The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 05-25-2011, 09:15 PM   #1
purplestarrider
Full Fledged Farker
 
purplestarrider's Avatar
 
Join Date: 05-23-11
Location: Arvada, CO
Downloads: 0
Uploads: 0
Default Need help starting Fire

So I just bought a "new" used wood smoker. Up until this point i have been using my MES 30 and have loved that I thought that i would like to try a Wood smoker. So i found one on craigslist and picked it up for $60. So now i need to learn how to use this. I have looked through the history on the forum to find out what would be best and I seem to be at a loss as to what would be the best way to start the fire up and get the heat going. I was trying to get it heated up today to clean it out and then get the idea how the best to regulate the heat.

So all I used was some wood chunks a few chips and firestarter. That really didn't seem to work that great. So what I am wondering is......


1) what i did was perfect just need to use more firestarter and wood to get.
2) I should use charcoal and get it going until it is started to be coals and ashing then add the wood chucks.
3) or.......




This is a New Braunfels Smoker Black Diamond used smoker
Attached Images
File Type: jpg smoker.jpg (6.5 KB, 115 views)
__________________
Jess-NBBD (still learning) Imperial Kamado (restoring) MES 30" Digital
purplestarrider is offline   Reply With Quote


Unread 05-25-2011, 09:22 PM   #2
ksace
On the road to being a farker

 
Join Date: 11-09-10
Location: Gladstone, MO
Downloads: 0
Uploads: 0
Default

I have a similar Oklahoma Joe's offset. I use a full chimney of lump charcoal to get it warmed up then add wood chunks and more lump as necessary. Works for me, but I wouldn't be surprised if there are other methods used also.

Almost forgot, sweet score!
ksace is offline   Reply With Quote


Thanks from:--->
Unread 05-25-2011, 09:30 PM   #3
El Ropo
Babbling Farker
 
El Ropo's Avatar
 
Join Date: 10-06-10
Location: Austin, TX
Downloads: 1
Uploads: 0
Default

That's a stick burner. I always had the best luck getting a good chimney's worth of charcoal fully lit in a chimney and dumping it in the firebox, then after a bit, start adding one split of your favorite wood (I had the best luck with pecan for a base) every 20-30 minutes. Don't forget to pre-heat the next split by laying it on top of the firebox. That type of smoker takes a while to get up to temp, so be patient, it might be an hour or more, before it's ready for food.

It's the reason why I bought a brinkmann gourmet, then made a UDS, I don't care for the constant attention required to keep stick burners going. I have to say that you scored on that one, if my intel is right, that's got some pretty thick metal, along with good design, so it should be less painful to operate than my el cheapo offset was.
__________________
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.

Cannondale 2009 F8 (for burning off all the great BBQ)
El Ropo is offline   Reply With Quote


Thanks from:--->
Unread 05-25-2011, 09:38 PM   #4
Mo-Dave
Babbling Farker
 
Mo-Dave's Avatar
 
Join Date: 09-18-06
Location: Hurricane Deck Missouri
Downloads: 0
Uploads: 0
Default

First thing is make sure the fire grate is sitting up high enough so air can get under it. Place something like a couple bricks under it but make sure you will be able to clean some of the ask out during the cook, so don't place the bricks in such a way as to restrict removing the ash I had one of these and you really don't need the charcoal chimney starter, just wad up about three fist size sheets of news paper and place them under the fuel such as lump or charcoal and drizzle some cooking oil on the paper. Open all the vents and leave both fire box doors open, light it up and go from there. I don't care for a chimney starter, I think they are dangerous and are a pain but others will disagree I am sure. Using the method I have described I have never had to relight a fire. Good luck.
Dave
__________________
Lg Spicewine on trailer
Weber charcoal grill
2 ugly drums, semi retired
Bbq toolbox, formerly Chargrill smoker
My wife has gas, its a Brinkman.
Mo-Dave is offline   Reply With Quote


Unread 05-25-2011, 09:42 PM   #5
purplestarrider
Full Fledged Farker
 
purplestarrider's Avatar
 
Join Date: 05-23-11
Location: Arvada, CO
Downloads: 0
Uploads: 0
Default

Thanks. I am excited about the score. (like you can't tell) So let mw ask this. (sorry if it's a stupid ?) is charcoal and lump charcoal the same??
__________________
Jess-NBBD (still learning) Imperial Kamado (restoring) MES 30" Digital
purplestarrider is offline   Reply With Quote


