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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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03-04-2018, 08:30 PM | #16 |
is One Chatty Farker
Join Date: 01-26-18
Location: Talbott, TN
Name/Nickname : Brent
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I've never used that size smoker but I'd take pj's suggestion and split them in half. You should adding about every 45 minutes or so.
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03-04-2018, 08:33 PM | #17 |
somebody shut me the fark up.
Join Date: 12-28-11
Location: Belton, Tx
Name/Nickname : Texas Pete
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That's the issue. Only testing will tell you unless someone has this same cooker and they can tell you. Most will say thick as a soda can and 12-16". That's what my Shirley likes.
Sent from my SM-G955U using Tapatalk
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Paul (aka Texas Pete) SF 24x36 Midnight Edition / Mak 1-Star /Abe's 48" Insulated Cabinet / 22.5 OTG / 28" BS / Jimmy with CB Roti and pizza kit / Red Box on custom cart / Char-Griller Kettle / Barrel House Cooker / Pit Boss Copperhead / Char-Griller Akorn Jr Sign Up for The 2022 Texas BBQ Brethren Fall Bash Here! (Link) |
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03-04-2018, 08:33 PM | #18 |
Babbling Farker
Join Date: 08-09-16
Location: Random Point In Time and Space
Name/Nickname : Parental Assigned Label
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My 36 likes smaller splits. I take the normal firewood cut and split it in half. I also prewarm. Also. You should be able to run 275-325 with all the vents and dampers open. Stack wide open too, with the door shut. If it's too hot add less wood. I start with a small chimney of kbb and add 2-3 splits.
I also crack the cook chamber and firebox door for the first 20 min or so. Once I get it running good it takes two small splits every 40 min or so. |
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03-04-2018, 08:48 PM | #19 |
is one Smokin' Farker
Join Date: 02-17-17
Location: Mobile Al
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I’m gonna give it another go tomorrow and try smaller splits. Pretty sure that’s the problem. I will let y’all know how it goes.
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03-04-2018, 09:32 PM | #20 | |
is One Chatty Farker
Join Date: 07-19-13
Location: Houston, TX
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Quote:
I have a 42" and run it on half splits. If I need a whole split in it, I put two half splits in it vs 1 whole. Seems to ignite easier and burn cleaner. Also pre heating helps a lot. Put them on top of the firebox or in the cook chamber. Leave all dampers open and control temps with fire size, not with the dampers. When you add a split leave the door open for a minute or two till it gets going. Last edited by Rockinar; 03-04-2018 at 09:42 PM.. |
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03-04-2018, 11:58 PM | #21 |
is one Smokin' Farker
Join Date: 10-13-17
Location: SoCal, by way of Oklahoma & Texas
Name/Nickname : Ray
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Sometimes one needs to close the FB door or play with the inlet to lower temp, but try never to close the exhaust at all. Restricting the exhaust almost always hampers combustion and risks bad smoke, soot, etc. on the meat.
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03-05-2018, 04:14 AM | #22 |
is One Chatty Farker
Join Date: 04-08-10
Location: Elk Creek, KY
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Use smaller splits
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03-05-2018, 06:29 AM | #23 |
is one Smokin' Farker
Join Date: 09-21-17
Location: Central Texas
Name/Nickname : Larry
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Bigger coal bed and smaller splits will help, instead of aiming for a pre determined temp run your pit to get good clean burn and see what temp it wants to run at. Dont try to force it. Just go with whatever temp your pit is happy at. You will be disappointed if you keep trying to make it run like a charcoal cooker IMHO
Larry
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03-05-2018, 08:11 AM | #24 | |
is One Chatty Farker
Join Date: 02-25-17
Location: Killeen, TX
Name/Nickname : Donnie
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Quote:
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03-05-2018, 08:30 AM | #25 |
Babbling Farker
Join Date: 06-24-17
Location: Monroe, GA
Name/Nickname : Viet King Cong
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While somewhat on topic, I like to piss off a certain neighbor in my heavily regulated HOA with billowing white smoke from my Bandera trailer. Most times I am not even smoking anything... just putting in logs of cherry for that nice sweet smell.
So glad I am moving soon.
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03-05-2018, 09:35 AM | #26 | |
Full Fledged Farker
Join Date: 11-09-17
Location: Hamilton, AL
Name/Nickname : Tony
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Quote:
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03-08-2018, 04:38 PM | #27 |
Babbling Farker
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
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Having not read a single comment, I'll add this...
First thing that hit me as I was reading is that you were at 325 and added another stick...even though you wanted to run 275-300. Why did you add more fuel?
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"Barbecue...it's just heat & meat" - Circa 5/10/11 - Quote by Cook |
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03-08-2018, 05:36 PM | #28 | |
is one Smokin' Farker
Join Date: 02-17-17
Location: Mobile Al
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Quote:
I have since figured out I needed a larger coal bed. |
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03-08-2018, 06:40 PM | #29 |
is One Chatty Farker
Join Date: 12-05-09
Location: Sandia Park,N.M. (land of entrapment)
Name/Nickname : el jefe
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I never have been able to shut my door all the way.
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03-09-2018, 04:45 PM | #30 |
On the road to being a farker
Join Date: 06-10-12
Location: Fort Worth, TX
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I used to have a crappy Old Country offset and would have to preborn the splits...it will actually start smoking on top and had less issues. I ended up selling it because I was tired of adding a split every 45 minutes. I'm sure if I had a better insulated one would have been a better experience.
But yes I had the white smoke issue you were talking about, especially with Oak. |
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