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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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03-02-2009, 06:50 PM | #46 | |
is one Smokin' Farker
Join Date: 10-25-08
Location: Drippin' Springs, TX
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This post should be required reading if using an offset!
I have overloaded mine with fuel many times and wondered why it took so long to start burning clean. It has never cost me a piece of meat, because I won't put it on till the smoke is right. I just factor in an additional hour or so to get things the way they should be. Weiser Quote:
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[COLOR=Red][I]"There is a Fine Line between a Hobby and a Mental Disorder." [/I][SIZE=1][COLOR=Black] [/COLOR][/SIZE][/COLOR][COLOR=Red][SIZE=1][COLOR=Black] [/COLOR][/SIZE][/COLOR] |
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03-02-2009, 07:06 PM | #47 | |
Knows what a fatty is.
Join Date: 02-18-08
Location: Maryland
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Quote:
I have a "friend" that had a problem Q'n a long time ago. At least you are trying to help your "friend".
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22 1/2 Weber kettle W/ Rotisserie Smokey Joe Silver Weber Genisis 15 yrs. old GOSM Wally World Turkey Fryer Dutch Ovens, Pie Irons Completed UDS (not painted yet, but cooking on it) 24" Discada w/22" lid |
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03-03-2009, 11:29 AM | #48 |
Found some matches.
Join Date: 01-31-09
Location: Sacramento, CA
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Uds?
so I'm confused. how do you build a good burning fire in a UDS? this post states that you build a "small, hot-burning fire" not a smoldering one. how do you build a small fire in UDS, or how do you control temp w/o restricting airflow (smolder)?
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03-03-2009, 12:56 PM | #49 | |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Quote:
As for a small clean burning fire in the UDS, or any other cooker using the Minion method, you "basically" do have a small clean burning fire that is spreading out at a constant rate through the rest of the fuel until it is all burned up. It is a constant refueling instead of refueling every so often with an offset. Now, notice I said "basically", and consider that for UDS and WSM cookers, you will notice that you use far less wood, just a few chunks in the charcoal ring otherwise your food will taste too smokey. This is because it is constantly speading and igniting new fuel, basically taking the period of slightly heavier smoke after refueling an offset and extending it throughout the whole cook. This is why less wood is used. It is not as clean of a burn, but then most food items can't be cooked in the amount of time between refueling in an offset that does not use the Minion method, so the end result is really no different as both ways put some slightly dirtier ignition smoke out. There are only two ways I can think of off the top of my head to completely avoid any slightly thicker refueling smoke, and that is to... 1) Refuel only with pre-lit wood coals. 2) Cook over a good old fashioned pit of coals that will burn for many hours. Neither of those methods involve having to ingite new fuel and bring it up to the cleanest burning temps. However, considering how good of results can be had by allowing some refueling smoke on your foods as proven from all of the products off of the other types of cookers out there, it may not be worth the extra effort for that minor of a gain. However, this does not mean you should allow more dirty smoke in your cooks, because then your food will start tasting worse and you will be consuming more bad stuff than you probably want.
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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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03-03-2009, 01:23 PM | #50 |
Found some matches.
Join Date: 01-31-09
Location: Sacramento, CA
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any advantage to adding a mod to the charcoal basket like the one pictured in the "UDS Air Cook" (the snakelike charcoal area)?
http://www.bbq-brethren.com/forum/sh...ad.php?t=57585 that way all you have lit is a small amount of charcoal and pieces of wood throughout. seems like a small mod for a potemtially big return on cooking consistancy? thoughts? |
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03-03-2009, 01:29 PM | #51 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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I've never used a basket like that so I have no personal experiences to go by, but I could see some possibility of being able to feed in more air and the fire being limited to one size due to the snake chamber, thus perhaps ingiting faster and more clean. Like I said, I've never tried it though. I'm curious now though. The thing about that would be, you are mostly stuck with the temp created in your cooker from that chamber, so you may need more than one kind of basket depending on what temp you want to cook at. Otherwise the benefit of allowing more free acess to air is lost if it is too high and you reduce the air intake. Plus once you hit a certain point you may not be able to make it burn faster so you would have a possible max temp you can run with one.
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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. Last edited by bigabyte; 03-03-2009 at 03:02 PM.. |
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03-03-2009, 04:44 PM | #52 |
Found some matches.
Join Date: 05-28-07
Location: Machesney Park, IL
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Okay, I have a huge problem here. How do you propose I should break this scientific news to my DH, who is the "hands On" man, having been smoking for several years, and doing a good job of it, I might add. Apparently (OBVIOUSLY) there is a better way. I just can't imagine getting him to sit in front of a computer to read all this information about smoking without the creosote build up. I have my work cut out for me, I can tell! Thanks for a very enlightening topic, gents!
