oink
The BBQ BRETHREN FORUMS.


Our Homepage 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
Old 01-30-2013, 02:49 PM   #1
Trumpstylz
is One Chatty Farker
 
Trumpstylz's Avatar
 
Join Date: 10-29-11
Location: Chicagoland
Default Do you bury wood chunks? Set them on top?

What is your setup like regarding wood chunks?
__________________
Weber One Touch Gold
2001 Weber Genesis that is no longer used since the OTG
Trumpstylz is offline   Reply With Quote


Old 01-30-2013, 02:52 PM   #2
flyingbassman5
is one Smokin' Farker
 
flyingbassman5's Avatar
 
Join Date: 11-26-12
Location: Saint Louis MO
Default

I usually bury now since I no longer have an offset. With the old offset, I'd go right on top. With the UDS though, I have hinged grates so in theory I could add wood right on top if I wanted to. Haven't tried it yet..
__________________
18" OTS, 22" OTG, SJ Silver, Cimarron Offset, Coleman Bullet, PBC, UDS, QMaster ATC
flyingbassman5 is offline   Reply With Quote


Old 01-30-2013, 03:05 PM   #3
polishdon
Full Fledged Farker
 
Join Date: 10-07-09
Location: Lake View, NY
Default

I bury some and put some on top after I dump the hot coals in my fire basket.
__________________
Humphrey's Battle Box;WSM; OTS; DPP Trailer Clone, Wood Fired Double Kettle Pizza Cooker
polishdon is offline   Reply With Quote


Old 01-30-2013, 03:09 PM   #4
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Default

In the UDS I bury 4-5 fist sized pieces and drop on on top when the pork hits the pit.
If I'm cooking a brisket on the UDS I take a piece of Mesquite about 3" across and 8 " tall it goes into the middle standing on end and the lump gets packed around it. It gives me just the right amount of smoke over the whole cook.
__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is offline   Reply With Quote


Old 01-30-2013, 03:12 PM   #5
Teamfour
is Blowin Smoke!

 
Join Date: 07-13-12
Location: Sterling, VA
Default

Bury. Often chunks laid on top will burst into flames due to exposure to air resulting in a spike in temps.
__________________
BWS Party |UDS|Maverick ET-73 |Maverick ET-732 |Super Fast Orange Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer

Smokin-n-Style BBQ Team - Pitmaster
Lagniappe Chili Team - Head Cook
KCBS CBJ
Teamfour is offline   Reply With Quote


Old 01-30-2013, 03:17 PM   #6
smokainmuskoka
is one Smokin' Farker

 
smokainmuskoka's Avatar
 
Join Date: 08-30-11
Location: Huntsville, Ontario, Canada
Default

Buried, but peeking out.
smokainmuskoka is online now   Reply With Quote


Old 01-30-2013, 03:22 PM   #7
Swamp Donkeyz BBQ
is one Smokin' Farker
 
Swamp Donkeyz BBQ's Avatar
 
Join Date: 07-25-12
Location: Huntsville, Tx
Default

Bury a few and lay a couple on top. No reasoning behind the two on top, just looks good to me.
Swamp Donkeyz BBQ is offline   Reply With Quote


Old 01-30-2013, 03:35 PM   #8
BobM
Babbling Farker

 
BobM's Avatar
 
Join Date: 02-16-12
Location: Long Island, NY
Default

I bury 4 to 5 fist sized chunks of wood in my charcoal.

Sent from my Android phone.
__________________
"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin
| Weber 18 1/2" & 22 1/2" WSM, 22 1/2" & 26 3/4" OTG, Genesis S-330 |
| BBQ Guru CyberQ WiFi
| Maverick ET-732 | Gray Thermapen |
BobM is offline   Reply With Quote


Old 01-30-2013, 04:16 PM   #9
Smokin' D
is One Chatty Farker
 
Join Date: 12-11-07
Location: N. Andover, MA
Default

I really like to bury my wood.
Smokin' D is online now   Reply With Quote


Thanks from: --->
Old 01-30-2013, 04:27 PM   #10
Dirt Daddy
Knows what a fatty is.
 
Join Date: 01-23-13
Location: Conroe, Texas
Default

bury
Dirt Daddy is offline   Reply With Quote


Old 01-30-2013, 04:47 PM   #11
yakdung
is one Smokin' Farker
 
Join Date: 04-12-10
Location: Houston, Texas
Default

Buried initially, toss upon the fire when needed to stoke more smoke. I also have been known to place a chunk or two in the chimney starter when building the initial fire. No rules, do whatever you want.
yakdung is online now   Reply With Quote


Old 01-30-2013, 04:50 PM   #12
Dirtbuddy
is one Smokin' Farker

 
Join Date: 05-24-12
Location: Port Coquitlam, BC Canada
Default

On my WSM i do a combo of bury & placing on top. On my KJ I just place on top.
__________________
Kamado Joe Classic, 18.5" WSM w/ CyberQ WiFi, [COLOR="BLUE"]22.5" OTG[/COLOR], [COLOR="Lime"]Weber SJS[/COLOR]
Dirtbuddy is offline   Reply With Quote


Old 01-30-2013, 06:20 PM   #13
Pappy
is Blowin Smoke!
 
Pappy's Avatar
 
Join Date: 05-09-11
Location: Granite City, Illinois (Near St. Louis "GO CARDS")
Default

Bury & some on top.
__________________
22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732
Pappy is offline   Reply With Quote


Old 01-30-2013, 06:29 PM   #14
fingerlickin'
Quintessential Chatty Farker

 
fingerlickin''s Avatar
 
Join Date: 07-08-10
Location: Boyertown, PA
Default

I light 2 spots in my egg, put a chunk on each hot spot and wait for thin blue.
__________________

Jason


"I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III


Backwoods Ext. Party,
Vision Kamado,
22" WSM, 22.5 Weber OTS, Mini WSM, UDS "No.8"

Napkin Killers BBQ
fingerlickin' is offline   Reply With Quote


Old 01-30-2013, 06:33 PM   #15
Just BS
is one Smokin' Farker
 
Join Date: 09-10-12
Location: Horsetown, USA
Default

Quote:
Originally Posted by Smokin' D View Post
I really like to bury my wood.
Just BS 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


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum. If it doesnt find results at first, hit search a few times more.





All times are GMT -5. The time now is 07:44 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
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.