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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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09-05-2013, 07:57 AM | #1 |
On the road to being a farker
Join Date: 04-26-13
Location: Thief River Falls, MN
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Wood Moisture For a Stickburner
So I have been playing with building an effiecent fire to get the elusive thin blue smoke but have not gotten the results I have been hoping for. I have been using oak and maple which tests out at 10-15% moisture and there always seems to be white smoke until it gets burnt down to the coals. I have tried starting the fire with wood only and also with a chimmeny of lit lump and I can not get thin blue smoke unless I use only some hickory logs that I bought at the store that have been kiln dried to 6-7% moisture. I am trying to maintain a 225-250 degree fire which I have been able to do but I just need to get a clean fire. Any tips of help would be great.
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09-05-2013, 08:04 AM | #2 |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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have you been pre heating the wood?
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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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09-05-2013, 08:32 AM | #3 |
On the road to being a farker
Join Date: 04-26-13
Location: Thief River Falls, MN
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Yes I have once I get the fire going the next log goes on top of the fire box until its time to add it when the temp starts to drop.
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09-05-2013, 10:01 AM | #4 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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The greener the wood the hotter the fire needs to be either cook hotter or season it longer.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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09-05-2013, 10:06 AM | #5 |
is one Smokin' Farker
Join Date: 03-29-09
Location: Lenexa, Kansas
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What size are your pieces? Try going smaller if you're using large splits or chunks.
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[B]Head Groundskeeper - Squirrel Haven Estate, Lenexa, KS[/B] [B][COLOR="Red"]Chief Cook of the infrequently competitive Fullwood Bros' BBQ Team[/COLOR][/B] [B][COLOR="DarkRed"]Cigar Lounger, Malt Beverage Tester[/COLOR][/B] Owner/Operator of: Superior "Stealth" SS2, Brinkmann "Lefty" Bandera clone (retired), Comalco Black Dog grill, and various Weber kettles. World's fastest [B]Belgian/Cuban Racing Yellow[/B] thermapen. |
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09-05-2013, 10:11 AM | #6 |
Full Fledged Farker
Join Date: 12-10-12
Location: Dayton, Tennessee
Name/Nickname : Michael
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Agreed on the smaller splits
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Lang 48 Patio Smoker 22.5" Weber Kettle One Touch Platinum, Weber Spirit II E-310 |
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09-05-2013, 10:16 AM | #7 |
On the road to being a farker
Join Date: 04-26-13
Location: Thief River Falls, MN
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I have tried the smaller splits but maybe I need to keep adding lump to keep a good coal bed.
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09-05-2013, 10:17 AM | #8 |
is One Chatty Farker
Join Date: 01-19-13
Location: melbourne fl, adirondack native
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My wood got soaked in a sideways driving rain in the middle of the night before an early morning cook. The fire was kicking my a** until I pushed the fire all the way forward, and put the next piece in the fire box by the door, and the next two pieces on top of the fire box. So each piece went from top of FB, into the FB but not on the fire, then into the fire.
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[FONT=Arial Black][SIZE=3][COLOR=green]Smoke Shack, Lang 48 patio, weber 26, weber chimney, thermoworks rt600c, mav et-732[/COLOR][/SIZE][/FONT] |
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09-05-2013, 11:08 AM | #9 |
is One Chatty Farker
Join Date: 07-02-13
Location: The Shenandoah Valley
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I get 3x3's ripped into 8 ft lengths at my local lumber yard. I then dry them in a controlled environment with about an inch between them to allow air to circulate. I then cut 8" chunks off as I need them. Usually burn 3 logs in 12 hours ($9), always burns perfect
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09-05-2013, 12:57 PM | #10 | |
is Blowin Smoke!
Join Date: 05-30-13
Location: Kyle, TX
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Quote:
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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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1 members found this post helpful. |
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09-05-2013, 01:25 PM | #11 |
is one Smokin' Farker
Join Date: 03-29-09
Location: Lenexa, Kansas
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Sounds like you're on the right track; I build a pretty big fire to heat the cooker up initially and the coals from that are usually sufficient to keep the next split burning. But I also keep an unlit chimney loaded with charcoal - just in case the BBQ gods are looking the other way that day
__________________
[B]Head Groundskeeper - Squirrel Haven Estate, Lenexa, KS[/B] [B][COLOR="Red"]Chief Cook of the infrequently competitive Fullwood Bros' BBQ Team[/COLOR][/B] [B][COLOR="DarkRed"]Cigar Lounger, Malt Beverage Tester[/COLOR][/B] Owner/Operator of: Superior "Stealth" SS2, Brinkmann "Lefty" Bandera clone (retired), Comalco Black Dog grill, and various Weber kettles. World's fastest [B]Belgian/Cuban Racing Yellow[/B] thermapen. |
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09-05-2013, 03:02 PM | #12 | |
is Blowin Smoke!
Join Date: 05-30-13
Location: Kyle, TX
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Quote:
__________________
[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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09-05-2013, 03:56 PM | #13 |
Quintessential Chatty Farker
Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
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What kind of cooker? Pics, particularly the firebox & inlet air control?
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I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear. |
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09-05-2013, 04:02 PM | #14 |
Full Fledged Farker
Join Date: 07-10-12
Location: Olypen, Washington
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Also, oak is notorious for taking years to properly season. Split one of your splits and check the inside with a moisture meter. I'm guessing it's still a bit green. Split 'em small and stack loosely in an area where wind and sun can get at the pile.
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Cooking on a crazy contraption... |
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09-05-2013, 05:44 PM | #15 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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I vote air flow issue. Have you tried leaving the firebox door cracked open and controlling temps by size of fire? Many people with stick burners never close the fb door all the way.
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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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