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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind. |
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07-20-2013, 02:50 PM | #16 |
Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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Start a full chimney on a turkey cooker or however ya want. Dump said chimney into a 1/2 sheet pan. Pull the fire tray out of your cooker and set the 1/2 sheet of lit coals on the ash pan and close it up. Set the guru to your desired temp. While the cooker heats up, get your fire tray filled with coals and wood leaving a void in the corner where the fan blows. When the cooker reaches 200 Add hot tap water. At 220 replace 1/2 sheet pan of lit coals with your fire tray putting 10-15 hot coals in the void. When the cooker gets to within 10 degrees of your cooking temp. Damper down the guru.
I do it this way cause I dont have to use my cooking fuel to heat up the cooker then. I also use Briquettes as I think lump burns too hot and less consistant.
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Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine |
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07-20-2013, 03:22 PM | #17 |
On the road to being a farker
Join Date: 09-07-09
Location: Seaford, NY
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We use a fatboy. I always load the coal basket full leaving only a well in the front right corner for a well lit chimney load. then I bring the cooker up to temp with the right side vent about 1/2" open. once up to temp I close down the vent and switch to the guru
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07-20-2013, 03:34 PM | #18 | |
is One Chatty Farker
Join Date: 02-11-10
Location: Northern VA
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Quote:
However, I am making a written note of this! This seems like a great idea and I gotta give it a try. I really like the idea of getting the smoker body itself up to temp and then adding hot water, then, putting the fuel basket in with a full load. It usually takes me about 2 hours to get up to stable cooking temps (no big hurry) and by then, have used a lot of fuel. This should give me a bunch of extra time as well as not having to replenish the water any sooner. Thanks!! wallace
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wallace(Don) - Life Is Good But BBQ Is Better - BWS - Fat Boy - WSM 22.5 - A bunch on other outdoor cooking stuff. - KCBS CBJ# 58657 - MABA Member "Take luck!" |
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07-20-2013, 09:16 PM | #19 | |
is one Smokin' Farker
Join Date: 05-27-08
Location: Perryville, MD
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Quote:
Seriously though, that will help you, also take a looks at your charcoal. Depending on the brand, it may burn faster than necessary.....
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Chris, Big Ugly's BBQ, Whole bunch of stuff...... |
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07-20-2013, 10:02 PM | #20 | |
is One Chatty Farker
Join Date: 02-11-10
Location: Northern VA
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Quote:
wallace
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wallace(Don) - Life Is Good But BBQ Is Better - BWS - Fat Boy - WSM 22.5 - A bunch on other outdoor cooking stuff. - KCBS CBJ# 58657 - MABA Member "Take luck!" |
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07-20-2013, 10:08 PM | #21 | |
is One Chatty Farker
Join Date: 02-11-10
Location: Northern VA
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Quote:
wallace
__________________
wallace(Don) - Life Is Good But BBQ Is Better - BWS - Fat Boy - WSM 22.5 - A bunch on other outdoor cooking stuff. - KCBS CBJ# 58657 - MABA Member "Take luck!" |
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07-21-2013, 12:23 AM | #22 |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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I'm still fairly new to running a Backwoods, but am I the only one letting thr pit come up to temp with the meat in it?
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07-21-2013, 12:34 AM | #23 |
On the road to being a farker
Join Date: 07-15-12
Location: Farmerville, LA
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I don't. I let it come up to temp and line out a little while first.
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07-21-2013, 09:35 AM | #25 |
On the road to being a farker
Join Date: 01-22-11
Location: Mt Holly NC
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bricks? on the brethren? prepare yourself for excommunication.
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ex-Stickburner converted to Backwoods gang (Gen2 Chubby and Party), UDS, Homegrown 250 gal Offset. |
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07-21-2013, 09:42 AM | #26 |
On the road to being a farker
Join Date: 01-22-11
Location: Mt Holly NC
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I run guru'd G2 Party and Chubby. My set up is lump charcoal with a couple of those weber starter cubes in the front right corner. get that going for a few minutes, then slide it in and shut the door. guru on for 250 (or 275) top vent wide open, side vent about 1/2. when I hit 200, I start bumping the side closed every few minutes. when I hit 230-240, side vent is cracked, exhaust gets closed to halfway. on the party, the highest i'll get on setting of 250 is 260. that's close enough for BBQ. could get it closer if I cared to manage the exhaust more.. oh, empty water pan until it hits 200. then warm water if I can. i'm usually up to temp in 45-60 minutes. my stickburner could take 2 hours to settle in. so i'm not complaining.
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ex-Stickburner converted to Backwoods gang (Gen2 Chubby and Party), UDS, Homegrown 250 gal Offset. |
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07-21-2013, 05:09 PM | #27 |
On the road to being a farker
Join Date: 02-03-10
Location: Lakeland Florida
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right after I light the corner of the charcoal I'll take the torch and burn off the grates inside the smoker. Give them a good scrub and heat up the cook chamber in the process. Cooker is up to temp in 10 minutes.
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Thanks from:---> |
07-21-2013, 08:08 PM | #28 |
is One Chatty Farker
Join Date: 06-11-08
Location: Ames, Iowa
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An all-natural briquette is great for an even, steady burn. Best of both worlds, imo.
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Big T'z Q Cru Championship BBQ Team CBJ #50801 6 WSM's 2 Weber Kettles FEC100 2 Backwoods Fatboy 2 Not-so-Ugly Drum Smokers from Gateway BBQ Store [URL="http://s674.photobucket.com/albums/vv102/Ryannewstrom/Jambo%20--%20The%20Orange%20Monster/"]Jambo -- The Orange Monster[/URL] [URL="http://www.bigtzbbq.com/#!__main/links"]www.bigtzbbq.com[/URL] Join our [URL="http://www.facebook.com/home.php?ref=logo#/group.php?gid=101606657515&ref=ts"]facebook group[/URL] |
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Thanks from: ---> |
07-22-2013, 05:02 AM | #29 |
is One Chatty Farker
Join Date: 11-15-08
Location: Lake View, New York
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I run my fan about 1/2, exhaust wide open always...watch for too much burn, over shoot temps then, so warm box with water 25 * below your cooking temp..once reached load up and re-set your temp to cooking temp..the guru learns your box...dont mess with you vents, the only vent used is the fans..keep it simple as once I load with meat about 11 pm, I will have another beer and climb in my camper...check on it about 3 or 4 am
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[I][FONT=Comic Sans MS]TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..[/FONT][/I] |
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07-22-2013, 07:01 AM | #30 |
is one Smokin' Farker
Join Date: 03-19-12
Location: Louisville,Ky
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Sounds like a lot of work Tom...I dunno, maybe you should go back to the Jambo. I'll be over to pick up the Backwoods and get it out of your hair...
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Southern Q Limo Jr. , Pitmaker Long Rifle Sniper-SOLD |
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