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Unread 12-02-2013, 02:51 PM   #1
NorthernMN
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Default Using a Charcoal Basket in a Stickburner for low temp smoking?

Has anyone tried smoking at low temps like 150-180 by using a charcoal basket? Just wondering where to set the exhaust damper to get started and if anyone has experience doing this as far as do's and don'ts.
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Unread 12-02-2013, 03:09 PM   #2
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I do it at comps. I don't need a basket for the pit I used this year. I made a couple spacers and burn a big z during the night. I light it @ 10pm. When I get up @ 3:30 it's running 180-210 then switch to wood. I'm in the process of making a 2 piece basket for my Jambo. Hopefully it will work about the same.
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Unread 12-02-2013, 03:12 PM   #3
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Sorry. To answer your ?. Depending how tight your pit is. I just barely crack the intake.
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Unread 12-02-2013, 03:40 PM   #4
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I found that using a small basket helps, cause I can move it closer or farther away
from the air damper. My Okie works good like that.
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Unread 12-02-2013, 03:50 PM   #5
NorthernMN
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Where do you set the exhaust damper? open or partially closed?
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Unread 12-02-2013, 04:01 PM   #6
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I keep mine wide open, unless I'm pounding something hard with smoke to start out with.
I'll close it up to over load the pit, but for the most part I like it open.
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Unread 12-02-2013, 04:20 PM   #7
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Default charcoal basket

made large charcoal basket for my LANG 60 out of old grates from my colection of dead chargriller horz. it helps keep splits from falling off grate when useing charcoal adj. amount
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Unread 12-02-2013, 06:35 PM   #8
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I'm seriously considering getting a 48" sized stickburner and was wondering if anyone does this for overnight cooks when you have to also.
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Unread 12-02-2013, 07:08 PM   #9
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Chad Cook from smoking c's bbq made a cool gravity flow mod for his 48" peoria cooker. It sits inside his firebox and is made out of 1/4" steel. Look on Facebook at The Smokin C's BBQ, he did a really nice job.
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Unread 12-02-2013, 07:13 PM   #10
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I smoke summer sausage in my cookers all the time at low temps and it turns out great . I just choke the intake and exhaust down





This is in Jed's (Charred Apron) cooker I am building him. Had a ham in the warmer smoking it at the same time via a damper from the main chamber







You can do anything you want to in a smoker if you learn it!!!!!!
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Unread 12-03-2013, 08:39 AM   #11
NorthernMN
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Are you using lump or burning sticks?
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Unread 12-03-2013, 09:44 AM   #12
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Depends how well your intakes seal off the airflow and the presence of any existing air leaks.

With my Lang 84... can run over 6 hours (per fuel load) at 175-180 with the following conditions;
1) with a charcoal basket
2) with all the intakes closed
3) the grease drain and exhaust wide open.
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Unread 12-03-2013, 10:14 AM   #13
NorthernMN
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Is there any benifit to using a mix of lump and briquettes?
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Unread 12-03-2013, 10:30 AM   #14
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There is a huge difference in ash between stick and or lump compared to briquettes.
I run my dampers open about 1/4 inch once the fire is set, works great for long slow burns, just dont use too much wood or you will over smoke the meat.
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Unread 12-04-2013, 12:48 PM   #15
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Quote:
Originally Posted by NorthernMN View Post
Has anyone tried smoking at low temps like 150-180 by using a charcoal basket? Just wondering where to set the exhaust damper to get started and if anyone has experience doing this as far as do's and don'ts.
Be careful, stick burners like to breathe and choking down on the in-take to get a long burn, (which is the general idea when using charcoal baskets) will give you dirty smoke. Offsets are designed in such a way that the airflow must move horizontally before it can rise and exit through the stack and if the airflow is restricted, smoke will hang out in the cooking chamber and you will end up with bitter creosote on your food. I personally would just build a small clean burning wood fire and keep the dampers open so that the wood can combust normally but if you must use a charcoal basket use VERY little wood to avoid as much smoldering wood as possible.
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