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
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
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.I feel the secret to a clean fire is keeping a good bed of HOT coals under the splits.
You get that going and you could throw a concrete block in there and it'll burn!
Oh yeah... pre-heat the splits before you put them in the firebox. Makes a world of difference.
275F in my Jambo with this one.
The first pic is how I start then I keep it at the burned down size. This size fire will keep my smoker temp between 225-275 degrees depending on how you handle the air flow.
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.
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