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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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03-02-2013, 11:03 AM
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#1 |
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Babbling Farker
  Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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wholly cow man!! saved my cook!!!
I have a new Ok Joe and have a few cooks under my belt, I feel that I know it well enough to try a brisket. I have done a few on other smokers.
Well.... Fire up my pit this morning about 7 am, use the same routine I have in the other cooks. taking forever to heat up. Ok, just ride with it. Got it to about 225, decided to go ahead and put the meat on, I am shooting for 250f or so then disaster hits. Could not get it any hotter, all I was getting was white ugly smoke. After fiddling with it for a while, as my heart is sinking, I realise that I am not getting a flame, I am using lump to get it going then going to sticks. now its at 200 and going nowhere fast Man what the hell is going on?? Then it dawns on me that I am not using the same firewood that I used on the other cooks, this was from my wood pile for my fireplace. Last cook I used bundled wood from Kroger, it actually worked great. So I pull that wood off and put more of the kroger wood I had left over. Flames right away... EUREKA!!! the the smoker is happily chugging along at 260f, just like before. Ahhhh time for a beer...I can reeeeeelax now man I was worried for awhile there!!! no more of that firewood for the smoker!! that wood is kinda old an must have been wet, I did put it on my firebox and it was smoldering when I put it in, did not matter.... Last edited by ButtBurner; 03-02-2013 at 11:56 AM.. |
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1 members found this post helpful. |
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03-02-2013, 11:49 AM
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#2 |
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Quintessential Chatty Farker
  Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
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Good lesson learned without a total train wreck. I'm pretty much only using lump and/or kiln dried hickory splits to get the right temps & pretty smoke.
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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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03-02-2013, 12:54 PM
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#3 |
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Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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yeah, I learned from that!
Until I can come up with a good wood supplier, the Kroger stuff will do. With spring coming I am sure they will stop selling it soon, I may have to stock up a bit its nice, kiln dried hardwood, mostly oak, ash, and maple |
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03-02-2013, 01:00 PM
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#4 |
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Quintessential Chatty Farker
Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
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If you have a favorite restaurant or pizza joint that features a wood fired oven, ask them who their supplier is. I only suggest that because my supplier, Southern Fuel Wood in Newberry, Florida (the have a neat web site) mentioned his largest market for kiln dried hardwoods are those kinds of restaurants.
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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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1 members found this post helpful. |
| Thanks from:---> |
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03-02-2013, 01:04 PM
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#5 | |
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Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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Quote:
thanks!!! I see wood on CL, but am leery of it, especially now. The wood I had trouble with looked perfectly fine to me. Still cruising at 260f on the Kroger wood!!! |
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03-02-2013, 01:29 PM
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#6 |
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Found some matches.
Join Date: 01-22-13
Location: Austin,TX
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While you're relaxing lets see some pics. Working on finishing my LyfeTyme smoker project this weekend. Looking for inspiration.
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03-02-2013, 02:22 PM
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#7 | |
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Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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Quote:
glad you asked!!! Last edited by ButtBurner; 07-23-2015 at 07:22 AM.. |
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03-02-2013, 02:33 PM
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#8 |
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somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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I keep firewood for my firepit outside, but my smoking wood is stored in the garage. If your wood was stored outside, it may have had too much moisture in it.
CD |
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03-02-2013, 02:40 PM
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#9 | |
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Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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Quote:
exactly!!!! I have never had a pit that used nothing but wood before about a month ago... |
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03-02-2013, 03:01 PM
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#10 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Good that you did not lose the cook that would have sucked
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[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] |
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03-02-2013, 03:04 PM
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#11 | |
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Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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I do have a WSM clone with a blower on it, I could have fired it up and cook it on that, but, yeah, that would have sucked!!! ...still churning along at 250f... |
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03-02-2013, 03:07 PM
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#12 |
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Babbling Farker
Join Date: 04-03-10
Location: Cypress TX
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Nice pr0n!
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J Crunch |
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03-02-2013, 03:20 PM
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#13 | |
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is one Smokin' Farker
Join Date: 03-19-12
Location: Louisville,Ky
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