ブタ
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 > Competition BBQ

Notices

Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


Reply
Thread Tools
Unread 03-12-2009, 01:56 AM   #1
Greg60525
On the road to being a farker
 
Join Date: 03-08-09
Location: LaGrange Highlands, Illinois
Downloads: 0
Uploads: 0
Default Wood vs Charcoal

I use a Gator Pit offset smoker and have always used all wood,(Oak/Hickory/Apple in an even split, except that I use a load of charcoal to start it. I've always liked the flavor and it never seemed too much for me, however I only have 2 comps under my belt and I'm not sure what the judges are looking for, taste wise. Other than having a great time in my first comp, my scores were a disaster, the second comp was middle of the road.......which, I was quite pleased with.

Should I be using charcoal with chunks thrown in for flavor or straight charcoal or stay with what I'm doing?

Any advice or experiences that you can send my way would be greatly appreciated.

Thanks,
__________________
Greg
Greg60525 is offline   Reply With Quote


Unread 03-12-2009, 06:45 AM   #2
U2CANQUE
is One Chatty Farker
 
U2CANQUE's Avatar
 
Join Date: 07-04-06
Location: Cleveland, OH
Downloads: 0
Uploads: 0
Default

most that I have encountered start charcoal, then use wood to continue....me, just burnin pellets.....grins......good luck, and stick with it!
__________________
Them Ohio City Boys BBQ Competition Team
2 Worthless Nuts
Them Ohio City Boys All Jacked Up
Cleveland, Ohio

Jambo (J-3) Black on Black-with Hot Rod Flames
FEC w/ IQ4
U2CANQUE is offline   Reply With Quote


Unread 03-12-2009, 06:55 AM   #3
Divemaster
somebody shut me the fark up.
 
Divemaster's Avatar
 
Join Date: 09-23-07
Location: North Side of Chicago Illinois
Downloads: 0
Uploads: 0
Default

When you figure out what the judges want, please let us know.

I use a mix of charcoal & shagbark hickory through out the cook (aka charcoal for the heat & wood for the flavor). I find that I can control the amount of smoke flavor better that way.

I guess it comes down to a comfort level as well as economics for me. Wood is far more expensive @ over $125 a face cord for cherry and RO @ $4.50 a 10 pound bag.
__________________
Jeff
CBJ# 23376
Stockcar BBQ
Race Fast, Cook Slow, and Enjoy Life!
If it don't come off a smoker, it's just a side dish!

Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.
Divemaster is offline   Reply With Quote


Unread 03-12-2009, 08:00 AM   #4
Jacked UP BBQ
Babbling Farker
 
Join Date: 06-09-08
Location: Forker River, NJ
Downloads: 0
Uploads: 0
Default

There is no right way. Use what you like and think will do well. I did straight charcoal ribs once on a grill and they were amazing and they did well with the judges. Who knows. Do you. Good luck.
__________________
Jacked UP BBQ vending


Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ

Fec 750
Fec 100
Large Spicewine
Jacked UP BBQ is offline   Reply With Quote


Unread 03-12-2009, 04:47 PM   #5
HBMTN
is One Chatty Farker
 
Join Date: 10-16-08
Location: Virginia
Downloads: 0
Uploads: 0
Default

Both can be correct. So I have read that there are pitmasters out there that can leave the intake/exhaust drafts wide open and control a fires heat by adding the correct amount of wood at the correct time and not wrap the meat or over smoke it. They be some bad BBQ dudes right there, wish I could, then again I've only read that it is done and never actually seen it.
__________________
FEC 120, Lang 84, Custom Off Set
HBMTN is offline   Reply With Quote


Unread 03-12-2009, 11:10 PM   #6
Greg60525
On the road to being a farker
 
Join Date: 03-08-09
Location: LaGrange Highlands, Illinois
Downloads: 0
Uploads: 0
Default

Thanks for the advice. I'll need to do more experimenting. One thing that I know is when I was smoking in the Weber I would just add small pieces of oak that I skinned off a split with a hatchet and it was more smoky tasting than a full 10 hour cook using all wood in the offset. I suppose it's that the offset has such a larger chamber compared to the Weber and the Weber has a small exhaust vent...........the smoke would linger more, before being expelled.
I always leave the exhaust vent on the offset fully open. I generally leave the intakes wide open too, and adjust temp with wood........sometimes I have to mess with the intakes.

