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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 03-04-2018, 09:30 PM   #16
BKING!
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What size splits should I be running?
I've never used that size smoker but I'd take pj's suggestion and split them in half. You should adding about every 45 minutes or so.
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Old 03-04-2018, 09:33 PM   #17
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What size splits should I be running?
That's the issue. Only testing will tell you unless someone has this same cooker and they can tell you. Most will say thick as a soda can and 12-16". That's what my Shirley likes.

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Old 03-04-2018, 09:33 PM   #18
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My 36 likes smaller splits. I take the normal firewood cut and split it in half. I also prewarm. Also. You should be able to run 275-325 with all the vents and dampers open. Stack wide open too, with the door shut. If it's too hot add less wood. I start with a small chimney of kbb and add 2-3 splits.

I also crack the cook chamber and firebox door for the first 20 min or so.

Once I get it running good it takes two small splits every 40 min or so.
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Old 03-04-2018, 09:48 PM   #19
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I’m gonna give it another go tomorrow and try smaller splits. Pretty sure that’s the problem. I will let y’all know how it goes.
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Old 03-04-2018, 10:32 PM   #20
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I’m gonna give it another go tomorrow and try smaller splits. Pretty sure that’s the problem. I will let y’all know how it goes.

I have a 42" and run it on half splits. If I need a whole split in it, I put two half splits in it vs 1 whole. Seems to ignite easier and burn cleaner.
Also pre heating helps a lot. Put them on top of the firebox or in the cook chamber. Leave all dampers open and control temps with fire size, not with the dampers. When you add a split leave the door open for a minute or two till it gets going.

Last edited by Rockinar; 03-04-2018 at 10:42 PM..
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Old 03-05-2018, 12:58 AM   #21
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Sometimes one needs to close the FB door or play with the inlet to lower temp, but try never to close the exhaust at all. Restricting the exhaust almost always hampers combustion and risks bad smoke, soot, etc. on the meat.
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Old 03-05-2018, 05:14 AM   #22
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Use smaller splits
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Old 03-05-2018, 07:29 AM   #23
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Bigger coal bed and smaller splits will help, instead of aiming for a pre determined temp run your pit to get good clean burn and see what temp it wants to run at. Dont try to force it. Just go with whatever temp your pit is happy at. You will be disappointed if you keep trying to make it run like a charcoal cooker IMHO

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Old 03-05-2018, 09:11 AM   #24
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Quote:
Originally Posted by CptKaos View Post
Bigger coal bed and smaller splits will help, instead of aiming for a pre determined temp run your pit to get good clean burn and see what temp it wants to run at. Dont try to force it. Just go with whatever temp your pit is happy at. You will be disappointed if you keep trying to make it run like a charcoal cooker IMHO

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100% the correct answer.
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Old 03-05-2018, 09:30 AM   #25
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While somewhat on topic, I like to piss off a certain neighbor in my heavily regulated HOA with billowing white smoke from my Bandera trailer. Most times I am not even smoking anything... just putting in logs of cherry for that nice sweet smell.

So glad I am moving soon.
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Old 03-05-2018, 10:35 AM   #26
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While somewhat on topic, I like to piss off a certain neighbor in my heavily regulated HOA with billowing white smoke from my Bandera trailer. Most times I am not even smoking anything... just putting in logs of cherry for that nice sweet smell.

So glad I am moving soon.
HOA's are a tool of the devil. I'll never live in another home with an HOA. grrrrrrrr
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Old 03-08-2018, 05:38 PM   #27
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Having not read a single comment, I'll add this...

First thing that hit me as I was reading is that you were at 325 and added another stick...even though you wanted to run 275-300. Why did you add more fuel?
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Old 03-08-2018, 06:36 PM   #28
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Having not read a single comment, I'll add this...

First thing that hit me as I was reading is that you were at 325 and added another stick...even though you wanted to run 275-300. Why did you add more fuel?
It should have had more verbiage. once the temp dropped I added another stick.
I have since figured out I needed a larger coal bed.
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Old 03-08-2018, 07:40 PM   #29
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I never have been able to shut my door all the way.
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Old 03-09-2018, 05:45 PM   #30
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I used to have a crappy Old Country offset and would have to preborn the splits...it will actually start smoking on top and had less issues. I ended up selling it because I was tired of adding a split every 45 minutes. I'm sure if I had a better insulated one would have been a better experience.
But yes I had the white smoke issue you were talking about, especially with Oak.
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