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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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06-24-2013, 05:08 PM | #16 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Being down wind from someone who runs 14 hours of bad smoke is just a bad day, all the way around. Been there, done that, it sucks. And you wonder, how can they think it is going to work out in the end.
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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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06-24-2013, 06:07 PM | #17 |
Full Fledged Farker
Join Date: 09-27-12
Location: Birmingham, AL
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I usually don't worry about white smoke when I am cooking burgers or something on the grill. I just throw a ton of chips on the lump charcoal and let it smoke. That doesn't have enough time to make an acrid taste on the meat does it? I like the way my burgers taste usually as long as they aren't overcooked, which I tend to do from time to time sadly.
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Weber Spirit E-310, Weber Performer, Weber Smokey Joe, Mini-WSM, ECB Electric. |
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06-24-2013, 06:26 PM | #18 |
Quintessential Chatty Farker
Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
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Sorry, but don't blame the hickory, it's the cook. Matchlight, really! I use kiln dried hickory EXCLUSIVELY in my RF offset stickburner and don't have issues with too much smoke, even on long cooks. Maybe I just can't appreciate the challenges of cooking on a charcoal cooker that uses wood chunks for smoke or maybe I just pay attention to managing my fires, paying attention to the product and checking temps like most folks. If you run a hot clean fire and use quality wood it is not hard to get good results.
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I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear. |
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06-24-2013, 06:29 PM | #19 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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They dont. They make ribs 2 times, both times they were drunk off their ***es, and the 2nd time some drunken doofus had the idea *Hey, we should compete*. Funnier still are those guys who then enter an MBN competition. Last two times I competed in MBN, each time there was 1 new team competing only in ribs who had 4 (yes, count 'em, 4) racks of ribs to cook... Yeah, that'll get 'em the first blind turn-in... Oooops, need 3 more for for the on-site judges, and then hope to hades you did well enough to make finals, so they're going to come see you again with 4 more judges... Yeah, 4 racks will do all that for you. It was fairly funny.
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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06-24-2013, 06:37 PM | #20 |
On the road to being a farker
Join Date: 04-29-13
Location: Sterling, VA
Name/Nickname : Phil
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Well, what causes white smoke? I was using a mix of lump and regular, Kingsford in a snake pattern with a couple of hickory chunks dispersed in the first half of the circle. The hickory chunks are Weber brand.
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06-24-2013, 06:42 PM | #21 | |
is Blowin Smoke!
Join Date: 07-13-12
Location: Sterling, VA
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06-24-2013, 06:52 PM | #22 |
Quintessential Chatty Farker
Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
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IMO, thick white nasty smoke is from poor/incomplete combustion, usually because the fire is being starved for air, but using green or wet (soaked) wood can also be a significant contributor. Speaking from the perspective of a stickburner, you can't avoid some white smoke when adding fuel, but if you are running a hot fire there really is no reason for more than 5-10 minutes of that followed by 1-2 hours of clean, thin blue. Somebody that uses a charcoal cooker needs to weigh in, but if it's belching thick white nasty stuff for more than a few minutes, then the fire needs more air. Oh, yea, if you cram your firebox full of fuel then you are never going to get a clean burn. When I say adding fuel I mean 1-2 splits on a hot coal bed.
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I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear. |
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06-24-2013, 08:40 PM | #23 | |
On the road to being a farker
Join Date: 04-29-13
Location: Sterling, VA
Name/Nickname : Phil
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