Thanks again,
__________________
Greg
Greg60525 is offline   Reply With Quote


Unread 03-13-2009, 07:42 AM   #7
Divemaster
somebody shut me the fark up.
 
Divemaster's Avatar
 
Join Date: 09-23-07
Location: North Side of Chicago Illinois
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by HogBack Mtn Comp BBQ Team View Post
Both can be correct. So I have read that there are pitmasters out there that can leave the intake/exhaust drafts wide open and control a fires heat by adding the correct amount of wood at the correct time and not wrap the meat or over smoke it. They be some bad BBQ dudes right there, wish I could, then again I've only read that it is done and never actually seen it.
Next time your in town swing by... I never foil my meat while it's on the smoker...
Quote:
Originally Posted by Greg60525 View Post
Thanks for the advice. I'll need to do more experimenting. One thing that I know is when I was smoking in the Weber I would just add small pieces of oak that I skinned off a split with a hatchet and it was more smoky tasting than a full 10 hour cook using all wood in the offset. I suppose it's that the offset has such a larger chamber compared to the Weber and the Weber has a small exhaust vent...........the smoke would linger more, before being expelled.
I always leave the exhaust vent on the offset fully open. I generally leave the intakes wide open too, and adjust temp with wood........sometimes I have to mess with the intakes.

Thanks again,
Do you 'Pre-Warm' the wood... my guess is that you weren't getting a clean combustion on the Webber and you were getting a ton of 'White' smoke rather than the 'Thin Blue' you see with your offset...

One of the tricks I found was warming my logs (yet another chance at getting a thread moved to Woodpile) on top of my fire box for 30 minutes before introducing them to the fire... Kinda gives them a step up... I should warn you though, if they find a hot spot on the fire box they may start fire before you're ready...

For the Webber remember that the cooking area is much smaller and you only need a small amount of wood to accomplish what you need logs for on the offset.
__________________
Jeff
CBJ# 23376
Stockcar BBQ
Race Fast, Cook Slow, and Enjoy Life!
If it don't come off a smoker, it's just a side dish!

Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.
Divemaster is offline   Reply With Quote


Unread 03-13-2009, 12:13 PM   #8
Just Smokin' Around
Full Fledged Farker
 
Just Smokin' Around's Avatar
 
Join Date: 11-13-07
Location: Frederick County, MD
Downloads: 0
Uploads: 0
Default

I would keep doing what you're comfortable with. I have a Gator and I use mostly wood but also add some lump every now and then to help keep an even bed of coals for an even temp. I also preheat the wood on top of the FB or off to the side in the FB. If you're maintaining steady temps and are comfortable with what you're doing, keep doing it. I wouldn't change it unless you start to get feed back that the meat is too "smokey". I've only had heavy smoke issues with chicken, not other meats. Like you said, you got 2 comps under your belt - I wouldn't change too much right now. Your biggest improvements will probably come more with technique and consistency, not so much with the fuel ( as long as you have a clean burning fire ). Good luck.

