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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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01-26-2013, 08:48 AM | #1 |
Found some matches.
Join Date: 01-19-13
Location: Alabama
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Using lump in offset smoker?
I am new to the smoking scene. I have a small Charbroil offset smoker. I want to try some lump charcoal today. The fire box is pretty small Is the Minion method the best way to light it?
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01-26-2013, 09:39 AM | #2 |
is One Chatty Farker
Join Date: 01-14-07
Location: Mount Washington, Kentucky
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You need to establish a good bed of coals.
You need to get the smoker up to cooking temp. You can do that in the smoke box or a chimney. Push the coals up against the main box and add new fuel against it. The fire burns towards the air intake. This is banking the coals. Add new fuel as needed to maintain the temps. Every smoker is different. I haven't cooked on yours. Practice is the key. Hope this helps, jon |
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01-26-2013, 12:53 PM | #3 |
is Blowin Smoke!
Join Date: 07-13-12
Location: Sterling, VA
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I use lump in my offset most of the time. Make a basket that is raised off the bottom. If no basket make sure to use a grate on the bottom of the firebox.
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BWS Party |UDS|Maverick ET-73 |Maverick ET-732 |Super Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer Smokin-n-Style BBQ Team - Pitmaster Lagniappe Chili Team - Head Cook KCBS CBJ |
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01-26-2013, 02:55 PM | #4 |
is one Smokin' Farker
Join Date: 07-10-11
Location: Saskatoon, SK
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Get a WSM or a UDS asap. You will make fair food in what you are cooking on now but with headaches and a lot of babysitting. A WSM is almost dummy proof, and super efficient. Or if your are on a budget or a DIY type of guy make a UDS, very similar to a WSM but just uglier. I ran the same unit as you three years before I upgraded and after looking back I wish I would have a lot sooner.
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@kenthanson @devilmademeqit Devil made me Q it BBQ team |
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01-26-2013, 10:37 PM | #5 | |
Take a breath!
Join Date: 05-21-12
Location: Oak Harbor, WA
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Quote:
I've spent a lot of time and money modding my COS trying to get it to cook evenly. All I ever did was fight it to keep even temps, and I had to constantly add more fuel for longer cooks. |
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01-27-2013, 07:32 PM | #6 |
Found some matches.
Join Date: 01-19-13
Location: Alabama
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Thanks for the replies! Didn't get to Q anything this weekend. Think I have the Flu! Dr. tomorrow.
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01-27-2013, 08:24 PM | #7 | |
Full Fledged Farker
Join Date: 09-03-12
Location: Hopkins, MN
Name/Nickname : Curly
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Quote:
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Chargriller Pro w/SFB [COLOR="Magenta"]retired[/COLOR] Brinkmann TrailMaster 1 generic digital thermometer Maverick 732 UDS [COLOR="Red"]Thermapen Mk4[/COLOR] |
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01-27-2013, 09:09 PM | #8 | |
is one Smokin' Farker
Join Date: 07-10-11
Location: Saskatoon, SK
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Quote:
__________________
@kenthanson @devilmademeqit Devil made me Q it BBQ team |
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01-27-2013, 09:18 PM | #9 | |
Full Fledged Farker
Join Date: 09-03-12
Location: Hopkins, MN
Name/Nickname : Curly
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Quote:
Curly
__________________
Chargriller Pro w/SFB [COLOR="Magenta"]retired[/COLOR] Brinkmann TrailMaster 1 generic digital thermometer Maverick 732 UDS [COLOR="Red"]Thermapen Mk4[/COLOR] |
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01-27-2013, 10:47 PM | #10 |
is one Smokin' Farker
Join Date: 11-26-12
Location: Saint Louis MO
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No need for a basket or minion method. Those belong in vertical smokers like UDSs and WSMs. Your best option is to build a base of coals with charcoal and then add wood splits or chunks on top of it. Baskets full of charcoal in a tiny firebox choke the air flow through the cooker making it hard to keep temps up. Offsets are ALL about airflow. If you have bad airflow, you're gonna hate cooking on it.
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18" OTS, 22" OTG, SJ Silver, Cimarron Offset, Coleman Bullet, PBC, UDS, QMaster ATC |
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01-27-2013, 11:53 PM | #11 |
is one Smokin' Farker
Join Date: 07-24-11
Location: Gadsden, Alabama
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I like Lump. It's what I feed my UDS.
I also use lump to start my wood fires in my Offset. I put Lump between and on a couple of Splits of Oak or Pecan, then add a chimney of burning coals on top. Soon I'm up to temp, and waiting for the smoke color to change before putting on the meat. |
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01-28-2013, 12:06 AM | #12 |
Full Fledged Farker
Join Date: 07-20-11
Location: Westchester, IL
Name/Nickname : Forrest
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I have an old brinkmann pitmaster offset that I still use. IMO, the flavor that a stick burner gives meat is very special. I use lump to establish a bed of coals, then add wood splits every 30 - 60 minutes as needed. Here's a post that may help: http://www.bbq-brethren.com/forum/sh...d.php?t=121563
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Forrestbro - Peoria Custom Cooker Meat Monster IF, Vision Grill-B, Grand Hall gasser, NB Bandera, Weber SS Performer, Weber Brownie 26", Chicago Bears UDS, White Sox UDS, |
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01-28-2013, 03:37 AM | #13 |
Full Fledged Farker
Join Date: 01-06-12
Location: Nuremburg PA
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I have a Char-griller pro w/ SFB and I used to use all lump. I would go through bags and bags of it just to try to keep her at 250. I did some basic mods to her and now do the bed of lump and feed her splits when she needs it,usually every 30 to 40 mins. She now has no problem getting as hot as I want her to and holds the temp much better.
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01-28-2013, 07:52 AM | #14 | |
Got Wood.
Join Date: 12-03-12
Location: Cucamonga, CA
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Quote:
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Old Guys Rule! |
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