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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 10-30-2011, 07:01 PM   #1
thirtydaZe
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Default Using wood only, tips?

Just got a mutha load of oak.

Looking for the best tips/advise cooking and smoking using straight wood with a charcoal starter.

Have 2 chickens going now for a chicken chili my wife wants to make for work.

Would like the doos and donts using straight wood.

This is in an offset smoker btw.
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Last edited by thirtydaZe; 10-30-2011 at 07:19 PM..
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Unread 10-30-2011, 07:23 PM   #2
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Must have a good bed of embers on the bottom before adding more splits and cooking.
Warm any additional splits on top of the fire box before adding them in. Warm wood begins burning sooner and doesn't smolder as much.
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Unread 10-30-2011, 07:24 PM   #3
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Small hot open draft fires work best for me. If you load the firebox with too much wood and then have to shut the intake to keep temps from skyrocketing then you are using too much wood. You will learn to feed wood at the proper interval to maintain a steady good coal base with out having the temperature fall and then get unstable. Good Luck
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Unread 10-30-2011, 07:25 PM   #4
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You can also set up a burn pit and then shovel the coals over to te smoker.
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Unread 10-30-2011, 07:45 PM   #5
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Quote:
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You can also set up a burn pit and then shovel the coals over to te smoker.
That's what I do, plus add a few chunks with the coals.
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Unread 10-30-2011, 08:11 PM   #6
thirtydaZe
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A bit concerned with getting to much smoke when new wood added, how should i combat this?

About to find out how i did with chicken but the smoke is my concern.
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Unread 10-30-2011, 08:13 PM   #7
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Preheat the wood by sitting it on top of your firebox or, if the firebox on your offset is big enough, just put the next log in the firebox and let it preheat. That's what I do with my Jambo.
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Unread 10-30-2011, 08:14 PM   #8
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It all depends on how the wood is added. If allowed to smolder and smoke, it will be stronger. That's why I like the hot coal method. I can add raw wood as I need it for more or less smoke.
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Unread 10-30-2011, 08:15 PM   #9
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Keep the splits you intend to use heating on top of the fire box. Or sue a separate firepit. The realy key is having a small hot fire and preheated wood, this cuts down on smoke and gives faster ignition. This avoids oversmoking. Also, load only one or two splits at a time, keeps the fire smaller and hotter.
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Unread 10-30-2011, 08:16 PM   #10
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you've got a stickburner... If you have a bed of coals, pre-warm the wood as suggested, allow for good air flow and add wood as needed to maintain desired temp, then there is not much more you can do. A stickburner will definitely put out a smokey flavor.. they key is a clean burning fire.
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Unread 10-31-2011, 10:21 AM   #11
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Well, thanks for all the help everyone.

Ultimately, my 2nd attempt with the offset wasn't as favorable as my first go.

A. had trouble getting the temp high enough
B. contrary to what i was afraid of, to much smoke, i hardly had any what so ever.

Good learning experience, I'll do better next time going in with a better idea of how to burn the logs.
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Unread 10-31-2011, 11:13 AM   #12
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I don't do much all wood smoking but I have learned and been told that bark will cause to much smoke and a bad taste. If you can remove the bark and preheat.
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Unread 10-31-2011, 12:25 PM   #13
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Quote:
Originally Posted by landarc View Post
Keep the splits you intend to use heating on top of the fire box. Or sue a separate firepit. The realy key is having a small hot fire and preheated wood, this cuts down on smoke and gives faster ignition. This avoids oversmoking. Also, load only one or two splits at a time, keeps the fire smaller and hotter.
+1 as well as what many others have said ~ remember, the goal is thin blue smoke or no smoke at all. Also, if you do it right, you'll be adding wood frequently; from every 30 minutes to every hour. I always leave my fire box door open after adding wood until it is fully inflamed and very little smoke.

Thanks to the brethren for teaching me this invaluable lesson.
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Unread 10-31-2011, 12:56 PM   #14
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Quote:
Originally Posted by posey's_pork_pit View Post
+1 as well as what many others have said ~ remember, the goal is thin blue smoke or no smoke at all. Also, if you do it right, you'll be adding wood frequently; from every 30 minutes to every hour. I always leave my fire box door open after adding wood until it is fully inflamed and very little smoke.

Thanks to the brethren for teaching me this invaluable lesson.

I was actually doing that last night.

So, dumb question, in reality i'll be applying smoke for the cook duration? which seems like a lot of smoke.?
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Unread 10-31-2011, 01:25 PM   #15
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Quote:
Originally Posted by thirtydaZe View Post
I was actually doing that last night.

So, dumb question, in reality i'll be applying smoke for the cook duration? which seems like a lot of smoke.?
Yes, once I get the fire going with briquettes (Stubbs or Trader Joes), it's nothing but wood. Although it may seem like alot of smoke it really isn't as long as it burns clean ~ clear blue or no visible smoke at all. Believe me, once I dialed my cooker in, I began producing the best Q ever!



12 hours of this ^^^^^^



Equals that ^^^^^^^
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