agr347
Found some matches.
- Joined
- Sep 14, 2011
- Location
- Jonesboro AR
I have a kettle lid from a knockoff Weber for my lid. Just has the one spin dial exhaust. Is that enough exhaust?
I have a kettle lid from a knockoff Weber for my lid. Just has the one spin dial exhaust. Is that enough exhaust?
Ok. It is real tight, I have to force it down on there to make it fit.
I got my UDS built and did a seasoning burn and noticed that the fire only lasted about 4 hours (I had about 6-7 lbs of charcoal) and with my vents all wide open, it never really got above 225, which is perfect for my smoking. I am trying to use the ash pan out of an old brinkmann smoker. I drilled holes around the sides to get it to draft.
I did my second cook tonight and used 2.5 in bolts to raise the pan off of the bottom of the barrel and added a few more vent holes in it to help it out. I was able to cook at around 210 for 5.5-6 hours tonight before the temps started to drop. I took my chicken off to finish it in the oven and then shook the pan and the coals all started right back burning. Does anyone have experience with this type of fire pan? It looks like the ash may be snuffing out the fire. It may be best for me to switch to a fire pan with a grill grate for the bottom and the expanded metal for sides???? I like the smoker not getting over 220 or so, but I need it to be able to go for longer. Thanks for the help.
There is some mention of a jiggler rod (or something similar) in multiple posts in this thread. Makes sense and works cuz the ash build up will decrease the fire temps.
I got my UDS built and did a seasoning burn and noticed that the fire only lasted about 4 hours (I had about 6-7 lbs of charcoal) and with my vents all wide open, it never really got above 225, which is perfect for my smoking. I am trying to use the ash pan out of an old brinkmann smoker. I drilled holes around the sides to get it to draft.
I did my second cook tonight and used 2.5 in bolts to raise the pan off of the bottom of the barrel and added a few more vent holes in it to help it out. I was able to cook at around 210 for 5.5-6 hours tonight before the temps started to drop. I took my chicken off to finish it in the oven and then shook the pan and the coals all started right back burning. Does anyone have experience with this type of fire pan? It looks like the ash may be snuffing out the fire. It may be best for me to switch to a fire pan with a grill grate for the bottom and the expanded metal for sides???? I like the smoker not getting over 220 or so, but I need it to be able to go for longer. Thanks for the help.
From: coewar
NOW FOR SOMETHING CHALLENGING.
So the question.. how would you smoke with the hardwood lump coals? The 2 problems I saw was the nasty smell of it smoldering, and very difficult heat control and length. It was considerably hotter in the beginning, and it all burnt out by the next morning. I frequently do smokes overnight with plain charcoal briquettes without any issues.
And finally, say there is a technique to doing this with hardwood lump coals. Is there a reason to bother with it? I merely HAD them so wanted to use them, but wouldn't buy them for smoking. Definitely for grilling though!
I built my first drum a few weeks ago as well I have just started using lump. I have been fighting bad smoke and temp swings everytime I use the drum. I read this yesturday, I today I did a test burn with only bricketts. WOW. FINNALLY thin blue smoke and stable temps :clap2: I was about to give my drum away, but I think I'll keep it a little longer now. No more lump in my drum. Thanks
I got my UDS built and did a seasoning burn and noticed that the fire only lasted about 4 hours (I had about 6-7 lbs of charcoal) and with my vents all wide open, it never really got above 225, which is perfect for my smoking. I am trying to use the ash pan out of an old brinkmann smoker. I drilled holes around the sides to get it to draft.
I did my second cook tonight and used 2.5 in bolts to raise the pan off of the bottom of the barrel and added a few more vent holes in it to help it out. I was able to cook at around 210 for 5.5-6 hours tonight before the temps started to drop. I took my chicken off to finish it in the oven and then shook the pan and the coals all started right back burning. Does anyone have experience with this type of fire pan? It looks like the ash may be snuffing out the fire. It may be best for me to switch to a fire pan with a grill grate for the bottom and the expanded metal for sides???? I like the smoker not getting over 220 or so, but I need it to be able to go for longer. Thanks for the help.
Putting the finishing touches on my UDS, and was wondering where is a good place to locate the thermometer.
From: coewar
NOW FOR SOMETHING CHALLENGING.
I did a smoke last week for a shelter in town, as mostly the whole state was out of power due to the big snow storm we got. I usually use plain charcoal briquettes but this time I had some bags of hardwood lump coals. I love using it for grilling, but wasn't sure about smoking. So I tried it. After 1 hour, I really didn't like the smell coming out of the smoker.. ashtray-like. To avoid the food getting its own ashtray taste, I wrapped the 4 pork butts I was doing (2 smokers) in foil and left it over night. Early the next morning, all the coals had just about gone out, and the temperature was dropping. So I purchased some regular briquettes and saved the rest of the cook until ready. The meat was very tender (all wrapped up) and tasted fine with some brown sugar added, though it had a slight ashtray smell.
So the question.. how would you smoke with the hardwood lump coals? The 2 problems I saw was the nasty smell of it smoldering, and very difficult heat control and length. It was considerably hotter in the beginning, and it all burnt out by the next morning. I frequently do smokes overnight with plain charcoal briquettes without any issues.
And finally, say there is a technique to doing this with hardwood lump coals. Is there a reason to bother with it? I merely HAD them so wanted to use them, but wouldn't buy them for smoking. Definitely for grilling though!
Not sure why that happened? I exclusively use Royal Oak lump in my drums and grills for the last 5 years and never have any issue with temps of over-smudging. I've run it for 16 hours and still had quite a bit of charcoal left. Not much ash since there's no filler or coal in it either.