Preheating Wood

SoCalCraigster · 10-04-2003, 01:28 PM

Guys,

I want to start preheating wood.

Please provide me with some methods , techniques and/or ideas.

BBQchef33 · 10-04-2003, 01:36 PM

Preheating?? Put it on top of the firebox. Thats all.

?

Unless you be pre-burning..... which is maintaining 2 seperate fires. I've did it this way early on....Dont bother. Alot of work for minimal results. Just preheat the wood on top of the firebox and it ignoites as soon as it hits the coals.

am i misunderstanding your question?

Bill-Chicago · 10-04-2003, 04:56 PM

If you leave it on too long, its preburning. "Dad, why is the wood on top of your grill on fire?"

I always preheat (except little chunklettes) and get instant ignition and instant blue. Taught my daughter how to test the wood, by smell. Smell and unheated piece. Smells like wood. Heat up a piece. (hot, not burning) Smell. Smells liek cherrys, apples, cotton candy, etc.

When you know the wood smells that good, your mind tells you the meat tastes that good.

david · 10-04-2003, 06:50 PM

Quote:

If you leave it on too long, its preburning. "Dad, why is the wood on top of your grill on fire?"

Good to know I'm not the only one scaring the neighbors!

chad · 10-04-2003, 08:21 PM

Scaring the neighbors is a prerequisit for being in the Brethren :D

Found out at the bash that wood will scorch (pre-heat!) faster on the Bandera than on BYC -- gotta be that thick firebox.

BBQchef33 · 10-04-2003, 08:32 PM

I have NEVER has anything ignite on the BYC firebox. Can be there all day and just about begin to smoke. But I've had to make a some very fast trips out to the bandera to put out the fire on top of the firebox.

Mike(Mi) · 10-04-2003, 10:01 PM

My Sister-in-law at 9:00 this morning as she's looking out the back window with a concerned look on her face:

"Is all that smoke supposed to be there?"

I explain about preheating.......

"Is all that smoke supposed to be there?"

BBQchef33 · 10-04-2003, 10:28 PM

And what praytell is cooking at 9AM????

nthole · 10-04-2003, 11:23 PM

I only do shots at 9am... no cooking.

promod383 · 10-05-2003, 07:20 AM

Quote:

Originally Posted by BBQchef33

And what praytell is cooking at 9AM????

I have 2 14lb briskets in that I started at 9:00pm the night before. One is rubbed with SF, and the other had the Dr. Pepper marinade.

10-04-2003, 01:28 PM	#1
SoCalCraigster On the road to being a farker Join Date: 08-26-03 Location: Thousand Oaks Ca	Preheating Wood Guys, I want to start preheating wood. Please provide me with some methods , techniques and/or ideas.

10-04-2003, 01:36 PM	#2
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Name/Nickname : Phil	Preheating?? Put it on top of the firebox. Thats all. ? Unless you be pre-burning..... which is maintaining 2 seperate fires. I've did it this way early on....Dont bother. Alot of work for minimal results. Just preheat the wood on top of the firebox and it ignoites as soon as it hits the coals. am i misunderstanding your question? __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

10-04-2003, 04:56 PM	#3
Bill-Chicago somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Southwestern Burbs, but always south of Madison Ave. Name/Nickname : Professor Dickweed	If you leave it on too long, its preburning. "Dad, why is the wood on top of your grill on fire?" I always preheat (except little chunklettes) and get instant ignition and instant blue. Taught my daughter how to test the wood, by smell. Smell and unheated piece. Smells like wood. Heat up a piece. (hot, not burning) Smell. Smells liek cherrys, apples, cotton candy, etc. When you know the wood smells that good, your mind tells you the meat tastes that good. __________________ . Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle

10-04-2003, 08:21 PM	#5
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL	Scaring the neighbors is a prerequisit for being in the Brethren :D Found out at the bash that wood will scorch (pre-heat!) faster on the Bandera than on BYC -- gotta be that thick firebox. __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper.

10-04-2003, 08:32 PM	#6
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Name/Nickname : Phil	I have NEVER has anything ignite on the BYC firebox. Can be there all day and just about begin to smoke. But I've had to make a some very fast trips out to the bandera to put out the fire on top of the firebox. __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

10-04-2003, 10:01 PM	#7
Mike(Mi) On the road to being a farker Join Date: 09-02-03 Location: Michigan / Arkansas	My Sister-in-law at 9:00 this morning as she's looking out the back window with a concerned look on her face: "Is all that smoke supposed to be there?" I explain about preheating....... "Is all that smoke supposed to be there?" __________________ It was like this when I got here. Well, ...mostly.

10-04-2003, 10:28 PM	#8
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Name/Nickname : Phil	And what praytell is cooking at 9AM???? __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

10-04-2003, 11:23 PM	#9
nthole Babbling Farker Join Date: 08-11-03 Location: St. Louis	I only do shots at 9am... no cooking. __________________ Neil -- "Easy Bake Master" NB Bandera [gone to heaven...conveniently located in Long Island, NY] Rebel 23, WSM A, WSM B, UDS, Easy Bake Oven Pork Pistols BBQ MOFO Illuminati MOINK...It's what's for linner.