42BBQ
is Blowin Smoke!
Thanks a lot brother, I'm trying learn stickburning without coal or lump because I have a bunch of red oak I got in exchange for two smoked butts. So any words of wisdom I appreciate 
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OK, stickburners... let's see those small and hot fires.
- Thread starter BBQ Bandit
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- stickburners
Phrasty
Babbling Farker
Thanks a lot brother, I'm trying learn stickburning without coal or lump because I have a bunch of red oak I got in exchange for two smoked butts. So any words of wisdom I appreciate
Not sure if my way of running fire in a stick burner is the "right" way to do it but I've changed it along the way since I've been using my pit. When I was running straight wood at first my food, especially ribs I found a bit too smokey. I found that smaller fires helped that. So what I started doing was when I was lighting the pit I'd lay down a bed of lump then put about 4-5 splits on top and light the fire. Once it's all lit I close the doors on the pit & I run the pit with all vents open to burn the wood down and preheat. Once it's up to temp I close the intakes to 1/4 & I add 1-2 splits at a time as the fire burns down. I usually keep a fairly small fire in the pit from here on out. I add extra coal when I'm doing a hot and fast cook.
Just sharing my method if it's of any use. :wink:
Cheers Brother
B
Black Dog BBQ
Guest
^^^ What he said!
nmayeux
Babbling Farker
I hit my steel with the weedburner to warm it up a bit. I also place some briquettes in the firebox first, light and then add logs as needed. 45 minutes to an hour.
Lake Dogs
Quintessential Chatty Farker
Also, if you can, the air intake needs to be below the fire, so that it pulls the air through/across the coals; makes hotter. I've raised mine (the grate) up a few inches and have had much better results.
nmayeux
Babbling Farker
I only use a small pile of charcoal to get a coal bed started. From then on it is splits only.
DirtyDirty00
is one Smokin' Farker
hmmm i think ill try to put the grate up on the next set of bars so it is a little higher than the intakes. maybe thatll help me out. and ill see if the coals r staying up on the rack enough.
nucornhusker
Babbling Farker
In my Oklahoma Joe. Yes I have the worst fire grates in the world. They are on the list for a spring upgrade.
stephan
is one Smokin' Farker
HB-BBQ
is One Chatty Farker
Thanks for this thread Bandit and to all that have posted. I have a new Lang shipping this week and this will help me dial her in once I get it.
42BBQ
is Blowin Smoke!
HB, here is where I started for fire control issues when I got my offset.
http://www.bbq-brethren.com/forum/showthread.php?t=7818
That should take you to an old but great thread on this topic....should
http://www.bbq-brethren.com/forum/showthread.php?t=7818
That should take you to an old but great thread on this topic....should
btcg
Babbling Farker
275F in my Jambo with this one.
Did u ever post pics of your Jambo bro? I'd love to see it. Can you send em to me via e-mail?
DirtyDirty00
is one Smokin' Farker
my firebox looks the same. however mine came with the bottom grate turned over the other way, so those 2 metal strips are facing up. that way you can lay the splits over them so they keep the splits off the bottom and from smothering (at least thats what i thought)...
orangeblood
Full Fledged Farker
dont know if there is much more new to add to the great coaching already provided...but i might suggest that you try to use sticks that are all seasoned the same. i have trouble with my small fires when some sticks burn faster (or slower) than the others. seems like i get in a cycle where i constantly have to add small amounts to keep the temp steady but because i am constantly opening the box and adding sticks the fire never gets to a steady long burn.
hang with it, practice more than anything else is the key, sometimes it just takes a while to figure out a new rig.
hang with it, practice more than anything else is the key, sometimes it just takes a while to figure out a new rig.
BasicPatrick
Full Fledged Farker
Very very informative thread....thanks to all for sharing!!!!
speers90
is Blowin Smoke!
Does any run with their air intake wide open? Just wondering because I have actually found that I get a cleaner burn and it is easier for me to control my target temp. if I just leave the intake and exhaust wide open. I end up putting two small splits on every 30 minutes or so. I like to cook in the 250 - 300 range.
Phrasty
Babbling Farker
Personally, my rig would run too hot wide open all the time. If I add splits to the fire and the smoke gets thick I usually open the vents all the way to get a clean burn going again the very gradually close them to 1/4 open to maintain 250 - 275. I found that if I shut them down too fast that tends to give white smoke sometimes.
Cheers
speers90
is Blowin Smoke!
That's what I wondered, when I did my test burn the other day, it was 20 degrees and with a 20 mph wind. I was running with intakes wide open and was maintaining bottom shelf temps of 230 -240 and top shelf temps in the 280 - 300 range, this was with 2 small splits added every 30 minutes. For fun I decided to add 4 small splits to see what would happen, and I hit 450+ in my hot spot.
^^^I normally try to run with exhaust all the open all the time, and intake is almost always all the way open as well. I'll leave the firebox door open right after adding a split and it gets nice & ignited.
BTW how awesome is stickburning? When I have the time, it is absolutely my favorite method of smoking.
BTW how awesome is stickburning? When I have the time, it is absolutely my favorite method of smoking.
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