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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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10-30-2011, 07:01 PM | #1 |
Full Fledged Farker
Join Date: 10-20-11
Location: Omaha
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Using wood only, tips?
Just got a mutha load of oak.
Looking for the best tips/advise cooking and smoking using straight wood with a charcoal starter. Have 2 chickens going now for a chicken chili my wife wants to make for work. Would like the doos and donts using straight wood. This is in an offset smoker btw.
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Kamado Saffire Yoder Cheyenne Weber Kettle 22.5" Weber Summit Weber Performer Weber Go-Anywhere Weber Jumbo Joe Last edited by thirtydaZe; 10-30-2011 at 07:19 PM.. |
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10-30-2011, 07:23 PM | #2 |
Babbling Farker
Join Date: 05-10-11
Location: East of Atlanta, GA.
Name/Nickname : Colin
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Must have a good bed of embers on the bottom before adding more splits and cooking.
Warm any additional splits on top of the fire box before adding them in. Warm wood begins burning sooner and doesn't smolder as much.
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Colin - "Drinking alcohol can cause memory loss... or worse, memory loss" New Braunfels Hondo Offset New Braunfels Bandera (Refurbished & Improved) Char-Broil 450 (Purchased new in 1981) 1996 Blue Weber SS Performer Weber charcoal Go-Anywhere 2 Weber SJSs & modified stock pot Mini-WSM Weber rotisserie, Rib-O-Lator & Smokenator system Blackstone Tailgater Combo & STOK Island gasser |
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10-30-2011, 07:24 PM | #3 |
is Blowin Smoke!
Join Date: 10-16-08
Location: Virginia
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Small hot open draft fires work best for me. If you load the firebox with too much wood and then have to shut the intake to keep temps from skyrocketing then you are using too much wood. You will learn to feed wood at the proper interval to maintain a steady good coal base with out having the temperature fall and then get unstable. Good Luck
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10-30-2011, 07:25 PM | #4 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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You can also set up a burn pit and then shovel the coals over to te smoker.
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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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10-30-2011, 07:45 PM | #5 |
Full Fledged Farker
Join Date: 09-25-11
Location: Follansbee, Wv
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That's what I do, plus add a few chunks with the coals.
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El Cheapo Royal Oak charcoal grill (heavily modified and repaired), Chargriller Pro, Webber 22.5" Silver, Webber Smokey Joe, Hibachi, UDS, ECB Square My name is Monty, dad, or grandpa...depending on who you are. |
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10-30-2011, 08:11 PM | #6 |
Full Fledged Farker
Join Date: 10-20-11
Location: Omaha
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A bit concerned with getting to much smoke when new wood added, how should i combat this?
About to find out how i did with chicken but the smoke is my concern.
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Kamado Saffire Yoder Cheyenne Weber Kettle 22.5" Weber Summit Weber Performer Weber Go-Anywhere Weber Jumbo Joe |
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10-30-2011, 08:13 PM | #7 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Preheat the wood by sitting it on top of your firebox or, if the firebox on your offset is big enough, just put the next log in the firebox and let it preheat. That's what I do with my Jambo.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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10-30-2011, 08:14 PM | #8 |
Full Fledged Farker
Join Date: 09-25-11
Location: Follansbee, Wv
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It all depends on how the wood is added. If allowed to smolder and smoke, it will be stronger. That's why I like the hot coal method. I can add raw wood as I need it for more or less smoke.
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El Cheapo Royal Oak charcoal grill (heavily modified and repaired), Chargriller Pro, Webber 22.5" Silver, Webber Smokey Joe, Hibachi, UDS, ECB Square My name is Monty, dad, or grandpa...depending on who you are. |
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10-30-2011, 08:15 PM | #9 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Keep the splits you intend to use heating on top of the fire box. Or sue a separate firepit. The realy key is having a small hot fire and preheated wood, this cuts down on smoke and gives faster ignition. This avoids oversmoking. Also, load only one or two splits at a time, keeps the fire smaller and hotter.
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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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10-30-2011, 08:16 PM | #10 |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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you've got a stickburner... If you have a bed of coals, pre-warm the wood as suggested, allow for good air flow and add wood as needed to maintain desired temp, then there is not much more you can do. A stickburner will definitely put out a smokey flavor.. they key is a clean burning fire.
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XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles |
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10-31-2011, 10:21 AM | #11 |
Full Fledged Farker
Join Date: 10-20-11
Location: Omaha
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Well, thanks for all the help everyone.
Ultimately, my 2nd attempt with the offset wasn't as favorable as my first go. A. had trouble getting the temp high enough B. contrary to what i was afraid of, to much smoke, i hardly had any what so ever. Good learning experience, I'll do better next time going in with a better idea of how to burn the logs.
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Kamado Saffire Yoder Cheyenne Weber Kettle 22.5" Weber Summit Weber Performer Weber Go-Anywhere Weber Jumbo Joe |
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10-31-2011, 11:13 AM | #12 |
Knows what a fatty is.
Join Date: 10-07-11
Location: Kansas City, MO
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I don't do much all wood smoking but I have learned and been told that bark will cause to much smoke and a bad taste. If you can remove the bark and preheat.
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10-31-2011, 12:25 PM | #13 | |
is one Smokin' Farker
Join Date: 05-11-10
Location: Doraville GA
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Quote:
Thanks to the brethren for teaching me this invaluable lesson.
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Super fast Purple Thermapen Shirley Fabrication Offset 24x60, Weber SS Performer date code EE, Weber 18 and 22.5 OTS Kettle w/Marty's handles, Smokey Joe Silver w/wooden handle a.k.a. Mini Me, Weber Smokey Joe Platinum date code ER Sipsey: Secret's in the sauce. |
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10-31-2011, 12:56 PM | #14 | |
Full Fledged Farker
Join Date: 10-20-11
Location: Omaha
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Quote:
I was actually doing that last night. So, dumb question, in reality i'll be applying smoke for the cook duration? which seems like a lot of smoke.?
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Kamado Saffire Yoder Cheyenne Weber Kettle 22.5" Weber Summit Weber Performer Weber Go-Anywhere Weber Jumbo Joe |
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10-31-2011, 01:25 PM | #15 | |
is one Smokin' Farker
Join Date: 05-11-10
Location: Doraville GA
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Quote:
12 hours of this ^^^^^^ Equals that ^^^^^^^
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Super fast Purple Thermapen Shirley Fabrication Offset 24x60, Weber SS Performer date code EE, Weber 18 and 22.5 OTS Kettle w/Marty's handles, Smokey Joe Silver w/wooden handle a.k.a. Mini Me, Weber Smokey Joe Platinum date code ER Sipsey: Secret's in the sauce. |
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Thanks from:---> |
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