喫煙者
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 04-13-2010, 09:44 PM   #1
Papa Payne
is one Smokin' Farker
 
Join Date: 08-23-09
Location: Taylorsville, NC
Downloads: 0
Uploads: 0
Default "All Wood" in CG Offset

I have recently switched to "all wood" in my el-cheapo CG offset and the results are a big hit. The last butts were some of the best ever coming off of the CG and then this past weekend, smoked 4 whole chickens that got great reviews from family and Friends.

My question is: is anyone else here doing the same thing? Me personally am not satisfied with the results and think there is room for improvement.

Here is a quick rundown of the last smoke:

First cleaned, dried and spat-cock four whole chickens. Seasoned with salt and pepper.
100_1149.jpg

Loaded up the firebox (Leaving room for a lit chimney of charcoal to get things started):
100_1148.jpg

Warming/Slightly overheating wood to add to the firebox:
100_1150.jpg

The birds just before pulling them off of the smoker:
100_1151.jpg

I ran the smoker wide azz open as I was pressed for time. The temps varied from 325 to 375 for 4.5 hours.

Other questions are:
  • Is there too much wood packed in the firebox?
  • How do you add wood to the firebox without getting the dreaded white smoke?
  • And do you wait until you have nothing but blue smoke to load the smoker?
Thanks

Papa
__________________
[COLOR=white]Chargriller Offset[/COLOR]
Papa Payne is offline   Reply With Quote


Unread 04-13-2010, 10:17 PM   #2
Alan in Ga
is One Chatty Farker
 
Join Date: 12-19-09
Location: Macon,Ga
Downloads: 0
Uploads: 0
Default

I do all wood(pecan mostly) on my NB offset and a mixture on my two UDS. I love the smokey flavor the offset gives.
__________________
NB Black Diamond, 57 Smokehouse BBQ Team
[URL="http://www.57smokehouse.blogspot.com/"]www.57smokehouse.blogspot.com/[/URL]
Certified GBA Judge/Competetior
[SIZE=3]Golden Goose Egg(4 Times Certified)[/SIZE]
[SIZE=3]Stumps 223 ,2 UDS,NB Hondo[/SIZE]
Alan in Ga is offline   Reply With Quote


Unread 04-13-2010, 10:38 PM   #3
peppasawce
is one Smokin' Farker
 
Join Date: 07-08-09
Location: Columbia, Mississippi
Downloads: 0
Uploads: 0
Default

Me too Alan the smokey flavor is were it's at for me!!!!I own a Offset and a UDS both are good with me....That chiken looks tastey Papa Payne

Last edited by peppasawce; 04-13-2010 at 11:09 PM..
peppasawce is offline   Reply With Quote


Unread 04-13-2010, 10:45 PM   #4
DanPop
On the road to being a farker
 
DanPop's Avatar
 
Join Date: 07-16-09
Location: Milwaukee, WI
Downloads: 0
Uploads: 0
Default

I use all wood sometimes, but not that much at once. But I'm trying to keep my temps at 225 so that's what's good for me. Yes, when I'm starting the fire I wait for the heavy white smoke to go away. I see you're keeping the extra wood on the fb, that's what I do, too. That seems to keep them warm enough for me so that when I throw another on the fire, it starts burning right away which prevents the white smoke. Your chicken looked great!
DanPop is offline   Reply With Quote


Unread 04-14-2010, 06:50 AM   #5
tjus77
is One Chatty Farker
 
tjus77's Avatar
 
Join Date: 10-19-06
Location: Tomball, TX
Downloads: 0
Uploads: 0
Default

  • Is there too much wood packed in the firebox? Yes, I was surprised you didn't have higher temps than that. I used smaller wood chunks too. Try running with charcoal and wood throughout the cook. I found on my old small offset that it was better to let the charcoal control the heat and a couple of chunks of wood for smoke, worked great.
  • Pecan is great to use, because it is not as hot as oak and nice sweet smoke.
Great looking chicken BTW.
__________________
Skinny Cooks Can't Be Trusted!
Lyfe Tyme Smoker
Campfire Cookset, Dutch Oven Cooking Table
Variety of Cast Iron DO's
Char-Griller Gas Grill, Weber Kettle

Cajuns make better lovers cause we'll eat ANYTHING.
tjus77 is offline   Reply With Quote


Unread 04-14-2010, 07:30 AM   #6
2007Flsct
Found some matches.
 
Join Date: 02-15-10
Location: Summerville, SC
Downloads: 0
Uploads: 0
Default

I also recently started to smoke with all wood on my char griller duo. It might be that the duo is smaller, but I use way less wood than you. With one log burning the temperature will go up 300.

I only did 3 all wood smokes so far, so I am still learning. I still have a hard maintaining a constant temperature.
2007Flsct is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
OMOSB - "One More Offset Smoker Build" Triple T BBQ Q-talk 214 04-25-2012 08:29 PM
Old Country 20" "Pecos.." offset at Academy? Dave Russell Q-talk 11 10-07-2011 08:48 AM
"Red Splendor" flowering crab for smoking wood markgerickson Q-talk 3 05-24-2010 01:24 PM
I've finally scored some PECAN wood "WOOT" w/Pron! Derek Q-talk 22 05-21-2010 08:10 AM
I have offset smoker "101" questions? jdub Q-talk 14 11-19-2007 05:42 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 04:19 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.