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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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01-16-2009, 08:27 AM | #31 |
Got Wood.
Join Date: 05-19-08
Location: Cleveland, TN
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Well, I am not sure if I am educated now, or just confused...LOL
I have always believed, More smoke=better flavor. I make sure my smoker is POURING smoke out of every hole & crack or I play with the fire to make it this way. I guess I am doing it wrong? I also never get mine over 225 and prefer around 200. I have soooo much to learn.
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Primo Oval XL Last edited by Spurhunter; 01-16-2009 at 08:48 AM.. |
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01-16-2009, 08:41 AM | #32 |
Full Fledged Farker
Join Date: 01-02-09
Location: Newton, KS
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I think you are missing something here. Of course burning wood always releases carbon which leaves black deposits over time. That isn't the real health concern. When you choke off the oxygen and alter the reaction that is occurring, creosote is formed. If you lay colorless over black, what do you get? Black! Unless you ALWAYS choke off the oxygen, your primary visible deposits will be the black carbon. Hopefully Bigabyte will return to this thread and back me up or correct me if I'm wrong. The best I can tell from what I've read here is that among this group, the creosote problem is fairly rare, and if you had the problem you would notice in the taste of your meat.
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Jonathan - Blue Weber One Touch Gold, rescued NBBD, Weber Smokey Joe |
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01-16-2009, 09:35 AM | #33 |
Is lookin for wood to cook with.
Join Date: 05-19-08
Location: chickamauga, georgia
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I have seen spurhunter smoker and he is not kidding, smoke is everywhere, we send pics back and forth when we smoke, i have bought a new side box smoker and was having the same problem. What a great lesson!!!. i like a nice smoke flavor but i like to identify the meat when i am done and not look at the meat and think it is charred, i am learning a new smoker, i have only cooked on it 3 times so for. this is #3 smoker. i do very well with the other 2 smokers and have even won a local cook off with my ribs. i have some new ideas for this weekends smoke. like spurhunter i cook at 210-230 and have had great results, will cooking 20-35 higher degrees change the meat? ( make it tuff) and when using lump charcoal do you use wood chunks as well, or a foil wrap packed with wood chips? i used a square foil water pan and slid it to the far left of the chamber ( against the hole) to prevent the flames coming in ....seemed to work.... once again great lesson bigabyte!!
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01-16-2009, 10:21 AM | #34 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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dup post, please delete...
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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01-16-2009, 10:21 AM | #35 | |||
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Quote:
Quote:
When BBQ first started, there was no refueling or Minion methods. Instead wood was put in a pit and burned down to glowing coals. The meat was cooked over these coals. There were no air intakes or restricted exhausts, these coals were directly exposed to the air. There was very little smoke coming from these pits of glowing coals except from drippings from the meat. Yet these meats tasted smoked. These fires burned very clean with full access to air and great heat. So if you think about it, the best fuel source to use is lit wood coals. I have done this before with a pre-burn pit, and it s a bit of a pain in the arse. I used a Weber kettle and would keep a fire going in it and burn down wood chunks to glowing coals. Then I would scoop the coals into my offset. It was a lot of work, but the food was fantastic. I used primarily Oak which is normally a wood people think tastes too strong. It tasted absolutely wonderful prepared this way though. That is because all the "gunk" that causes off flavors was burned away. The same goes with any wood, for any smoker. Some woods are less harsh and better adapted to our modern style of smoking where the wood is lit in the smoker and therefore puts off all these gases and compounds. The way to reduce the amount that gets on your meat and to make the best flavor is to make sure the fire burns clean to burn off most of that stuff in the fire itself before it bellows out over the food. Man, I'm really rambling here. Quote:
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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01-16-2009, 10:35 AM | #36 |
somebody shut me the fark up.
Join Date: 07-14-06
Location: Wyocena/Pardeeville, WI
Name/Nickname : Clark
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Great info here, and a great thread.
One thing I didn't see mentioned, is that if you are burning wood, it is a good idea to pre-heat the logs on top of you firebox before refueling. The heated log will "catch fire" faster, and produce less of the undesirable thick white smoke.
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Clark My Boys: Joseph (EI); Andrew (EE); Daniel (EE) My Toys: 10 WSMs (B, C, E, DH, DA, EZ, DZ, EO, DU, DR); 5 - 22.5" Bar-B-Q-Kettles; 2 - 18.5" Bar-B-Q-Kettle; 4 WGAs (EZ, DE, N, B); 2 SJPs ( DR, DR); 2 Smokey Joes (A, K); Brinkman Cimmaron. "For when democracy becomes tyranny, those of us with rifles still get to vote" |
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01-16-2009, 11:08 AM | #37 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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sorry, I forgot te respond to the wood chunks and foil questions. I personally use wood chunks in both my offset and my WSM's. I have always thought wood chips burned too fast. Using foil or a can is the best way to use chips and get a long burn, but I personally don't have any experiences to relay doing that.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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01-16-2009, 11:11 AM | #38 |
Full Fledged Farker
Join Date: 07-16-08
Location: Texas
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01-16-2009, 01:29 PM | #39 |
Full Fledged Farker
Join Date: 01-30-08
Location: Farkerville
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Bigabyte. Thanks for all the tips. Where can I find all that information on how fire works and stuff like that? Is there a book I can get from the library or a book store or something?
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01-16-2009, 03:23 PM | #40 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Geez, that's a good question. I'm sure you can find all this and more in various books.
This site has some decent information. I found it with a quick Google search. http://www.epa.gov/woodstoves/index.html
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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01-16-2009, 03:35 PM | #41 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Here is one more thing I saw that looks helpful.
http://science.howstuffworks.com/fire.htm
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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01-16-2009, 03:47 PM | #42 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Sorry to have a 3rd reference so late, but I realized this may be interesting for some, plus it talks specifically about one of the gasses emitted from a wood fire...
http://74.125.47.132/search?q=cache:...lnk&cd=1&gl=us After reading that, you may want to read this... http://www.bbq-brethren.com/forum/sh...ad.php?t=38332
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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01-16-2009, 04:24 PM | #43 |
Full Fledged Farker
Join Date: 01-30-08
Location: Farkerville
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Thanks for taking the time to dig up all that info. Good reading.
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01-16-2009, 04:30 PM | #44 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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There is so much great info here that it is hard to add to it, but I will try.
To me, "BBQ Creosote" is a thick black crusty coating that has a BITTER taste. Not a normal BARK as we know it. Going back to my first "solo" smoking experience--. Borrowed my neighbors small sheet metal offset smoker to do some turkey legs. He said--"Soak your wood for a few days, keep the smoker at 190 and not a degree more, if it gets hot choke off the exhaust to keep it down, and keep the smoke rolling". I was a good student and did all of that. It took about 6 hours to produce some of the nastiest Turkey legs you have ever seen! It is all about clean combustion and properly balanced airflow. TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
New Ninja Woodfired Grill for Christmas 2023 |
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01-16-2009, 06:04 PM | #45 |
somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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I think one cardinal rule is make sure your wood is properly seasoned. Green moist wood will really mess up your meals.
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************************** *** Terry ~ aka Pork Smoker *** ** XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration |
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