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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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01-15-2009, 08:12 PM | #16 | |
Full Fledged Farker
Join Date: 01-02-09
Location: Newton, KS
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Jonathan - Blue Weber One Touch Gold, rescued NBBD, Weber Smokey Joe |
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01-15-2009, 08:18 PM | #17 |
is Blowin Smoke!
Join Date: 03-17-08
Location: Fort Mill, SC
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With this level of knowledge, there is no wonder, why this is the BEST FARKIN forum, ever!!! Hats off to bigabyte!
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Butts-N-Gutts BBQ Team UDS (born on July 2008 ) Custom Brick BBQ grill Weber 22.5 Blue Kettle (CL rescue) Turkey Fryer Superbly accurate, ferociously fast, RED THERMAPEN "Certified MOINK Ball Maker" 2008 www.southerntreats.blogspot.com |
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01-15-2009, 08:29 PM | #18 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Well, it's not absolute, but generally that way.
I have seen people post pics on forums before where they said the meat was nasty tasting and the smoke was thick. The pics posted showed how they added fuel to the firebox. I remember one in particular in a smoker similar to the ones in the pic earlier on this thread, where the charcoal and wood filled over 3/4 of the total volume of the firebox. It is difficult to imagine that much fuel burning cleanly in such a constrained environment, let alone sucking in enough air through the intakes. I have a small offset similar to yours, and I use the Minion method every time. The first thing I did was raise the charcoal grates so there was about 6 inches clearance below, which also gave me more surface area for charcoal (double sweet). Yours may already be this way, but if not do yourself a favor and make this change. I took a perforated stainless steel paper plate holder which I bought from Ace Hardware and set it up in the hole between my firebox and cooker to keep flames from being able to leap in to the cooker. I have seen others do this same thing with a perforated pizza pan. With this in place, I would put the lit coals on the charcoal grate against that "baffle", or looking at it another way I put them on the grate and shoved them as close to the cooker chamber as i could with a fireplace shovel. Then I backfilled to the intakes with unlit charcoal and let the fire burn backwards toward the air intakes. I get consistent 90 minute burn periods with Royal Oak lump doing this. I would not add a really thick layer, just a good layer with decent coverage, probably about 3 inches thick or so. I would put 4 to 6 chunks (depending on size) on top of these coals evenly scattered from front to back and side to side. When it was time to refuel, I would shove all the remaining lit coals to the side nearest the cooking chamber, and backfill the same as before and put on some more wood chunks as before. I ran about 240-270 this way, with 90 minutes between refueling like clockwork. Larger offset have larger and deeper fireoxes, and some have charcoal baskets designed for a snaking Minion method type burn, and they can go quite a while without refueling. For the smaller offsets though, you're gonna have to refuel.
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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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01-15-2009, 08:34 PM | #19 |
is One Chatty Farker
Join Date: 07-31-08
Location: Belton, mo
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Bigabyte, that is one hell of a good explanation. Thanks!
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-Shane Petzold- -MooCow BBQ team- -Facilities and equipment manager at Operation BBQ Relief- -[URL="http://www.moocowbbq.com"]www.moocowbbq.com[/URL]- -Home of the Make it Take it Drum Class- -kCBS/ CBJ- - Stoker powered stainless steel cabinet smoker-Mini & 3 Regular UDS-[B][COLOR=Blue]BLUE [/COLOR][/B]Weber OTG-Saffire ceramic grill-26" plow disc-Green mountain pellet -16' Stealth Competition trailer- |
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01-15-2009, 08:36 PM | #20 | |
somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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"Wood creosote is created by high temperature treatment of beech and other woods." "Wood creosote is a colorless to yellowish greasy liquid with a smoky odor and burned taste." If are smokers/Grills were full of creosote I believe we would be very Ill. I still believe it is a Carbon Build up.
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************************** *** Terry ~ aka Pork Smoker *** ** XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration |
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01-15-2009, 08:40 PM | #21 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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If you want a long burn with minimal refueling (end even minimal fuel for that matter), then check out vertical smokers like WSM's, UDS/BDS, Stumps, Spicewine, Backwoods, etc. You can go all day or night without refueling at all, holding a steady temp and only using maybe 10 pounds of charcoal. For my small offset, a 12 hour cooking session would use over 30 pounds of lump.
