How do you start your fire?

backyardchef · 03-07-2007, 12:53 PM

I guess it depends on my mood and the weather-- sometimes I'll use kindling and slowly throw on bigger pieces of wood, sometimes charcoal and a firestarter or weedburner (if I'm in a hurry or feel lazy), sometimes all wood.

Usually, I leave the lid up on the firebox and the door open until the fire is really going well and cleanish and burning down, and then close it, and let it go full open on the inlets until I hit the target temp, or when I'm really patient, I'll wait until the steel is heated up all the way around and the temp is stable. Then I might start making air adjustments.....Honestly, it's not set in stone.....what are you doing?

Plowboy · 03-07-2007, 01:05 PM

Walk out on the deck and turn the dial to 225.

backyardchef · 03-07-2007, 01:09 PM

Quote:

Originally Posted by Plowboy

Walk out on the deck and turn the dial to 225.

Farkity-farkin' farker.

Did you get my email?

Steppenwolf · 03-07-2007, 01:48 PM

That was funny, though.
Newpaper starting up my briquets, add wood if desired.

Bigdog · 03-07-2007, 01:54 PM

I use a Weber chimney, newspaper, 1/2 lump on the bottom and regular charcoal on the top.

Jorge · 03-07-2007, 01:54 PM

Turkey frier for a chimney of Kingsford or lump.

backyardchef · 03-07-2007, 01:54 PM

No doubt it was funny.

What do you cook on, Steppenwolf? How long does it take to get up to temp (generally...), how much fuel.....?

I know people are generally secretive about techniques and whatnot, but I never really see people discuss fire building.....tending, yes, building no.....

Bill-Chicago · 03-07-2007, 01:59 PM

Quote:

Originally Posted by Jorge

Turkey frier for a chimney of Kingsford or lump.

Just melted my first chimney a few weeks ago with the ol' turkey fryer burner.

Oops

River City Smokehouse · 03-07-2007, 02:00 PM

I empty a 20 lb. bag of Kingsford into the firebox and lite the log lighter. I close the door and let it burn for about 5 minutes then turn on the guru and turn off the log lighter. I like to burn for 2-3 hours before I ever begin to put any meat on. It takes a lot to get her all heated up and runnin where I like it. My wood is free so I don't worry about the cost of the fuel.

backyardchef · 03-07-2007, 02:04 PM

Cool! Thanks, River City....I bet it takes a while to heat up that monster Bates of yours....

Hehe....monster bates.....that sounds dirty.....

Bigmista · 03-07-2007, 02:05 PM

I load up the chimney with lump. Then I pour dome veggie oil on a couple sheets of newspaper and shove it in the bottom of the chimney. Then I light the paper and walk away. 15 minutes later I have hot coals that I dump into my barrel with unlit lump and put the lid on.

About 10 minutes later the cooker is up to temp and I put on my meat.

Simple.

Pork Chop · 03-07-2007, 02:05 PM

Chimney filled with wicked good and then the after burner to torch her off.

Bigmista · 03-07-2007, 02:06 PM

Quote:

Originally Posted by backyardchef

monster Bates....

I had to read it twice.

RichardF · 03-07-2007, 02:08 PM

propane torch

Arlin_MacRae · 03-07-2007, 02:08 PM

I use a Big Farking Chimney (2 feet tall and about 10 inches in diameter) with torn newspaper or old charcoal sack paper, three sticks of fatwood, and a mess of lump charcoal or briquettes on top. The chimney's large enough that no smoke gets into the smoke chamber until the fatwood's all burned off and the coals are ready. I line the 'Dera's fire box with three sticks of wood - front, back, and smokebox side - and that hot, dry wood is ready to combust when I dump the chimney, close the lid and open intake and chimney baffles.

03-07-2007, 12:53 PM	#1
backyardchef Babbling Farker Join Date: 11-05-04 Location: New York City	How do you start your fire? I guess it depends on my mood and the weather-- sometimes I'll use kindling and slowly throw on bigger pieces of wood, sometimes charcoal and a firestarter or weedburner (if I'm in a hurry or feel lazy), sometimes all wood. Usually, I leave the lid up on the firebox and the door open until the fire is really going well and cleanish and burning down, and then close it, and let it go full open on the inlets until I hit the target temp, or when I'm really patient, I'll wait until the steel is heated up all the way around and the temp is stable. Then I might start making air adjustments.....Honestly, it's not set in stone.....what are you doing? __________________ Matt Fletcher's Brooklyn Barbecue The Hampton Smoker Blog: http://backyardchef.blogspot.com 7' Meadow Creek reverse flow w/ a 4' grill on the nose, named Large Marge 48" Klose Backyard Chef named Wubby Willy the Wonder Grill Weber Kettle named Georgiette ECB Spider Web Collector Model Char-Griller Smokin' Pro Firebrick Supremo

03-07-2007, 01:05 PM	#2
Plowboy somebody shut me the fark up. Join Date: 10-09-06 Location: Blue Springs, MO	Walk out on the deck and turn the dial to 225. __________________ Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler

03-07-2007, 01:54 PM	#5
Bigdog somebody shut me the fark up. Join Date: 09-17-03 Location: Wichita, Kansas	I use a Weber chimney, newspaper, 1/2 lump on the bottom and regular charcoal on the top. __________________ Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.