Unread 05-25-2011, 10:06 PM   #6
Mo-Dave
Babbling Farker
 
Mo-Dave's Avatar
 
Join Date: 09-18-06
Location: Hurricane Deck Missouri
Downloads: 0
Uploads: 0
Default

No, lump is actual wood burnt down to charcoal and will burn hotter and cleaner, Charcoal is a mix of several materials but may burn more even than lump and may have more ash after its burnt. I prefer lump but will mix it up sometimes, it is said that charcoal may give you a better smoke ring. One mod I would do is lower the chimney to grate level by rolling up some metal flashing or make a long tube out of something like a couple tin cans. Reason being the vast majority of heat will go up and over the meat, as it is set up now. You could have as much as 50 degrees hotter on your gauge then at the grate level and put a gauge at grate level when you can.
Dave
__________________
Lg Spicewine on trailer
Weber charcoal grill
2 ugly drums, semi retired
Bbq toolbox, formerly Chargrill smoker
My wife has gas, its a Brinkman.
Mo-Dave is offline   Reply With Quote


Thanks from:--->
Unread 05-25-2011, 10:07 PM   #7
Ag76
Full Fledged Farker

 
Ag76's Avatar
 
Join Date: 08-13-05
Location: Tyler, Texas
Downloads: 7
Uploads: 0
Default

They are not the same. Lump is 100% hardwood. Charcoal briquettes have some additives, and are therefore not as pure. Lump produces much less ash.
__________________
30" x 60" Double Lid With Firebox on Trailer

Lyfe Tyme - 16" x 40" Single Lid With Firebox

2 Weber Kettles

2 WSMs
Ag76 is offline   Reply With Quote


Thanks from:--->
Unread 05-25-2011, 10:13 PM   #8
HB-BBQ
is Blowin Smoke!
 
Join Date: 06-14-07
Location: Huntington Beach, CA
Downloads: 0
Uploads: 0
Default

A few logs and/or chunks of oak, hickory etc and one of these...also go buy yourself a rattle can or two of hi-temp black as the firebox paint will bake off. Congrats on the new smoker..
http://www.harborfreight.com/propane...ter-91037.html


__________________
Lang 36 custom, Backwoods Patio, Horizon Patriot, UDS by Norco, Spirit E-310
HB-BBQ is offline   Reply With Quote


Thanks from:--->
Unread 05-25-2011, 10:20 PM   #9
purplestarrider
Full Fledged Farker
 
purplestarrider's Avatar
 
Join Date: 05-23-11
Location: Arvada, CO
Downloads: 0
Uploads: 0
Default

Mo-Dave thanks for the info. Now Im sorry i didn't understand most of what you said after the info about the charcoal. And i did already buy a guage for the rack level. would you mind explaining a little more. This is all so new to me. I have a couple of books i have been reading and jsut researchign things online is about it. my MES is so freaking easy so far, but then again I have only done 3 different types of meat and a few veggies.
__________________
Jess-NBBD (still learning) Imperial Kamado (restoring) MES 30" Digital
purplestarrider is offline   Reply With Quote


Unread 05-25-2011, 10:22 PM   #10
bigabyte
somebody shut me the fark up.

 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Downloads: 1
Uploads: 1
Default

I had a cooker a lot like that (still do actually but just don't use it). I got best results using lump charcoal for heat, and a few chunks of smoking wood for flavor. I usually used between 3 and 5 fist sized chunks depending on what I was cooking and what kind of wood I was using.
__________________
Crockpot Bigglesworth
3rd Degree Verified Crockpot Ninja
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the BBQ Brethren Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club member
bigabyte is offline   Reply With Quote


Thanks from:--->
Unread 05-25-2011, 10:27 PM   #11
purplestarrider
Full Fledged Farker
 
purplestarrider's Avatar
 
Join Date: 05-23-11
Location: Arvada, CO
Downloads: 0
Uploads: 0
Default

HB-BBQ I would love it. But for some reason the husband doesn't like me having flame/torch devices. Not sure why. Somethign about being a pyro. I have yet to catch anything on fire that wasn't supposed to be like a car or my kitchen(unlike him) go figure.
__________________
Jess-NBBD (still learning) Imperial Kamado (restoring) MES 30" Digital
purplestarrider is offline   Reply With Quote


