ಚಿಕನ್
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 05-19-2009, 03:46 PM   #1
The Bengal Thing
Full Fledged Farker
 
Join Date: 07-01-08
Location: Groveport, OH
Downloads: 0
Uploads: 0
Default Amount of coals....

I know, I know.... it's a newb question and has prob been answered before, but you get a lot of results when searching for coals... etc.

How do you gauge how many coals you need for what?
__________________
Kingsford 22 1/2" kettle
UDS
The Bengal Thing is offline   Reply With Quote


Unread 05-19-2009, 03:52 PM   #2
Saiko
is Blowin Smoke!
 
Saiko's Avatar
 
Join Date: 12-24-03
Location: Kennesaw, GA
Downloads: 0
Uploads: 0
Default

What smoker?
__________________
“If you don’t know who I am, then maybe your best course would be to tread lightly.”


For links to all my BBQ Brethren recipe posts, click http://markandteri.com/recipes.htm
Saiko is offline   Reply With Quote


Unread 05-19-2009, 03:53 PM   #3
bigabyte
somebody shut me the fark up.

 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Downloads: 1
Uploads: 1
Default

Based on experience using a cooker and temp and time I wil be cooking.

For example, in my SnP offset, I can get a steady temp range of 240 to 275 going with about 2 lbs of Royal Oak using a modified Minion method and that will give me about 45 minutes. From there, the amount of charcoal I will use is a matter of how long I expect to need the cooker running at those temps.

Im my WSM's, it is much simpler. If I fill the charcoal ring with Kingsford and add about 15 or so lit briguettes in the center on top using the Minion Method, I can cook for 12 to 14 hours at temps between 250 and 350. I can fill it only halfway and get roughly 6 to 8 hours.
__________________
Asshattatron Farkanaut, CGCFO
Chief Galactic Crockpot Foil Officer
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club



Duh.
bigabyte is offline   Reply With Quote


Unread 05-19-2009, 04:01 PM   #4
The Bengal Thing
Full Fledged Farker
 
Join Date: 07-01-08
Location: Groveport, OH
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Saiko View Post
What smoker?
Quote:
Originally Posted by bigabyte View Post
Based on experience using a cooker and temp and time I wil be cooking.

For example, in my SnP offset, I can get a steady temp range of 240 to 275 going with about 2 lbs of Royal Oak using a modified Minion method and that will give me about 45 minutes. From there, the amount of charcoal I will use is a matter of how long I expect to need the cooker running at those temps.

Im my WSM's, it is much simpler. If I fill the charcoal ring with Kingsford and add about 15 or so lit briguettes in the center on top using the Minion Method, I can cook for 12 to 14 hours at temps between 250 and 350. I can fill it only halfway and get roughly 6 to 8 hours.
Well, I am not specifically talking about smoking (although I do need to know that for the future, i should have my UDS in a few days).....

For instance tonight I am going to put some small pork chops on the grill. I assume that I could use less coals than when I usually cook my fav... a HUGE porterhouse.
__________________
Kingsford 22 1/2" kettle
UDS
The Bengal Thing is offline   Reply With Quote


Unread 05-19-2009, 04:18 PM   #5
bigabyte
somebody shut me the fark up.

 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Downloads: 1
Uploads: 1
Default

It depends what kind of charcoal you are using too. My guess would be they will use the same amount of charcoal becuase refueling isn't probably going to happen. Instead, you need a certain amount of charcoal to be lit to have a certain temperature to cook at.

Say for example, you use Kingsford. Those stay lit and put out a steady temp for a couple hours. Both of those items will be done within that time, so the same amount of charcoal is needed to cook them, and then you will have extra fuel for a while that simply burns up. Royal Oak lump tends to put out good heat for only about 45 minutes from my experience. Even so, I would imagine both the chop and the porterhouse will be done in that amount of time, so same amount of fuel is still needed to reach the temp you want to cook at.

So in this case, when cooking on one load of charcoal, using more coals is good for higher heat, fewer coals for lower heat. Timing probably isn't an issue for a chop or porterhouse as they will be done in less time than it takes for the coals to burn.

Hope this helps.
__________________
Asshattatron Farkanaut, CGCFO
Chief Galactic Crockpot Foil Officer
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club



Duh.
bigabyte is offline   Reply With Quote


Unread 05-19-2009, 04:22 PM   #6
The Bengal Thing
Full Fledged Farker
 
Join Date: 07-01-08
Location: Groveport, OH
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by bigabyte View Post
It depends what kind of charcoal you are using too. My guess would be they will use the same amount of charcoal becuase refueling isn't probably going to happen. Instead, you need a certain amount of charcoal to be lit to have a certain temperature to cook at.

Say for example, you use Kingsford. Those stay lit and put out a steady temp for a couple hours. Both of those items will be done within that time, so the same amount of charcoal is needed to cook them, and then you will have extra fuel for a while that simply burns up. Royal Oak lump tends to put out good heat for only about 45 minutes from my experience. Even so, I would imagine both the chop and the porterhouse will be done in that amount of time, so same amount of fuel is still needed to reach the temp you want to cook at.

Hope this helps.
Indeed it does...

I use Kingsford, and typically use a full chimney full!

Is that too much!?
__________________
Kingsford 22 1/2" kettle
UDS
The Bengal Thing is offline   Reply With Quote


Unread 05-19-2009, 04:42 PM   #7
bigabyte
somebody shut me the fark up.

 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Downloads: 1
Uploads: 1
Default

That is what I usually do.
__________________
Asshattatron Farkanaut, CGCFO
Chief Galactic Crockpot Foil Officer
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club



Duh.
bigabyte is offline   Reply With Quote


Unread 05-19-2009, 04:45 PM   #8
thillin
somebody shut me the fark up.
 
thillin's Avatar
 
Join Date: 07-21-04
Location: Keller, Texas
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by The Bengal Thing View Post
Indeed it does...