03-07-2007, 01:54 PM	#6
Jorge somebody shut me the fark up. Join Date: 01-23-04 Location: DFW, San AntonioTx	Turkey frier for a chimney of Kingsford or lump. __________________ You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!!

03-07-2007, 01:54 PM	#7
backyardchef Babbling Farker Join Date: 11-05-04 Location: New York City	No doubt it was funny. What do you cook on, Steppenwolf? How long does it take to get up to temp (generally...), how much fuel.....? I know people are generally secretive about techniques and whatnot, but I never really see people discuss fire building.....tending, yes, building no..... __________________ Matt Fletcher's Brooklyn Barbecue The Hampton Smoker Blog: http://backyardchef.blogspot.com 7' Meadow Creek reverse flow w/ a 4' grill on the nose, named Large Marge 48" Klose Backyard Chef named Wubby Willy the Wonder Grill Weber Kettle named Georgiette ECB Spider Web Collector Model Char-Griller Smokin' Pro Firebrick Supremo

03-07-2007, 01:48 PM	#4
Steppenwolf Full Fledged Farker Join Date: 11-10-06 Location: Bakersfield, Ca.	That was funny, though. Newpaper starting up my briquets, add wood if desired.

03-07-2007, 02:00 PM	#9
River City Smokehouse is One Chatty Farker Join Date: 09-25-05 Location: Jefferson City, Missouri	I empty a 20 lb. bag of Kingsford into the firebox and lite the log lighter. I close the door and let it burn for about 5 minutes then turn on the guru and turn off the log lighter. I like to burn for 2-3 hours before I ever begin to put any meat on. It takes a lot to get her all heated up and runnin where I like it. My wood is free so I don't worry about the cost of the fuel. __________________ "Please let me be the person my dog thinks I am." ~Author Unknown 8 x 18 Haulmark Trailer Fast Eddy FEC 100 Traeger Texas BBQ 075 UDS "Cool Hand Luke" 3 Weber Kettles and a Yellow Thermapen KCBS Certified BBQ Judge #8425

03-07-2007, 02:04 PM	#10
backyardchef Babbling Farker Join Date: 11-05-04 Location: New York City	Cool! Thanks, River City....I bet it takes a while to heat up that monster Bates of yours.... Hehe....monster bates.....that sounds dirty..... __________________ Matt Fletcher's Brooklyn Barbecue The Hampton Smoker Blog: http://backyardchef.blogspot.com 7' Meadow Creek reverse flow w/ a 4' grill on the nose, named Large Marge 48" Klose Backyard Chef named Wubby Willy the Wonder Grill Weber Kettle named Georgiette ECB Spider Web Collector Model Char-Griller Smokin' Pro Firebrick Supremo

03-07-2007, 02:05 PM	#11
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	I load up the chimney with lump. Then I pour dome veggie oil on a couple sheets of newspaper and shove it in the bottom of the chimney. Then I light the paper and walk away. 15 minutes later I have hot coals that I dump into my barrel with unlit lump and put the lid on. About 10 minutes later the cooker is up to temp and I put on my meat. Simple. __________________ Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott

03-07-2007, 02:05 PM	#12
Pork Chop Full Fledged Farker Join Date: 07-13-06 Location: South Indy	Chimney filled with wicked good and then the after burner to torch her off.

03-07-2007, 02:08 PM	#14
RichardF is One Chatty Farker Join Date: 03-07-05 Location: the best day ever	propane torch __________________ if you meet the Buddha on the road, kill him Live every week like it's shark week

03-07-2007, 02:08 PM	#15
Arlin_MacRae somebody shut me the fark up. Join Date: 04-14-04 Location: Choctaw, OK	I use a Big Farking Chimney (2 feet tall and about 10 inches in diameter) with torn newspaper or old charcoal sack paper, three sticks of fatwood, and a mess of lump charcoal or briquettes on top. The chimney's large enough that no smoke gets into the smoke chamber until the fatwood's all burned off and the coals are ready. I line the 'Dera's fire box with three sticks of wood - front, back, and smokebox side - and that hot, dry wood is ready to combust when I dump the chimney, close the lid and open intake and chimney baffles. __________________ Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge

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