Chimney is up in flames right now, help! - Page 2

CharredApron · 03-31-2013, 07:41 AM

Quote:

Originally Posted by Fatalis

Its burning real hot with fire now, what do I do???? Let it burn?

Add some more paper and gas. And have a April Fools show!

4ever3 · 03-31-2013, 10:39 AM

Which way did they go!?!

landarc · 03-31-2013, 11:37 AM

If you have filled the chimney with charcoal, you have a problem, but, it is manageable. Put the coals in your cooker, it will spike in temps a little. Shut down the intake completely for 10 minutes the crack it open. Temps will be in the 300f range, put meat on. Since you started hot, and have used charcoal for fuel, you'll end up with about 5 hours of cooking time for a normal load.

NRA4Life · 03-31-2013, 11:48 AM

Quote:

Originally Posted by Fatalis

When my mom decides to take a look shes gonna be on fire

Is it just me? Am I losing my mind? Do any of Fatalis responses address anything that anyone has asked? Do they make any sense? I picked a bad day to stop sniffing glue...

landarc · 03-31-2013, 11:52 AM

It is not a stellar thread for continuity and communication.

HankB · 03-31-2013, 12:27 PM

Quote:

Originally Posted by Fatalis

Well, if its gonna be toast will it last a 10 hour smoke on top of already used charcoal?

One word: Air delivery.

In the chimney, the heat draws in plenty of air that fans the flames. The chimney concentrates that air around the lit coals. In the smoker you control the air flow to keep it from burning too fast.

Gnaws on Pigs · 03-31-2013, 12:47 PM

If I'm cooking a butt for 10 hours, I don't use a chimney-I fill my charcoal pan with lump charcoal, then light a small amount of it in the middle, set the vents to my desired temp, and it will continue to burn slowly all day.

82's BBQ · 03-31-2013, 12:58 PM

When the fark did we get to Albuquerque?

"Bone to Bark" BBQ · 03-31-2013, 01:15 PM

Quote:

Originally Posted by 82's BBQ

When the fark did we get to Albuquerque?

This thread took a wrong turn way back around Buffalo somewhere..... I've been confused since the beginning of this trip????

Gasket · 03-31-2013, 01:18 PM

Oldbob · 03-31-2013, 01:35 PM

N8man · 03-31-2013, 03:02 PM

so's I'm guessing the fire's out by now.......

did your maw come out and look at it for you?

landarc · 03-31-2013, 03:45 PM

Fatalis, once you get done with the cook, let us know how it went.

Also, going forward, if we know what you're cooking on, what you're cooking etc...in the first post, we can be of more help, more quickly.

Generally, I do not like to use a load of old charcoal alone for a cook, they often look fine, but, have heated through in such a way, that they simply seem to burn out faster. Also, as was mentioned above, you will be better off with almost all of the charcoal in your cookers fire area, and just a few (10-12) briquettes lit fully. That gives you a more controlled fire. In my kettle, I know that 12 briquettes will give me a reliable 250F to 275F of heat. So I never need more than 12 lit, and a few pounds of fresh charcoal to back that up. I like to mix old charcoal briquettes into the new ones, that lets me be cheap, yet also, get a predictable burn.

caseydog · 03-31-2013, 04:05 PM

If this is about a charcoal chimney, somebody needs to switch to decaf.

Charcoal in a charcoal chimney burns very hot for a while. Don't freak out.

CD

Toney Marconi · 03-31-2013, 04:51 PM

I like to dip my french fries in ketchup.

03-31-2013, 10:39 AM	#17
4ever3 somebody shut me the fark up. Join Date: 04-29-12 Location: Tulsa	Which way did they go!?! __________________ Jeremy Old Oklahoma Joe (Opal) GMG TREK (Greta Thunberg) Weber Summit Charcoal (Waylon) MAK 2 Star (Maybel) 2x “Unfortunately nothing wrong with that” Bob C Que… I must be living right (somehow…)

03-31-2013, 11:37 AM	#18
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	If you have filled the chimney with charcoal, you have a problem, but, it is manageable. Put the coals in your cooker, it will spike in temps a little. Shut down the intake completely for 10 minutes the crack it open. Temps will be in the 300f range, put meat on. Since you started hot, and have used charcoal for fuel, you'll end up with about 5 hours of cooking time for a normal load. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

03-31-2013, 11:52 AM	#20
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	It is not a stellar thread for continuity and communication. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]
	1 members found this post helpful.

03-31-2013, 12:47 PM	#22
Gnaws on Pigs is one Smokin' Farker Join Date: 05-22-10 Location: Smoky Mountains, NC	If I'm cooking a butt for 10 hours, I don't use a chimney-I fill my charcoal pan with lump charcoal, then light a small amount of it in the middle, set the vents to my desired temp, and it will continue to burn slowly all day. __________________ ...Half a yard full of crap to cook on like everybody else... Slow-to-average-speed [COLOR=dimgray]GRAY[/COLOR] Wal-Mart thermometer Just a hungry hillbilly lookin for a dead critter to cook Four [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zeros[/URL] in one [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=red]throwdown[/COLOR][/URL][COLOR=red],[/COLOR] baby! :bow:

03-31-2013, 01:18 PM	#25
Gasket Full Fledged Farker Join Date: 01-06-12 Location: Nuremburg PA	Wtf?

03-31-2013, 12:58 PM	#23
82's BBQ Full Fledged Farker Join Date: 01-21-12 Location: Danville, IL	When the fark did we get to Albuquerque?

03-31-2013, 01:35 PM	#26
Oldbob is One Chatty Farker Join Date: 08-24-06 Location: Kokomo,Indiana	__________________ Chargriller Akorn Drum Smoker " Old Smokey " Work in Progress Kingsford Premium Charcoal Grill Weber Gasser Genesis Silver A Pit Barrel Cooker Maverick ET-732 VietNam Veteran US Navy May you Sleep in Peace always...and Please....Thank a Veteran for That Privilege!!

03-31-2013, 03:02 PM	#27
N8man Babbling Farker Join Date: 05-09-07 Location: God's Country Ossipee-Osceola NC	so's I'm guessing the fire's out by now....... did your maw come out and look at it for you? __________________ N8man Average Joe Backyard Enthusiast How I Fire Up That Ugly DrumPit Smoker!!!!

03-31-2013, 03:45 PM	#28
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Fatalis, once you get done with the cook, let us know how it went. Also, going forward, if we know what you're cooking on, what you're cooking etc...in the first post, we can be of more help, more quickly. Generally, I do not like to use a load of old charcoal alone for a cook, they often look fine, but, have heated through in such a way, that they simply seem to burn out faster. Also, as was mentioned above, you will be better off with almost all of the charcoal in your cookers fire area, and just a few (10-12) briquettes lit fully. That gives you a more controlled fire. In my kettle, I know that 12 briquettes will give me a reliable 250F to 275F of heat. So I never need more than 12 lit, and a few pounds of fresh charcoal to back that up. I like to mix old charcoal briquettes into the new ones, that lets me be cheap, yet also, get a predictable burn. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

03-31-2013, 04:05 PM	#29
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Texas	If this is about a charcoal chimney, somebody needs to switch to decaf. Charcoal in a charcoal chimney burns very hot for a while. Don't freak out. CD

03-31-2013, 04:51 PM	#30
Toney Marconi Full Fledged Farker Join Date: 11-26-12 Location: Richmond, VA	I like to dip my french fries in ketchup.