Unread 05-25-2011, 10:40 PM   #12
Harbormaster
Quintessential Chatty Farker
 
Harbormaster's Avatar
 
Join Date: 07-14-06
Location: Wyocena, WI
Downloads: 0
Uploads: 0
Default

Hey PSR,
I have a little offset a lot like yours.
You've got some good advice on the fire so far. Start with lit charcoal (lump or natural briquettes like Rancher or Royal Oak Chefs Select) then add sticks or charcoal as needed. Keep a small HOT fire going. This will provide the kind of smoke (sweet blue) that you want.
I have found that a charcoal basket in mine works well.
Also, I closed off the upper air intake in the firebox access door. This forces the air to come in under the fire and makes temp control a little easier IMO.
Once you get the fire situation cyphered, you're gonna find you have a really hot cooking spot where the firebox meets the cook chamber. I added some tuning plates to mine to help even out cooking temps end to end.
Hope you're able to get everything figured out, and tell us all about it when you do.
__________________
Clark
My Boys: Joseph (EI); Andrew (EE); Daniel (EE)
My Toys: 10 WSMs (B, C, DH, DA, EZ, DZ, EO, DU, DR, EE/DU mutt); Brinkman Cimmaron; Chuckwagon Cooker; 4 22.5" Bar-B-Q-Kettles; 2 18.5" Bar-B-Q-Kettle; 1 Red OTS (H); 3 WGAs (EZ, DE, N); 3 SJPs (DT, DR, DR); 2 Smokey Joes (A, K); Genesis Silver C (DU).
"For when democracy becomes tyranny, those of us with rifles still get to vote"
Harbormaster is offline   Reply With Quote


Thanks from:--->
Unread 05-25-2011, 10:41 PM   #13
Smoothsmoke
Babbling Farker

 
Smoothsmoke's Avatar
 
Join Date: 01-20-10
Location: Monterey, CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by ksace View Post
I have a similar Oklahoma Joe's offset. I use a full chimney of lump charcoal to get it warmed up then add wood chunks and more lump as necessary. Works for me, but I wouldn't be surprised if there are other methods used also.

Almost forgot, sweet score!
This is exactly what I used to do when I had my offset. Nice score!
__________________
Kamado Big Joe
Kamado Classic Joe
Kamado Joe Jr.

A bunch of Webers
Smoothsmoke is offline   Reply With Quote


Thanks from:--->
Unread 05-25-2011, 10:43 PM   #14
Pyle's BBQ
Babbling Farker
 
Pyle's BBQ's Avatar
 
Join Date: 10-25-06
Location: Des Moines, IA
Downloads: 0
Uploads: 0
Default

Mo-Dave was talking about lowering the exhaust stack down to the grate level so you won't lose heat as fast.

Here is a link that will be useful for you.

http://www.bbq-brethren.com/forum/showthread.php?t=83033&
highlight=Diamond

In the 11th post shows you what to do.
__________________
Bryan,
Team: Pyle's BBQ; Yoder YS640; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker.

Saddles BBQ Bistro

Μολν λαβέ
Pyle's BBQ is online now   Reply With Quote


Thanks from:--->
Unread 05-25-2011, 10:50 PM   #15
purplestarrider
Full Fledged Farker
 
purplestarrider's Avatar
 
Join Date: 05-23-11
Location: Arvada, CO
Downloads: 0
Uploads: 0
Default

Harbormaster do you have any pics of your set up?? I would love to see how you have got yours set up
__________________
Jess-NBBD (still learning) Imperial Kamado (restoring) MES 30" Digital
purplestarrider is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Starting a fire in a Lang 60 TheMidnightSmoker Q-talk 5 09-19-2011 07:31 PM
Some questions about starting (and keeping) the fire! LoveBBQ Q-talk 18 06-29-2011 09:35 PM
Settle a bet: Certain woods used for kindling/starting fire catkins Q-talk 17 04-23-2011 09:03 AM
Starting a Fire on Medium Sized Pits Under 8000 Lbs barbefunkoramaque Q-talk 17 12-29-2010 09:34 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 06:11 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts