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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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03-31-2013, 07:41 AM | #16 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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Add some more paper and gas. And have a April Fools show!
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03-31-2013, 10:39 AM | #17 |
somebody shut me the fark up.
Join Date: 04-29-12
Location: Tulsa
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Which way did they go!?!
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Jeremy Old Oklahoma Joe (Opal) GMG TREK (Greta Thunberg) Weber Summit Charcoal (Waylon) MAK 2 Star (Maybel) 2x “Unfortunately nothing wrong with that” Bob C Que… I must be living right (somehow…) |
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03-31-2013, 11:37 AM | #18 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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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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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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03-31-2013, 11:48 AM | #19 |
is One Chatty Farker
Join Date: 07-07-09
Location: Newark, OH
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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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- [B]Kevin[/B] Team: [B]Smitty's Real Pit BBQ[/B] KCBS CBJ [B]Superior SS-3[/B] - Courtesy of Gainesville Jaycees and Superior Smokers Custom Built Reverse Flow Stickburner [B]Weber[/B] 22.5" WSM [B]Weber[/B] 26.75" OTG [B]Weber[/B] Blue 2000 Stainless Performer [B]Weber[/B] Red 1998 Stainless Performer |
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03-31-2013, 11:52 AM | #20 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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It is not a stellar thread for continuity and communication.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
1 members found this post helpful. |
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03-31-2013, 12:27 PM | #21 | |
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL
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Quote:
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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Weber Crazy |
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03-31-2013, 12:47 PM | #22 |
is one Smokin' Farker
Join Date: 05-22-10
Location: Smoky Mountains, NC
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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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...Half a yard full of crap to cook on like everybody else... Slow-to-average-speed [COLOR=dimgray]GRAY[/COLOR] Wal-Mart thermometer Just a hungry hillbilly lookin for a dead critter to cook Four [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zeros[/URL] in one [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=red]throwdown[/COLOR][/URL][COLOR=red],[/COLOR] baby! :bow: |
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03-31-2013, 12:58 PM | #23 |
Full Fledged Farker
Join Date: 01-21-12
Location: Danville, IL
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When the fark did we get to Albuquerque?
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03-31-2013, 01:15 PM | #24 |
Full Fledged Farker
Join Date: 01-28-12
Location: Hagerstown, MD
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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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Todd |
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03-31-2013, 01:18 PM | #25 |
Full Fledged Farker
Join Date: 01-06-12
Location: Nuremburg PA
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Wtf?
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03-31-2013, 01:35 PM | #26 |
is One Chatty Farker
Join Date: 08-24-06
Location: Kokomo,Indiana
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Chargriller Akorn Drum Smoker " Old Smokey " Work in Progress Kingsford Premium Charcoal Grill Weber Gasser Genesis Silver A Pit Barrel Cooker Maverick ET-732 VietNam Veteran US Navy May you Sleep in Peace always...and Please....Thank a Veteran for That Privilege!! |
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03-31-2013, 03:02 PM | #27 |
Babbling Farker
Join Date: 05-09-07
Location: God's Country Ossipee-Osceola NC
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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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03-31-2013, 03:45 PM | #28 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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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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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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03-31-2013, 04:05 PM | #29 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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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. CD |
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03-31-2013, 04:51 PM | #30 |
Full Fledged Farker
Join Date: 11-26-12
Location: Richmond, VA
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I like to dip my french fries in ketchup.
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