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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-17-2011, 11:08 PM   #1
Ltigar
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Default how many coals lit?

Im still experementing with my UDS .
one thing im confused about is how many coals should be lit when i decide to start cooking.
you know that ugly smell you get from coal and charcoal while its lighting?
is it bad to cook food over that fume?
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Unread 02-18-2011, 01:16 AM   #2
Rookie'48
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Two words - weed burner .
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Unread 02-18-2011, 05:15 AM   #3
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Start with 1/2 chimney (25-30) of lit coals spread on top of your basket full of unlit coals.
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Unread 02-18-2011, 06:26 AM   #4
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I dont know what brands of charcoal you have down there but that may be one of your issues with the ugly smell. For example, in my opinion Matchlight imparts a very nasty taste whereas Stubbs is very natural smelling. I dump 10-15 coals on top of the unlit pile and wait for the temp and smoke to stabilize that might take up to an hour depending on conditions.
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Unread 02-18-2011, 06:42 AM   #5
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Your drum should be up to temp before cooking, takes mine about 45 mins before I see the sweet blue smoke. By then, everything is burned off. Never user lighter fluid or charcoal infused with lighter fluid (matchlight), this will give your food an off flavor.

Weed burner is an excellent choice to light the coals btw.

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Unread 02-18-2011, 06:45 AM   #6
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well, i have a couple of options.....i always have natural charcoal on hand.made from oak wood i beileive.
and i also always have heatbeads.
but i find they both have a strong smell as they are lighting. alot of times i use a mixture of both.
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Unread 02-18-2011, 06:57 AM   #7
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I am fairly new to UDS cooking but have been starting with about a dozen lit briquettes to get it going. That seems to be working fine. I catch the temp on the way up and start adjusting the air so as not to get too hot. I am usually ready to put the meat on in an hour or so.
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Unread 02-18-2011, 07:09 AM   #8
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^^^^^^^^^^^^^^^^^^^^^^^^^
Same here.
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Unread 02-18-2011, 07:12 AM   #9
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10-12 max. Catch your temp on the way up.
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Unread 02-18-2011, 09:18 AM   #10
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Quote:
Originally Posted by Bbq Bubba View Post
10-12 max. Catch your temp on the way up.
Ditto
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Unread 02-18-2011, 09:54 AM   #11
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Quote:
Originally Posted by Bbq Bubba View Post
10-12 max. Catch your temp on the way up.

I agree with Buuba
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Unread 02-18-2011, 09:58 AM   #12
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Quote:
Originally Posted by Rookie'48 View Post
Two words - weed burner .
words of wisdom right there
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Unread 02-18-2011, 11:14 AM   #13
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I started out doing the ever so popular minion method (a few lit coals on top of a bed of unlit), but recently have been leaning towards waiting till everything is pretty well ashed over to make sure all impurities have burned off. I only use lump or all natural briquettes, but it stands to reason that there are still going to be some unwanted fumes coming off of fresh charcoal.
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