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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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01-23-2013, 08:33 AM | #16 |
Quintessential Chatty Farker
Join Date: 06-29-11
Location: Greeneville TN
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I think they are saying bury the chunks before you light the fire.
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01-23-2013, 08:54 AM | #17 |
is One Chatty Farker
Join Date: 02-11-10
Location: Northern VA
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If you have a moving blanket, lay that over the cooking chamber; it will help hold the heat. I have a Black Diamond and use it when it is really cold and windy. It really does help.
Also, not sure what you are using to watch the temps inside, but a Maverick is helpful. The temp gauge on mine is really not useful. Just my 2 cents. wallace
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wallace(Don) - Life Is Good But BBQ Is Better - BWS - Fat Boy - WSM 22.5 - A bunch on other outdoor cooking stuff. - KCBS CBJ# 58657 - MABA Member "Take luck!" |
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01-23-2013, 08:58 AM | #18 |
is one Smokin' Farker
Join Date: 11-26-12
Location: Saint Louis MO
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Best advice anyone gave me about cooking on an offset...DITCH THE FARKING CHARCOAL BASKET!!!
Build a real fire on the charcoal grate in the firebox. Light a chimney of charcoal and lay it down as a base layer then add 2 or 3 small splits of your wood of choice. If you don't have splits. Add 2 chimneys of charcoal and then place wood chunks on top. Works like a bad habit.
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18" OTS, 22" OTG, SJ Silver, Cimarron Offset, Coleman Bullet, PBC, UDS, QMaster ATC |
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Thanks from:---> |
01-23-2013, 09:02 AM | #19 |
is one Smokin' Farker
Join Date: 07-24-11
Location: Gadsden, Alabama
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I've tried it both ways. It's a waste of time to soak.
Use chunks or wood splits for your smoke. In my Offset, I use a combo of RO Lump and wood splits for my smoking. I use a good bit of wood. Cheaper than charcoal too. I'm partial to Oak, Hickory and Pecan. Lots of each near my house. In my UDS or WSM I use chunks or small splits buried in the Lump. If you have to use chips, invest in a Cast Iron smoker box. |
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01-23-2013, 09:05 AM | #20 |
is one Smokin' Farker
Join Date: 04-12-08
Location: Chattanooga TN
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nahuh
No!!
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Weber 22 Smokey Mountain Weber 14 Smokey Mountain Weber Genesis 330 EP |
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01-23-2013, 09:09 AM | #21 |
Babbling Farker
Join Date: 10-15-12
Location: Anaheim, CA
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Chips, No! Chunks, Yes! Soak, No!
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Double Barrel Drum Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, Smokey Joe - Certified Moink Baller |
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01-23-2013, 09:09 AM | #22 |
is Blowin Smoke!
Join Date: 01-09-13
Location: Tupelo, MS
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I am not sure about the rest of the country but here in Mississippi I find that burning wet wood stinks. If it stinks I don’t want it in my smoker.
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01-23-2013, 09:35 AM | #23 |
is Blowin Smoke!
Join Date: 02-07-07
Location: Mt. Gilead, NC
Name/Nickname : Clyde
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Why keep you wood chunks out of the rain if you are going to put them in a bucket of water before you use them.
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01-23-2013, 09:40 AM | #24 | |
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL
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Quote:
I use chips only if I have them. By choice I use chunks for both grilling and smoking. Both chunks and chips will light when dropped on hot coals but closing up the cooker starves them of oxygen and puts the flame out, resulting in smoke. I see no benefit to soaking the wood.
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Weber Crazy |
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01-23-2013, 10:54 AM | #25 | |
Is lookin for wood to cook with.
Join Date: 12-02-12
Location: Visalia CA
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Quote:
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TulareJohn |
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01-23-2013, 11:23 AM | #26 |
Take a breath!
Join Date: 12-27-12
Location: Warrenville, IL
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Cat Daddy's BBQ : 22.5 WSM / PBC / Akorn / Weber OTG 22.5 Cajun Bandit / Smokey Joe Gold |
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