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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 03-04-2007, 08:40 AM   #46
jsimonson0
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So 'splain me this:

How does one "control the smoke" when one is cooking with wood? Controlling the heat, I get. Is having several types of wood available the answer?
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Unread 03-05-2007, 12:13 PM   #47
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I think you'll find that my rookie mistakes will be found in the Roadmap section .....talk about a green horn! But these brothers brought me through and taught me the art of low and slow.......
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Unread 03-05-2007, 01:35 PM   #48
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J,
When cooking with straight wood (y'all correct me if I'm wrong) controlling smoke and controlling temp are hand in hand. You need to keep a fire that is small but hot. This allows undesirable chemicals in the smoke to burn, while having the temps in the cook chamber low, where you want them. If you have a bigger, cooler fire, the smoke will be white and contain a lot of crap you don't want on your meat won't get burned off.
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Unread 03-05-2007, 02:46 PM   #49
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Of course there's the BIG HOT FARKING FIRE that you get sometimes - which tends to clean all the oil and grease out of your rig in a hurry, taking paint and the original shape of the steel with it. Beware that one...
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Unread 03-05-2007, 03:06 PM   #50
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Whats the key? More lump coal and less wood? Or vise versa?
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Unread 03-05-2007, 03:15 PM   #51
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Lump charcoal burns hotter and can get the heat up in a hurry, which is good. Then it's all about keeping a good airflow going to allow for complete burning - and don't throw too much cold wood on at once. Feed it. Also, as you've probably read in countless posts here, pre-heating the wood allows for a cleaner burn too.

Playing with fire - it's a Q thang.
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Unread 03-05-2007, 03:17 PM   #52
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Quote:
Originally Posted by RichardF
I guess you missed the famous flower pot Q episode. Alton checked the butt with a fork to see if it was done, no internal temp needed.

" Begin checking meat for doneness after 10 hours of cooking time. Use fork to check for doneness. Meat is done when it falls apart easily when pulling with a fork..."

http://www.foodnetwork.com/food/reci..._23019,00.html
That show started me on my quest for Q.
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Unread 03-05-2007, 03:24 PM   #53
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Quote:
Originally Posted by Bigmista
That show started me on my quest for Q.
I bet Alton would be proud, maybe even shed a tear...
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Unread 03-05-2007, 03:53 PM   #54
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ALways have a backup meal jsut in case, burgers franks chicken cutles pizza whatever
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Unread 03-05-2007, 04:26 PM   #55
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Quote:
Originally Posted by jsimonson0
So 'splain me this:

How does one "control the smoke" when one is cooking with wood? Controlling the heat, I get. Is having several types of wood available the answer?
Same way you do it with any fuel....... be it charcoal, lump, wood or even gasoline, by ensuring that you have the proper air fuel mix. You dont want your pit smoking like a beast anymore than you want your car smoking.

The trick is how much air are you going to supply to the fuel (in this case wood). The more fuel the bigger the fire, the more air the better the fire is what an old timer once told me. That and "seasoned, dry hardwoods" lol

Now the best way that I have found to be able to make a fire like that is by having a few friends come over on a regular basis and drink, eat and critique you while you play with fire.
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Unread 03-05-2007, 05:05 PM   #56
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Quote:
Originally Posted by Arlin_MacRae
Of course there's the BIG HOT FARKING FIRE that you get sometimes - which tends to clean all the oil and grease out of your rig in a hurry, taking paint and the original shape of the steel with it. Beware that one...
Not that you would know anything about this
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Unread 03-05-2007, 08:14 PM   #57
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Quote:
Originally Posted by VGuilford
Whats the key? More lump coal and less wood? Or vise versa?
When I had my small pit, I used lump for heat and a single chunk of wood for smoke. Worked great, clean smoke and perfect temp.

Now that I have big ol Hottie, I only use lump to make a bed of coals to start my fire. Use small chunks of wood to maintain my heat and smoke. Good small hot fire, nice amount of blue smoke. I have found that if I let my first fire get the pit to about 300, it gets a great bed of coals going with the first amount of wood. Add a chunk or two of wood, close the damper down and load the meat, the temp drops to about 200 and will climb to 220-250 again and sit pretty till she needs more wood.

Takes trial and error to know how your particular pit works. It took about 10 cooks before I found the best way to run my pit, but wind and air temp changes things almost every time. But I love it!
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Unread 03-05-2007, 08:22 PM   #58
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Brethre, I need advise. Friend gave me a NB Bandera 2 yrs old never used. Made Firegrate, heat deflector, and door seal mods. Fired to cure without water pan...heated to 300 in 10 minutes...drank beer and let settle about an hour to around 225. Added 10 brickets and small pcs oak every 15 mins to try keep stable. Worked okay. Added 1/2 pan very hot water...never got temp above 195 anywhere in chamber for next hour. Checked with remote temp gauge. HELP ME, SOMEBODY PLEASE HELP ME!
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Unread 03-06-2007, 01:29 AM   #59
Pyle's BBQ
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Alton has done a couple of BBQ shows. He does give credit to the fact that BBQ is part art, science and knowledge. Find the episode where he makes a cold smoker out of 3 school lockers and you will understand
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Unread 03-06-2007, 10:06 AM   #60
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Cooking on a Brinkman smoker and a New Braunfels which required much too much time to control temps. Finally I got a WSM and got some sleep during overnight smokes.
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