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 03-31-2013, 07:41 AM   #16
CharredApron
Babbling Farker


 
CharredApron's Avatar
 
Join Date: 02-24-13
Location: Ventenac en Minervois, France
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Fatalis View Post
Its burning real hot with fire now, what do I do???? Let it burn?
Add some more paper and gas. And have a April Fools show!
__________________
Backyard Disasters are my specialty. “I do not agree with what you have to say, but I'll defend to the death your right to say it.”
― Voltaire

"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG
Member KCBS, FBA
Pitmaster at "Sultans of Sting" BBQ Team it's a French thing!
http://www.charredapron.com
CharredApron is online now   Reply With Quote


Unread 03-31-2013, 10:39 AM   #17
4ever3
On the road to being a farker
 
Join Date: 04-29-12
Location: Owasso, OK
Downloads: 0
Uploads: 0
Default

Which way did they go!?!
__________________
PBR and Copenhagen are proof that God wants me to be happy!
4ever3 is offline   Reply With Quote


Unread 03-31-2013, 11:37 AM   #18
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

If you have filled the chimney with charcoal, you have a problem, but, it is manageable. Put the coals in your cooker, it will spike in temps a little. Shut down the intake completely for 10 minutes the crack it open. Temps will be in the 300f range, put meat on. Since you started hot, and have used charcoal for fuel, you'll end up with about 5 hours of cooking time for a normal load.
__________________
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is online now   Reply With Quote


Unread 03-31-2013, 11:48 AM   #19
NRA4Life
is One Chatty Farker

 
NRA4Life's Avatar
 
Join Date: 07-07-09
Location: Newark, OH
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Fatalis View Post
When my mom decides to take a look shes gonna be on fire

Is it just me? Am I losing my mind? Do any of Fatalis responses address anything that anyone has asked? Do they make any sense? I picked a bad day to stop sniffing glue...
__________________
- Kevin
Team: Smitty's Real Pit BBQ
KCBS CBJ
Superior SS-3 - Courtesy of Gainesville Jaycees and Superior Smokers
2 Custom Built Reverse Flow Stickburners
Weber 22.5" WSM
Weber 26.75" OTG
Weber Blue 2000 Stainless Performer
NRA4Life is online now   Reply With Quote


Thanks from:--->
Unread 03-31-2013, 11:52 AM   #20
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

It is not a stellar thread for continuity and communication.
__________________
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is online now   Reply With Quote


1 members found this post helpful.
Thanks from:--->
Unread 03-31-2013, 12:27 PM   #21
HankB
is One Chatty Farker
 
Join Date: 01-16-12
Location: Winfield, IL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Fatalis View Post
Well, if its gonna be toast will it last a 10 hour smoke on top of already used charcoal?
One word: Air delivery.

In the chimney, the heat draws in plenty of air that fans the flames. The chimney concentrates that air around the lit coals. In the smoker you control the air flow to keep it from burning too fast.
__________________
Weber Crazy
HankB is offline   Reply With Quote


Unread 03-31-2013, 12:47 PM   #22
Gnaws on Pigs
is one Smokin' Farker
 
Join Date: 05-22-10
Location: Smoky Mountains, NC
Downloads: 0
Uploads: 0
Default

If I'm cooking a butt for 10 hours, I don't use a chimney-I fill my charcoal pan with lump charcoal, then light a small amount of it in the middle, set the vents to my desired temp, and it will continue to burn slowly all day.
__________________
...Half a yard full of crap to cook on like everybody else...

Slow-to-average-speed [COLOR=dimgray]GRAY[/COLOR] Wal-Mart thermometer


Just a hungry hillbilly lookin for a dead critter to cook

Four [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zeros[/URL] in one [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=red]throwdown[/COLOR][/URL][COLOR=red],[/COLOR] baby! :bow:
Gnaws on Pigs is offline   Reply With Quote


Unread 03-31-2013, 12:58 PM   #23
82's BBQ
Full Fledged Farker

 
82's BBQ's Avatar
 
Join Date: 01-21-12
Location: Danville, IL
Downloads: 2
Uploads: 0
Default

When the fark did we get to Albuquerque?
82's BBQ is offline   Reply With Quote


Unread 03-31-2013, 01:15 PM   #24
"Bone to Bark" BBQ
Full Fledged Farker
 
"Bone to Bark" BBQ's Avatar
 
Join Date: 01-28-12
Location: Hagerstown, MD
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by 82's BBQ View Post
When the fark did we get to Albuquerque?
This thread took a wrong turn way back around Buffalo somewhere..... I've been confused since the beginning of this trip????
__________________
Todd
"Bone to Bark" BBQ is offline   Reply With Quote


Unread 03-31-2013, 01:18 PM   #25
Gasket
Full Fledged Farker

 
Gasket's Avatar
 
Join Date: 01-06-12
Location: Nuremburg PA
Downloads: 0
Uploads: 0
Default

Wtf?
Gasket is offline   Reply With Quote


Unread 03-31-2013, 01:35 PM   #26
Oldbob
is One Chatty Farker

 
Oldbob's Avatar
 
Join Date: 08-24-06
Location: Kokomo,Indiana
Downloads: 0
Uploads: 0
Default

__________________
Chargriller Akorn
Drum Smoker " Old Smokey " Work in Progress
Kingsford Premium Charcoal Grill
Weber Gasser Genesis Silver A
Pit Barrel Cooker
Maverick ET-732
VietNam Veteran US Navy
May you Sleep in Peace always...and Please....Thank a Veteran for That Privilege!!
Oldbob is offline   Reply With Quote


Unread 03-31-2013, 03:02 PM   #27
N8man
Babbling Farker
 
N8man's Avatar
 
Join Date: 05-09-07
Location: God's Country Ossipee-Osceola NC
Downloads: 0
Uploads: 0
Default

so's I'm guessing the fire's out by now.......

did your maw come out and look at it for you?
__________________
N8man
Average Joe Backyard Enthusiast

How I Fire Up That Ugly DrumPit Smoker!!!!
N8man is online now   Reply With Quote


Thanks from:--->
Unread 03-31-2013, 03:45 PM   #28
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

Fatalis, once you get done with the cook, let us know how it went.

Also, going forward, if we know what you're cooking on, what you're cooking etc...in the first post, we can be of more help, more quickly.

Generally, I do not like to use a load of old charcoal alone for a cook, they often look fine, but, have heated through in such a way, that they simply seem to burn out faster. Also, as was mentioned above, you will be better off with almost all of the charcoal in your cookers fire area, and just a few (10-12) briquettes lit fully. That gives you a more controlled fire. In my kettle, I know that 12 briquettes will give me a reliable 250F to 275F of heat. So I never need more than 12 lit, and a few pounds of fresh charcoal to back that up. I like to mix old charcoal briquettes into the new ones, that lets me be cheap, yet also, get a predictable burn.
__________________
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is online now   Reply With Quote


Unread 03-31-2013, 04:05 PM   #29
caseydog
somebody shut me the fark up.
 
Join Date: 07-08-10
Location: Texas
Downloads: 1
Uploads: 0
Default

If this is about a charcoal chimney, somebody needs to switch to decaf.

Charcoal in a charcoal chimney burns very hot for a while. Don't freak out.

CD
caseydog is offline   Reply With Quote


Unread 03-31-2013, 04:51 PM   #30
Toney Marconi
Full Fledged Farker
 
Toney Marconi's Avatar
 
Join Date: 11-26-12
Location: Richmond, VA
Downloads: 0
Uploads: 0
Default

I like to dip my french fries in ketchup.
Toney Marconi 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 06:42 PM.


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