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 01-28-2012, 03:36 PM   #1
Utah Jake
On the road to being a farker
 
Join Date: 05-14-09
Location: Salt Lake City, Utah
Downloads: 0
Uploads: 0
Default Soot Black Chicken

I did 80 chicken quarters on my Lang 60 yesterday. I had filled the coal basket with Kingsford Competition charcoal, torched it up with my weed weed burner, and let it settle it to a bed of hot coals. When I got up to 300 I put on the meat. This dropped the temp to 150 for a long time so I threw on a load of unlit charcoal then some small wood. After a couple hours I opened to check temps and found everything black with soot, especially the meat on the top rack. All vents were wide open since I was trying to hit 300 degrees. What went wrong?
Utah Jake is offline   Reply With Quote


Unread 01-28-2012, 04:38 PM   #2
Contracted Cookers
is one Smokin' Farker
 
Contracted Cookers's Avatar
 
Join Date: 12-11-07
Location: Jefferson City, MO
Downloads: 0
Uploads: 0
Default

sounds like your thermometer might be jacked up. and was your wood dry
Contracted Cookers is offline   Reply With Quote


Unread 01-28-2012, 04:39 PM   #3
Contracted Cookers
is one Smokin' Farker
 
Contracted Cookers's Avatar
 
Join Date: 12-11-07
Location: Jefferson City, MO
Downloads: 0
Uploads: 0
Default

did you have alot of sugar in your rub
Contracted Cookers is offline   Reply With Quote


Unread 01-28-2012, 05:06 PM   #4
cliffcarter
Full Fledged Farker
 
Join Date: 02-21-11
Location: Old Town, Maine
Downloads: 0
Uploads: 0
Default

The unlit charcoal and wood most likely dropped the temp even more and caused the problem. If you added fully lit I believe your soot problem would not have happened.
cliffcarter is offline   Reply With Quote


Unread 01-28-2012, 09:16 PM   #5
El Ropo
Babbling Farker
 
El Ropo's Avatar
 
Join Date: 10-06-10
Location: Austin, TX
Downloads: 1
Uploads: 0
Default

Soot black equals creosote, which happens when the fire isn't burning clean.

I can't explain why it happened in your very awesome pit, other than maybe the unlit coals didn't get a clean burn for a while?

Only other reason I can think of is there was a LOT of white or brown sugar in the rub, and it burned horribly. But just by the Op's description It sounds like a dirty fire.
__________________
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


Unread 01-28-2012, 09:21 PM   #6
boogiesnap
Babbling Farker

 
Join Date: 04-22-10
Location: NEW ENGLAND
Downloads: 0
Uploads: 0
Default

did you dump directly from the bag into the fire chamber? it might not have been soot, but charcoal dust.

with all the vents open there'd be quite a draft pulling all that dust right over your food.
__________________
[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR]

avatar by grillman. patent pending. :mad2::becky:
boogiesnap is offline   Reply With Quote


Thanks from:--->
Unread 01-28-2012, 09:47 PM   #7
Big Bears BBQ
is One Chatty Farker
 
Join Date: 03-06-11
Location: Hillsdale,Mi.
Downloads: 0
Uploads: 0
Default

That has never happened to me with my Lang60D. I've added charcoal and wood to keep the fire going and have never seen that happen. Is the smoke stack wide open ???? Do you keep your smoker clean...... thinking maybe you have some built up junk on the inside .....
Big Bears BBQ is offline   Reply With Quote


Unread 01-28-2012, 10:26 PM   #8
thirdeye
Quintessential Chatty Farker

 
thirdeye's Avatar
 
Join Date: 01-14-06
Location: At home on the range in Wyoming
Downloads: 2
Uploads: 0
Default

Fire management and draft are most likely the main causes,.... then all that cold meat compounded the problem. It's not really a cooker specific problem, it can happen with about any kind of pit.

The real kicker here is that the same thing happens to folks all the time, only they don't realize it if they are cooking shoulders or briskets. Airborne deposits really show up on chicken and turkey. I've seen guys have deposits on chicken so heavy after the first 20 minutes or so, they can be wiped off with a paper towel, but ribs or something else on the same pit at the same time don't show them.
__________________
~thirdeye~

KCBS - CBJ
Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal

Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery
thirdeye is offline   Reply With Quote


Unread 01-28-2012, 10:48 PM   #9
Utah Jake
On the road to being a farker
 
Join Date: 05-14-09
Location: Salt Lake City, Utah
Downloads: 0
Uploads: 0
Default

I shoveled the charcoal in so there was no dust. The bottom rack had kind of a sick gray tone with black deposit while the top rack was really blacked out. The wood was commercial well seasoned and there was no rub applied. Luckily the party of 230 turned out to be 175 so I was able to wash off the black and cover with sauce. The perfect chicken from my FEC100 got served first.
Utah Jake is offline   Reply With Quote


Unread 01-28-2012, 11:46 PM   #10
Phrasty
Babbling Farker

 
Phrasty's Avatar
 
Join Date: 01-19-08
Location: Jamaica
Downloads: 1
Uploads: 0
Default

Black soot means your fire wasn't burning clean. Or the wood you added wasn't dry enough. When you're fire runs low (low temps) you need to build it back slowly. If you dump a shovel full of coals and wood on an ashed over fired you will stifle the fire and it will result in thick white smoke which in turns leave the sooty black residue on the food. The top rack was darker just cuz the smoke is denser up there.

When your fire is too low you're kinda already in trouble. Don't make it worse. Add fuel back to the fire a little at a time. That keeps your fire clean!

Cheers
__________________
1 - 100 lb. self-made cylinder grill/smoker
1 - 100 lb. self-made cylinder smoker
1 - 20 gal. self-made grill/smoker
1 - 25 gal. self-made vertical smoker
1 - 120 gal. self-made trailer stick-burner

http://www.bbq-brethren.com/forum/sh...ad.php?t=88599
Phrasty is offline   Reply With Quote


Unread 01-29-2012, 08:32 AM   #11
Bbq Bubba
somebody shut me the fark up.
 
Bbq Bubba's Avatar
 
Join Date: 05-03-07
Location: New Baltimore, Mi.
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Utah Jake View Post
I did 80 chicken quarters on my Lang 60 yesterday. I had filled the coal basket with Kingsford Competition charcoal, torched it up with my weed weed burner, and let it settle it to a bed of hot coals. When I got up to 300 I put on the meat. This dropped the temp to 150 for a long time so I threw on a load of unlit charcoal then some small wood. After a couple hours I opened to check temps and found everything black with soot, especially the meat on the top rack. All vents were wide open since I was trying to hit 300 degrees. What went wrong?
You answered your own question. A load of unlit charcoal is going to smolder for awhile before it starts to burn clean.
__________________
Pitmaster @ Lockharts BBQ
Beer Snob
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR
www.operationbbqrelief.com
#detroitporkmafia
BBQ Person of the Year 2013
Bbq Bubba is offline   Reply With Quote


Unread 01-29-2012, 08:39 AM   #12
Dragonfly
Full Fledged Farker

 
Dragonfly's Avatar
 
Join Date: 09-26-11
Location: Lamesa, TX
Downloads: 0
Uploads: 0
Default

Yep, dirty fire.....had to learn that one the hard way myself!
__________________
Paula
Dragonfly is offline   Reply With Quote


Reply

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 01:44 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