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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-08-2017, 10:28 PM | #151 | ||||
is One Chatty Farker
Join Date: 10-01-17
Location: North Texas
Name/Nickname : EL Luchador
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thanks for clarifying that
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Im counting down the years till Im able to retire. only 30 or so more to go now :) |
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12-08-2017, 10:31 PM | #152 | |
is One Chatty Farker
Join Date: 10-01-17
Location: North Texas
Name/Nickname : EL Luchador
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so you are still burning "stick" but you have created a nice base of embers with lump charcoal and you just burn small sticks for flavor. have you had a chance to try it with the lump only and no wood chunks? |
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12-08-2017, 10:32 PM | #153 |
Full Fledged Farker
Join Date: 11-09-17
Location: Hamilton, AL
Name/Nickname : Tony
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I think he's saying simply that smoke and charcoal are two fuel sources produced by wood. not that the wood itself is the fuel but that wood is the source of the fuel (fine line I know). I found it an interesting tidbit about how the smoking/heating processes work. different than I expected that's for damn sure.
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Don't like your job?? No Problem!!! There's a support group for that and they meet at the bar!! [B]WSM 18.5", Weber Genesis Gold B, Blackstone 36" griddle, OK Joe Longhorn [/B] |
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Thanks from:---> |
12-08-2017, 10:39 PM | #154 | |||
is One Chatty Farker
Join Date: 10-01-17
Location: North Texas
Name/Nickname : EL Luchador
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now as far as burning lump, its a revelation for me. I had used it in my uds before because it didnt keep temp as well as briquettes so I switched back to briquettes, but after seeing how clean it is from the get go, and how dirty briquettes are until white hot, I dont know how I will ever be able to go back to briquettes again. the thought of all that junk slowly burning onto my food in a uds is scary. how do harry soo and others do so well with briquettes. mind boggling. Quote:
I knew someone was going to say that . a UDS is not all its cracked up to be. TWO UDSs? now were cooking with fire for the record, I have TWO uds's and I really should build a third one for hotdogs and fish and fourth one to replace my weber kettle UDS LIFE |
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12-08-2017, 10:48 PM | #155 |
Knows what a fatty is.
Join Date: 08-12-17
Location: Sacramento, Ca.
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Wow... what the hell are U all talking about?
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Ironside CDR Cabinet Karubecue C-60 Old Country Pecos Webber Kettle Last edited by overeasy; 12-08-2017 at 10:53 PM.. |
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12-08-2017, 11:24 PM | #156 | |
is One Chatty Farker
Join Date: 10-01-17
Location: North Texas
Name/Nickname : EL Luchador
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I plan to continue experimenting with only lump embers for now. to make it even more traditional, I think I will remove my diffuser and let the fat drop right on the fire. good times. |
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12-08-2017, 11:27 PM | #157 |
is One Chatty Farker
Join Date: 10-01-17
Location: North Texas
Name/Nickname : EL Luchador
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lets see.
1. cheap stick burners are hard work 2. some find the stick burning labor enjoyable and a vital part of the process. 3. large and/or heavy stick burners are not as hard to work as the cheap ones bonus - build a UDS! hey you have a pecos. thoughts? |
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12-09-2017, 02:07 PM | #158 |
Found some matches.
Join Date: 12-05-17
Location: mayfield ky 42066
Name/Nickname : bobby
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Perhaps I have confused some people. I only use lump charcoal. In fact i have been using this technique with B&B lump charcoal only. I have never tried it with briquettes, but I'm certain it would work using briquettes if you let them ash over first.
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12-09-2017, 02:20 PM | #159 | |
Found some matches.
Join Date: 12-05-17
Location: mayfield ky 42066
Name/Nickname : bobby
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I don't own a stick burner, but I get great bbq taste by using B&B Oak lump and adding small chunks of hickory & white oak for smoke taste during the cook on my WSM. |
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12-09-2017, 03:41 PM | #160 |
Found some matches.
Join Date: 12-05-17
Location: mayfield ky 42066
Name/Nickname : bobby
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El Luchador,
You asked about how much burn time i got out of 1/2 chimney of lump. The 1/2 chimney is my initial charge and it is prel-lit to start up the WSM. Normally i get 30 to 45 minutes before the smoker temp drops to 225 degrees. Then I add a small amount of lump after that initial charge, which is usually about 1/4 chimney of lump and I pre light it as well. I do pre light the lump each time I add it to the smoker. I also add my small smoke chunks to the chimney as I am pre lighting the lump. This technique alows me to keep that blue smoke i am looking for in my smoker.. |
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12-09-2017, 04:10 PM | #161 | |
somebody shut me the fark up.
Join Date: 01-03-14
Location: Detroit michigan
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Let's all just calm down and smoke a fatty |
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12-09-2017, 04:16 PM | #162 | |
Found some matches.
Join Date: 12-05-17
Location: mayfield ky 42066
Name/Nickname : bobby
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I have friends that use briquettes and I like their bbq, but I prefer the taste of bbq cooked with a clean burning fire. |
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Thanks from:---> |
12-09-2017, 04:20 PM | #163 | |
is One Chatty Farker
Join Date: 10-01-17
Location: North Texas
Name/Nickname : EL Luchador
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Quote:
Since I was starting my stick burner with briquettes, I would light them up in the chimney. white, hard smelling smoke for days! having that in a charcoal smoker and having cold briquettes slowly light off and give off that smoke, is not a good thing in my book. Royal oak lump gives off almost zero smoke from the get go, and almost no dirty wood smell either. |
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Thanks from:---> |
12-09-2017, 05:52 PM | #164 |
Found some matches.
Join Date: 12-05-17
Location: mayfield ky 42066
Name/Nickname : bobby
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I would use RO if B&B was not available at my local Walmart. I can usually get 3 cooks from a 20 lb bag. I don't know that it is better than RO though.
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12-09-2017, 06:00 PM | #165 |
On the road to being a farker
Join Date: 11-19-17
Location: Show Me
Name/Nickname : Big E
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has anyone tried to minion with lump in a wsm and how long of a burn time did u get?
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