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03-03-2009, 04:56 PM | #53 | ||
Got Wood.
Join Date: 01-16-09
Location: Southlake, TX
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Here's a link that may help. Echoes Chris' comments for the most part.
http://karubecue.com/creosote.html Quote:
The error comes from associating the throttling of exhaust with nastyQ. This mainly comes from pits where the exhaust inlet is at the top of the cooking chamber (common to many pits, and wrong imho). With the damper wide open, even nasty smoke from the firebox flows in to the cooking chamber, rises directly to the top, runs along the top of the cooking chamber and out the stack without ever touching the meat. Throttling the outlet damper lowers the smoke level, basically submerging the meat in smoke. This is a good thing with clean smoke but a bad thing with uncombusted smoke - it basically amplifies the effect of smoke quality. Think of the smoker as an upside down bathtub and you'll get the idea It is creosote for sure. Entrained particulates give it a black color. Quote:
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www.karubecue.com Last edited by MilitantSquatter; 03-03-2009 at 07:45 PM.. |
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03-03-2009, 07:21 PM | #54 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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^^^^Excellent point. I you use ONLY charcoal and no wood, you can not get creosote and the smoke will be mostly clean because a lot of the bad stuff has already escaped as gas from the wood during the carbonizing process. You will definitely be creosote free.
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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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03-03-2009, 07:37 PM | #55 |
Watching over us.
Join Date: 12-27-05
Location: Mid Michigan
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Interesting thread for sure.
I control my fire intake, exahust is better than half way open on my Klose mobile. Never had a creosote problem in the last 9 yrs. Different story when folks would get their chimneys cleaned, burnt wood for 2 days and had a chimney fire. I learned to remove creosote from fireplaces/woodstoves was to burn your fire real hot at the startup and then just before you shut down your heating unit. The heat makes the creosote vaporize, thus removing it from the chimney.
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"You have never really lived until you have done something for someone who can never repay you." "I wish my mind could forget what my eyes have seen. :shocked:" "Heavily medicated for your protection. :doh:" Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker :mrgreen::clap:[URL="http://www.bbq-brethren.com//www.pinterest.com/pin/create/extension/"][/URL] Last edited by bbqbull; 03-03-2009 at 08:30 PM.. Reason: spelling |
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02-02-2010, 07:50 PM | #56 |
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA
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Great thread, deserves a bump.
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02-02-2010, 08:53 PM | #57 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Whoa, blast from the past!
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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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02-02-2010, 09:06 PM | #58 |
is One Chatty Farker
Join Date: 01-06-10
Location: Lebanon, Tennessee
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This thread is exactly why my Char-griller doesn't have a side firebox on it! ( I use it for charring and grilling.)
The only really bad bbq I've ever made was when I used to burn hickory in my little old NB sheet metal offset, my first pit given to me by a friend from Texas. My first slabs of spares recipe called for using a mop quite often that had a lot of garlic in the recipe. The ribs were NASTY...tasted like smoke and garlic!! I soon after started using lump mostly, and tried burning down hickory to coals to shovel into my first drum smoker. Yep, as others have stated, it was a pain in the arse, and actually, I thought the smoke flavor was a bit lacking, so I made another UDS with no door for pre-loading charcoal in to do "minion burns" and haven't looked back! Smoking is SO much easier in my UDS or wsm, or even my weber kettle.I wouldn't even consider burning wood only unless I had a LARGE offset. THE THING IS THIS: You're smoke doesn't need to look "thin and blue" if you're using a charcoal smoker. A SMOLDERING chunk of wood on a pile of coals does NOT produce the same nasty smoke that a BURNING (flaming) chunk of wood does when not burning cleanly. (It's a whole different animal, but yes, you still can over-smoke food, especially ribs, with a wsm, a UDS, or any smoker that smokes by way of smoldering wood mixed in with charcoal.) I read some scientific explanation of the difference between a fire burning uncleanly vs. smoldering wood... somewhere, but I don't remember the clarification other than to say it's two different things and one puts nasty stuff in the smoke that won't make it out of the pit before contacting your meat. That's my story AND my two cents! Dave |
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02-27-2010, 04:10 PM | #59 |
On the road to being a farker
Join Date: 09-12-07
Location: Carbon Cliff, IL
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Thats what I am confused about. Is it better for the wood to be smoing hot with a flame? What is better smoke? Im sorry but I have read and read and read about fires on here and still really havn't gathered that info.
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02-27-2010, 06:31 PM | #60 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Thinner smoke is better, smaller hotter fire is better than a larger smoldering fire.
__________________
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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