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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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08-11-2014, 04:18 PM | #16 |
is One Chatty Farker
Join Date: 12-23-13
Location: DFW, TX
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LOL, that was my original plan, but I figured out that firing up multiple smokers annoys me. More fires to tend = not as much fun for me, personally. I'd rather have one bigger smoker that cooks all the food.
Probably going with a 24x60 stick burner, or the aforementioned YS1500 which is only 24x40 or so, but both grates hold about the same temp. When I cook for friends I end up doing about a full KCBS cook, quantity-wise. Brisket, couple butts, a few racks of spares, a couple chickens, some sausage, etc. |
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08-11-2014, 04:20 PM | #17 | |
is One Chatty Farker
Join Date: 12-23-13
Location: DFW, TX
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In any case it was a good learning experience. I figured out about what size of fire gave me the temperature range I wanted. I just need to do a better job of maintaining that size of fire. |
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08-11-2014, 04:25 PM | #18 | |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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10 degree droop means another stick, or a poke. the tighter you control it the better it behaves
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Michigan Custom 'Que "Serving Those Who Have Served US" Shirley Fabrication Custom Smoker Member Great Lakes BBQ Assn ServSafe Food Handler Certified [URL]https://www.facebook.com/pages/Michigan-Custom-Que/327994370697180?sk=timeline[/URL] |
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08-11-2014, 04:30 PM | #19 |
Take a breath!
Join Date: 05-07-12
Location: Woodstock ga
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The problem was how you built your fire. The charcoal is just fine and good idea to get you a starter bed of coals. You have to use a fire grate to get proper air flow. When you first light your fire leave the smoker door open until the fire gets going and beginning to burn clean. You can either light it with a torch or fluid and yes I said fluid. I know thats taboo but as long as you leave the door open until fire is going good you will not taste the fluid. I use it a comps to start my fire. The firebox door should remain shut and not be open. Open the vent covers fully. Like the other guys said use smaller splits at first and some small kindling. Once the fire is burning clean and door is shut you should be able to start closing the vents down some on the door and your fire should be able to burn for about 1.5 to 2 hours without adding more wood unless smoker is insulated then would burn longer. Once you cook on it a couple of times you will know how long that time is and be able to put a log on it in time for the temp not to drop. Happy Smoking!
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08-12-2014, 08:50 AM | #20 |
is One Chatty Farker
Join Date: 12-23-13
Location: DFW, TX
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Thanks for the tips guys, I'll probably put them all to work this weekend.
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08-12-2014, 09:11 AM | #21 |
is one Smokin' Farker
Join Date: 07-29-13
Location: Fort Worth, Tx
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Along with smaller splits make sure the wood is properly seasoned. If it's just "a little" green it will be harder to ignite and won't be as clean of a fire. Try to avoid the bags of wood. I've never had luck with any of those. Always too wet. I found it better to purchase my wood in bulk and let it season for a year before using.
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Backwoods Party G2, Backwoods Chubby G2, Weber OTG 22.5 (Homer series, RIP), Weber OTG 22.5, WSM 22.5, WSM 18.5, Weber Jumbo Joe, Weber Smokey Joe, Guru DX2 (X3), Insainly [B][I]Fast[/I][/B] [B][I][COLOR="Red"]RED[/COLOR][/I][/B] THERMOPEN MK4, Super, Duper [I][B]Fast[/B][/I] [COLOR=red][B][I]RED[/I][/B][/COLOR] THERMOPEN, Maverick 732,733, Weber S-330, Blackstone Flat Grill, Brinkman Electric Gourmet(X2) "The Twins" Rick |
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08-12-2014, 09:12 AM | #22 | |
is Blowin Smoke!
Join Date: 05-30-13
Location: Kyle, TX
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The temp will be easier to control with less raw material needing to ignite and it will be easier to maintain the thin blue smoke that you want as well. With a healthy bed of coals you should be able to shut your firebox door and use the intake damper for temp control. Most of us like to start with a chimney of lump, it makes a quicker coal bed and doesn't have the chemical fillers or ash production of briquettes. I usually start with a chimney of lit lump on top of a a pile of unlit lump with a couple of splits. I let it all burn down until the charcoal is all lit and the splits are ashed over. I then add another split just before the meat goes on and then begin the split every 45 minutes routine to maintain the heat and coal bed.
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[FONT=Lucida Sans Unicode]Never Trust A Skinny Cook!!![/FONT] Lone Star Grillz Vertical Offset, New Braunfels Black Diamond Offset (Retired), Weber Kettle :grin: |
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08-12-2014, 09:24 AM | #23 |
is One Chatty Farker
Join Date: 12-23-13
Location: DFW, TX
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Hmm, maybe that's another problem. I was thinking my heat source was "burning log", i.e. looks like a stick and has flames coming out. I wasn't focusing on maintaining a coal bed.
I'll give that a shot too. |
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08-12-2014, 09:30 AM | #24 | |
is Blowin Smoke!
Join Date: 05-30-13
Location: Kyle, TX
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Think about the old timers that burned a secondary fire and shoveled coals over to the cooking area as they were needed. Raw wood never made it to the cooker, only lit coals. Watch how Ms Tootsie does it at Snow's BBQ in Lexington.
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[FONT=Lucida Sans Unicode]Never Trust A Skinny Cook!!![/FONT] Lone Star Grillz Vertical Offset, New Braunfels Black Diamond Offset (Retired), Weber Kettle :grin: |
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