote


Old 04-04-2014, 03:49 PM   #9
oldbill
is Blowin Smoke!

 
oldbill's Avatar
 
Join Date: 05-30-13
Location: Kyle, TX
Default

Quote:
Originally Posted by rdstoll View Post
Thanks for this - I'm getting a stickburner shortly and have seen lots of tips and tricks for controlling a fire and maintaining temps but this is the most concise, on-point explanation I've seen.
You're very welcome! My post is pretty much rule of thumb as every pit is different and the info. may need to be tweaked here or there to get the best results with your pit but it should be a good start. In 30 years of cooking on offsets, I've pretty much made all of the mistakes and now I enjoy posting on the forum to save others from excessive hair pulling! LOL!
When you get your pit, feel free to PM me with any questions or concerns that I may help you with.
__________________
Never Trust A Skinny Cook!!!
Lone Star Grillz Vertical Offset, New Braunfels Black Diamond Offset (Retired), Weber Kettle
oldbill is offline   Reply With Quote


Old 04-04-2014, 04:28 PM   #10
DownHomeQue
is One Chatty Farker

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

get to cooking! Small hot fire is key
__________________
[URL]http://www.bbq-brethren.com/forum/showthread.php?t=148660[/URL]

^^ My Build

[URL]http://www.bbq-brethren.com/forum/showthread.php?t=168946[/URL]

Building a Fire in an Offset 101
DownHomeQue is online now   Reply With Quote


Thanks from: --->
Old 04-04-2014, 04:49 PM   #11
smoke ninja
Quintessential Chatty Farker

 
smoke ninja's Avatar
 
Join Date: 01-03-14
Location: Detroit michigan
Default

The world would be a better place with more down to earth folks like tootsy. Thanks for the vid.
__________________
Let's all just calm down and smoke a fatty

Cookin with wood

smoke ninja is online now   Reply With Quote


Old 04-07-2014, 10:37 AM   #12
Waterboy12
Full Fledged Farker
 
Waterboy12's Avatar
 
Join Date: 12-08-13
Location: Monroe,North Carolina
Default

Great video!
__________________
Lang 36 Deluxe Patio, Lang 84 original, 18.5" WSM, Weber Performer Gold.
Waterboy12 is offline   Reply With Quote


Old 04-08-2014, 08:47 PM   #13
MJ_Tenn
Full Fledged Farker

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

Thanks for posting the video...Tootsie is quite the gal
__________________
Lang 48 Patio Smoker 22.5" Weber Kettle One Touch Platinum,
MJ_Tenn is offline   Reply With Quote


Old 04-09-2014, 12:01 AM   #14
mikeleonard81
Full Fledged Farker
 
Join Date: 12-11-12
Location: kettering. ohio
Default

On downhomeque's signature he has a link and shows you how to obtain the small hot fire that oldbill is telling you about. That saved me from building a huge fire every time and trying to fight it. Thanks again downhome!
mikeleonard81 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


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 05:50 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
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