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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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04-11-2014, 09:19 PM
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#16 | |
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Full Fledged Farker
Join Date: 06-15-11
Location: Tyler, Tx
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Quote:
^ I too always start out with a good bed of charcoal and switch over to wood for the cook  . It takes a little longer to establish a good bed of coals using just wood to start the fire, but the end result is the same to me
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Klose Mobile Pit, Weber OTG, 2 UDS |
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04-12-2014, 10:58 PM
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#17 |
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Full Fledged Farker
Join Date: 12-15-12
Location: tuckerman,ark
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I was using all wood in my lang, even to start it.But its been a brutal winter here and seasoned wood is scarce now. Yesterday I made as big of a basket that would fit, filled it with ro lump not charcoal.Threw in a few chunks of wood and wow! I loved it.It ran for several hours steady 250. Added a peice of wood after about 3/4 hrs,kept it going.clean smoke from start.The weather was calm and 75 outside.So now there is 16 bags ro lump in my garage.But I was okay with all wood,just more tending.
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weber otg, lonestar insulated vertical,backwoods chuby.smoke hollow electric. Weber gasser. And a meat pin from lockhart texas! |
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