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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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01-29-2013, 09:07 AM | #1 |
Babbling Farker
Join Date: 10-03-12
Location: Gastonia North Carolina
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Got my first batch of homemade charcoal going
I had to start the process last night because I had to get the wife to the airport this morning for business trip to NY city. Wanted to get started as soon as I got back this morning. Sorry if pictures ain't good all I have is an I phone. So hear we go, last night I split and filled the 30 gal barrel with pecan. And had that barrel sitting on a bucket raised off the ground.ImageUploadedByTapatalk1359471436.167476.jpgImageUploadedByTapatalk1359471456.968019.jpg
This was to make it easier getting it to sit flush with bottom of 55 gal barrel. Then it was a little tricky but i got the two flipped over.IImageUploadedByTapatalk1359471591.201212.jpg Then this morning started filling around the the barrels with scraps from splitting and some bark and broken limbs, used leaves and pine needles to fill in voids.ImageUploadedByTapatalk1359471736.420985.jpgImageUploadedByTapatalk1359471760.637948.jpg Got a small fire going on top and then put on the lid and stack and few blocks to help hold things down. ImageUploadedByTapatalk1359471831.130267.jpgImageUploadedByTapatalk1359471851.231158.jpgImageUploadedByTapatalk1359471868.534502.jpg Thanks for looking and bareing with me on quality of my posting ability. I will update things as they progress today good or bad. Wish me luck!!
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My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle |
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01-29-2013, 09:30 AM | #2 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Pix are fine - keep 'em coming! Looking forward to the progrees - I'm jealous!
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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01-29-2013, 09:33 AM | #3 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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Nothing wrong with that!
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest Purple Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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01-29-2013, 09:51 AM | #6 |
Full Fledged Farker
Join Date: 01-03-12
Location: Mechanicsville, VA
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Looks great to me. I can't wait to see the finished product.
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Rex Rex's Red Hot BBQ [url]http://www.savoryreviews.com[/url] KCBS & MABA Member [B]Black Thermapen[/B] and Backup [B]Blue Thermapen[/B]! BBQ Guru Shotgun Smoker, Traeger Lil Tex, Traeger Texas, Weber Performer, Weber OTS (X3), Weber Spirit (gasser) |
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01-29-2013, 09:58 AM | #7 |
Babbling Farker
Join Date: 10-03-12
Location: Gastonia North Carolina
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Ok I got things under control now . I think anyway. Wasn't gettin much of a draft so I took handy dandy cutting torch and blew some holes around the top of barrel. It's sounds like a small jet engine now.ImageUploadedByTapatalk1359475108.825872.jpg
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My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle |
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01-29-2013, 10:01 AM | #8 |
Babbling Farker
Join Date: 10-03-12
Location: Gastonia North Carolina
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Good eye!! You are correct. I realy like it but dont use it much anymore.
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My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle |
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01-29-2013, 11:39 AM | #9 |
is One Chatty Farker
Join Date: 01-10-11
Location: Sugar Hill, GA
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That is pretty cool!! I wish I had a handy dandy cutting torch for times like that. I bet you didnt even have to stop your burn or take it apart to do that huh.
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01-29-2013, 01:48 PM | #10 |
somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky
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I ran a 3/4 copperpipe from the lid to the heat source which give you extra heat as the gas burn Look like too much exhaust in my opinion
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01-29-2013, 01:55 PM | #11 |
Babbling Farker
Join Date: 10-03-12
Location: Gastonia North Carolina
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The fire burned out now. Just waiting on things to cool off. The suspense is killing. I may have farked up. I thought more was going to be better and I think the pine needles and leaves I used to fill in voids may clogged it a little from drafting. Oh well, if it didn't work, it will just be a learning process. Should know shortly.ImageUploadedByTapatalk1359489305.665983.jpg
__________________
My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle |
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01-29-2013, 01:59 PM | #12 |
Babbling Farker
Join Date: 10-03-12
Location: Gastonia North Carolina
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Thanks for advice. This is my first time trying this. If it don't work out I do plan cutting a little off the stack. Do you have any pics of the copper pipe that you want to share?
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My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle |
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01-29-2013, 02:05 PM | #13 |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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I see what you did now. Took me a while to figure it out. So you burned off the needles, etc as a way to get the logs to start smoldering also?
Was there a way for the flames, fire to get up under the barrel with the logs and therefore get those to start burning and smoldering also? I'm curious with the results too. Cool set up! Bob
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PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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01-29-2013, 02:10 PM | #14 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Im going to guess you just have overheated wood inside the barrel.
Looking forward to seeing the results.
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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01-29-2013, 03:52 PM | #15 |
Babbling Farker
Join Date: 10-03-12
Location: Gastonia North Carolina
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As bad as I hate to admit it, looks like Bbq Bubba was right. Just a bunch of farking hot wood. I will not give up, I'm gonna make charcoal dang it. I'm going to make a few changes now and try it again. Right after I clean up my mess. I will investigate and report back. Making changes now!
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My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle |
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