BTW - which Gator do you have? I have a 24" Party Gator.
__________________
Bill
Just Smokin' Around Competition BBQ Team
BWS Fatboy, BWS Competitor
Medium BGE, Weber Kettle and gasser, other toys
Just Smokin' Around is offline   Reply With Quote


Unread 03-13-2009, 08:23 PM   #9
smoke showin'
On the road to being a farker
 
smoke showin''s Avatar
 
Join Date: 03-18-08
Location: lakeland ,fl FBA
Downloads: 0
Uploads: 0
Default

As a true bricks and sticks burner I use an even mix charcoal for heat and wood for flavor
smoke showin' is offline   Reply With Quote


Unread 03-13-2009, 11:40 PM   #10
The Pickled Pig
is One Chatty Farker
 
The Pickled Pig's Avatar
 
Join Date: 06-21-07
Location: Overland Park, KS
Downloads: 0
Uploads: 0
Default

Wood vs. coal is extremely pit and fire management dependent. When in doubt, always err on the side of less smoke.
__________________
Paul Ostrom
The Pickled Pig

Twitter - @ThePickledPig

CBJ, WSM, UDS Cookers, Weber Gasser, Weber One Touch Gold Kettle,
The Pickled Pig is offline   Reply With Quote


Unread 03-14-2009, 12:34 AM   #11
Greg60525
On the road to being a farker
 
Join Date: 03-08-09
Location: LaGrange Highlands, Illinois
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Divemaster View Post
Do you 'Pre-Warm' the wood... my guess is that you weren't getting a clean combustion on the Webber and you were getting a ton of 'White' smoke rather than the 'Thin Blue' you see with your offset...
I do pre-warm the wood..........several pieces on the firebox and one inside away from the fire. I did have the wood catch on fire on top of the firebox once during the start-up phase. I only place the wood inside when the temp is in cooking range.
With the Weber, I soaked the wood in water.......maybe that's why it was too smokey. Actually, I never thought it tasted over-smoked.


Quote:
Originally Posted by Just Smokin' Around View Post
BTW - which Gator do you have? I have a 24" Party Gator.
I have the BMS (Budget Mobile Smoker)............I think it's basically a trailered version of what you have. It's amazing how much food this thing can hold! I picked it up in Houston and towed it back home about 1200 or so miles..........I timed the pick-up with a visit with my daughter, who lives in Texas. Everyone pretty much thought I lost it once they saw it. Now I'm getting into comps......that wasn't in the plans. My plans were for big cooks.........which, I did several.


Thanks everyone for the feedback!
__________________
Greg
Greg60525 is offline   Reply With Quote


Unread 03-14-2009, 07:17 AM   #12
HBMTN
is One Chatty Farker
 
Join Date: 10-16-08
Location: Virginia
Downloads: 0
Uploads: 0
Default

>Next time your in town swing by... I never foil my meat while it's on the smoker


Can you also cook the whole time by controlling temp without altering intake and exhaust from wide open, if so you da man!
__________________
FEC 120, Lang 84, Custom Off Set
HBMTN is offline   Reply With Quote


Unread 03-16-2009, 08:28 AM   #13
Divemaster
somebody shut me the fark up.
 
Divemaster's Avatar
 
Join Date: 09-23-07
Location: North Side of Chicago Illinois
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by HogBack Mtn Comp BBQ Team View Post
Can you also cook the whole time by controlling temp without altering intake and exhaust from wide open, if so you da man!
Depends on the cooker... BGE, yes without a doubt... Lang, minor adjustments, no large swings, but yes I do have to make adjustments..
__________________
Jeff
CBJ# 23376
Stockcar BBQ
Race Fast, Cook Slow, and Enjoy Life!
If it don't come off a smoker, it's just a side dish!

Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.
Divemaster is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
wood pellet or lump charcoal and wood chunks? aswoboda Q-talk 4 05-16-2010 07:05 PM
What is the major difference in all wood smokers and charcoal/wood chunk smokers? Bamabuzzard Q-talk 27 08-22-2009 08:02 PM
Charcoal, wood, propane Qcrue2U Q-talk 5 06-29-2008 02:01 AM
How much charcoal and wood? eeltempered Q-talk 9 04-04-2006 08:26 PM
Wood/charcoal scottm4300 Q-talk 10 06-07-2005 05:49 PM

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 12:06 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