I use Kingsford, and typically use a full chimney full!

Is that too much!?
Sounds right
__________________
Med Spicewine-adopted 3/13/10 CL Score
2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11
Med BGE-adopted 2/2/08 CL Score -SOLD
Mini BGE-adopted 1/31/08 CL Score
Traeger 075-adopted 12/3/11 CL Score
Weber 1 touch CL Score
Weber Spirit 500 CL Score
Weber Smokey Joe Silver CL Score
BLUE & RED Thermapens
Klose 20x42-SOLD

Paddlin Pigs BBQ
Ty
thillin is offline   Reply With Quote


Unread 05-19-2009, 04:46 PM   #9
Bbq Bubba
somebody shut me the fark up.
 
Bbq Bubba's Avatar
 
Join Date: 05-03-07
Location: New Baltimore, Mi.
Downloads: 0
Uploads: 0
Default

We built your smoker Saturday.....what happened?
__________________
Pitboss @ Lockharts BBQ
Beer Snob
I cook the best brisket north of Dallas. Get over it.
Michigan State Lead-Operation BBQ Relief
www.operationbbqrelief.com
#detroitporkmafia
BBQ Person of the Year 2013
Bbq Bubba is offline   Reply With Quote


Unread 05-19-2009, 04:47 PM   #10
The Bengal Thing
Full Fledged Farker
 
Join Date: 07-01-08
Location: Groveport, OH
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by bigabyte View Post
That is what I usually do.
Quote:
Originally Posted by thillin View Post
Sounds right

Cool... cool

I am about to put the rub on and let them sit for a bit before I throw 'em on.

I am surprising the wife with dinner tonight!

Woot_wooT

Quote:
Originally Posted by Bbq Bubba View Post
We built your smoker Saturday.....what happened?

We had some technical difficulties with the nipples fitting properly. "Stay Down" took them home to weld them on for an air tight seal. I am picking it up later this week, then I will do a burn...... then the inaugural smoke will be for memorial day! OH YEAH!
__________________
Kingsford 22 1/2" kettle
UDS
The Bengal Thing is offline   Reply With Quote


Unread 05-24-2009, 01:36 PM   #11
The Bengal Thing
Full Fledged Farker
 
Join Date: 07-01-08
Location: Groveport, OH
Downloads: 0
Uploads: 0
Default

Lets just say I made some fatties and I will be smoking them later tonight or tomorrow on the UDS.....

I have read that it only takes an hour or 2, so should I back off from using so many coals than I would for a longer burn? I would assume so, but I would also hate to run out
__________________
Kingsford 22 1/2" kettle
UDS
The Bengal Thing is offline   Reply With Quote


Unread 05-24-2009, 01:54 PM   #12
StayDown
Guest
 
Downloads:
Uploads:
Default

I think you need to try the 3-1-1 method for a fattie but that is my opinion. 3 hours in smoke, 1 hour foiled and sprayed with something, say apple juice and bourbon mixture, then 1 hour in a warm cooler.

At least that is what I think I read...try searching for the 3-1-1 fattie threaD
  Reply With Quote


Unread 05-24-2009, 02:09 PM   #13
The Bengal Thing
Full Fledged Farker
 
Join Date: 07-01-08
Location: Groveport, OH
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by StayDown View Post
I think you need to try the 3-1-1 method for a fattie but that is my opinion. 3 hours in smoke, 1 hour foiled and sprayed with something, say apple juice and bourbon mixture, then 1 hour in a warm cooler.

At least that is what I think I read...try searching for the 3-1-1 fattie threaD

I found a thread about that and asked a question, but it wasn't answered.

When do you spray? right before you wrap it in foil, i assume?

... and that still doesn't tell me how many coals. Is there a coals to hour ratio?
__________________
Kingsford 22 1/2" kettle
UDS
The Bengal Thing is offline   Reply With Quote


Unread 05-24-2009, 02:17 PM   #14
bbq lover
is one Smokin' Farker
 
bbq lover's Avatar
 
Join Date: 09-05-08
Location: tracy ca.
Downloads: 0
Uploads: 0
Default

fill your pot and cook and close off the drum when done and save the coals lump .. for next smoke thats what I have done
__________________
GREEN MOUNTAIN GRILL <JIM BOWIE > 680 country smoker ugly drum controlled by stoker
bbq lover is offline   Reply With Quote


Unread 05-24-2009, 02:18 PM   #15
LT72884
Babbling Farker
 
LT72884's Avatar
 
Join Date: 05-07-09
Location: Draper Utah
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by The Bengal Thing View Post
I found a thread about that and asked a question, but it wasn't answered.

When do you spray? right before you wrap it in foil, i assume?

... and that still doesn't tell me how many coals. Is there a coals to hour ratio?
I didnt spray mine. How i did it for my first fatty last week was 2 hours in smoke and 1 hour in foil and 45 minutes in cooler. Probably spray then wrap it to kep moister in is my guess.
__________________
http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com
LT72884 is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
amount of meat in here? Dagobaker Q-talk 3 09-14-2009 04:31 PM
Amount of rub? AR Pork Producer Q-talk 6 09-10-2009 08:43 PM
Amount of bacon Norcoredneck Q-talk 18 07-08-2009 06:24 PM
Catering amount? Brian in So Cal Catering, Vending and Cooking For The Masses. 2 03-18-2009 08:45 PM
The right amount of food? Stucue74 Q-talk 35 07-06-2004 02:50 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 04:55 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2015 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.