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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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01-15-2009, 08:44 PM | #22 | |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Quote:
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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01-15-2009, 08:44 PM | #23 |
Knows what a fatty is.
Join Date: 11-16-08
Location: Kingston, Ontario
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Bigabyte, I concur that you have provided a great explanation. I have been puzzled why everyone it seems is able to set and forget temperatures for 10 hours on their cooker and I have been fiddling with my offset's firebox every 30 minutes. It sounds like if I follow your approach I can at least stretch it out to 90 minutes or so. For a small offset, how many lit coals would you start with?
Thanks |
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01-15-2009, 08:51 PM | #24 | |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Quote:
My offset is a Brinkmann Smoke N Pit Deluxe, which I believe nowadays goes by the name Pitmaster Deluxe. I always left the intake fully open as well, just so ya know.
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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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01-15-2009, 09:15 PM | #25 | ||
Full Fledged Farker
Join Date: 01-02-09
Location: Newton, KS
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Great stuff Bigabyte. We should rename this thread "Horizontal Offset Smoking 101"
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Jonathan - Blue Weber One Touch Gold, rescued NBBD, Weber Smokey Joe |
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01-16-2009, 02:41 AM | #26 |
somebody shut me the fark up.
Join Date: 07-11-06
Location: Norco, Ca.
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If UDS folks ae reading this keep in mind the white smoke you see is fat dripping in the coals and burning off. I don't restrict the exhaust from the 8 1/2" holes on a flat lid or close daisey wheel on weber lid.
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01-16-2009, 05:16 AM | #27 |
Babbling Farker
Join Date: 08-03-08
Location: Mesa, AZ Not exactly hell, but the zip code is very close...
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Thannks to all who have contributed to this thread. Some may remember I bought a New Braunfels Smoker some months back, and have only used it a couple of times. The reason being I was having a lot of trouble maintainng even cooking temps. I think I now understand a lot more, and will give it a try agian this weekend with the offset. Thanks again!
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[FONT=Comic Sans MS]Bo Compton in Mesa, AZ, KCBS CBJ[/FONT] [FONT=Comic Sans MS]Weber Ranch Kettle, BDS Mega, OTS x 2, Weber Platinum[/FONT] [FONT=Comic Sans MS]18.5 WSM w/Stacker from ProQ, 22.5 WSM, Reverse Flow Lang Clone 80 butt capacity mounted on 25 foot trailer with attached awnings[/FONT] [FONT=Comic Sans MS][COLOR=#ff0000]LFSA RED Thermapen,[/COLOR] [/FONT] [FONT=Comic Sans MS]And 1 2010 Victor brand Hot Dog Cart[/FONT] |
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01-16-2009, 06:26 AM | #28 |
is One Chatty Farker
Join Date: 01-14-07
Location: Mount Washington, Kentucky
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Bigabyte,
Thanks for all the knowledge. Early on you said fire =heat&air&wood. As the discussion progressed it seems that heat=charcoal/coal bed Is burning only wood possible? In the larger offset pits it seems like a lot of charcoal would be used. jon (king of cresote) |
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01-16-2009, 07:15 AM | #29 |
is one Smokin' Farker
Join Date: 10-29-08
Location: Columbia, MD
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This is a GREAT thread! Very informative Thanks to all of those commenting. Not an expert by any means and love reading the posts. Our personal preference is to only use wood. We light with a weed burner. You have to get to know your smoker, e.g., air temp, air flow and your wood. It is a never ending and enjoyable part of Q'ing for us. Best accomplished with practice and tasty beverages Some loads of wood haven't burned right and ended up in the fireplace instead of the smoker.
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Mike CHIX, SWINE & BOVINE Bbq. Because Bad BBQ is Downright Criminal [COLOR=#000080]csbbbq.com[/COLOR] KCBS & MABA member - CBJ #21870 Jambo (Geer) Pit Lang 84 Deluxe w/roof system Lang 60 w/warmer |
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01-16-2009, 07:16 AM | #30 | |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Quote:
__________________
Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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