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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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03-09-2010, 08:10 PM | #1 |
is one Smokin' Farker
Join Date: 01-16-10
Location: Marietta, Ga
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Stickburner question...just curious.
Im wondering, with a stick burner, if you are using just wood to cook with, wont that make a LOT of smoke? Like thick white smoke? And wont this make the food too smokey? I know on my UDS, the smoke gets a little heavy when the fire hits my wood chunks...not a lot, but you can tell a difference.
I know nothing about this so please excuse my ignorance. I DO want a stickburner, though, and figured I need to learn as much as I can as soon as I can.
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Allen - Marietta Swine District - Competition BBQ Team Stumps Smokers Stretch Gateway Drum ORANGE Thermapen Flame Boss 500 |
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03-09-2010, 08:16 PM | #2 |
is one Smokin' Farker
Join Date: 11-02-07
Location: Carthage, TN
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No, as long as you have a clean burning fire, you will still have sweet blue. Plenty of airflow, preheat your wood, and leave your exhaust open all the way are the keys to successful stickburning.
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Large BGE 22.5 WSM 14.5 WSM Old Country BBQ Pits Smokehouse 36" Blackstone Griddle 1 U.T. Orange Thermapen |
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Thanks from:---> |
03-09-2010, 08:17 PM | #3 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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You want a small clean burning fire, which produces very little smoke. You don't want to load the thing up with wood and then control the temps downward by choking it off, that would give you the thick smoke. You want the wood fire to get all the air IT wants so it burns clean, and add a little more fuel as needed. You can even pre-heat the wood on top of the firebox to get it near combustion prior to adding it too.
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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. |
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03-09-2010, 08:19 PM | #4 |
is one Smokin' Farker
Join Date: 01-16-10
Location: Marietta, Ga
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Please explain this as it pertains to a stickburner...what exactly does "clean burning" mean with all wood? gain, please excuse my ignorance, but im wanting to learn.
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Allen - Marietta Swine District - Competition BBQ Team Stumps Smokers Stretch Gateway Drum ORANGE Thermapen Flame Boss 500 |
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03-09-2010, 08:20 PM | #5 |
is one Smokin' Farker
Join Date: 11-02-07
Location: Carthage, TN
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lots of good info on stickburning in the roadmap. Here is a good thread from said roadmap, http://www.bbq-brethren.com/forum/showthread.php?t=7051
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Large BGE 22.5 WSM 14.5 WSM Old Country BBQ Pits Smokehouse 36" Blackstone Griddle 1 U.T. Orange Thermapen |
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Thanks from:---> |
03-09-2010, 08:25 PM | #6 |
is one Smokin' Farker
Join Date: 11-02-07
Location: Carthage, TN
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a cleanburning fire is one that burns evenly. everything in the firebox has reached combustion temps and is burning "cleanly". There is no heavy white smoke, just a sweet blue drifting out the exhaust. I'll try and find a video and link it so you can see exactly how its supposed to be.
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Large BGE 22.5 WSM 14.5 WSM Old Country BBQ Pits Smokehouse 36" Blackstone Griddle 1 U.T. Orange Thermapen |
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03-09-2010, 08:28 PM | #7 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Clean burning means like a campfire basically. A wood fire is a chemical reaction caused when the wood is heated to a high enough temperature that it begins to break down into smaller particles, primarily gasses, and a small amount of solids. If there is enough oxygen present as the gas escapes in this heat, it will ignite causing the flame, otherwise the gases are released in the air unburned (thick smoke). So a clean burning fire is one where the majority of the gasses produced from this chemical reaction are burned up in the heat as opposed to being released into the air, and over your food.
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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. |
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Thanks from:---> |
03-09-2010, 08:35 PM | #8 | |
is one Smokin' Farker
Join Date: 01-16-10
Location: Marietta, Ga
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Quote:
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Allen - Marietta Swine District - Competition BBQ Team Stumps Smokers Stretch Gateway Drum ORANGE Thermapen Flame Boss 500 |
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03-09-2010, 08:40 PM | #9 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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So the key (just to make sure) is air really. You want your fire to get all the air it wants to burn. The trick is, building the proper sized clean burning fire that puts your cooker at the temp you want to cook at. That's why you hear "small clean burning fire" a lot. A small fire burning real well will heat a pit up pretty good on most units.
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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. |
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03-09-2010, 08:45 PM | #10 |
is one Smokin' Farker
Join Date: 11-02-07
Location: Carthage, TN
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sent you a pm with a link to view.
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Large BGE 22.5 WSM 14.5 WSM Old Country BBQ Pits Smokehouse 36" Blackstone Griddle 1 U.T. Orange Thermapen |
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03-09-2010, 08:50 PM | #11 |
somebody shut me the fark up.
Join Date: 09-02-05
Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ .
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All per above is tremendous insight and advice;
fire management in a stickburner is a learned skill that takes time and patience for some- I know only from experience. Also keep in mind each pit can be quite different so you will eventually figure out what is best for yours.
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Illuminated, circa 1967. KCBS CBJ-Texas Transplant. Texas Smokemaster offset, Well-cured NB Silver Smoker, Santa Fe grill (retired). glory bee gasser. Texas International Pop Festival, Labor Day 1969. IMBAS Certified. Just roll me up and smoke me when I die. Always remember, no matter where ya go, there you are. I wanna tell you 'bout Texas radio and the big beat. Someday, I hope to visit Penelope. Hondo Crouch, Famous Late Mayor of Lunkenbach, Texas who advocated a 'dillo diet: "You can eat nothing but armadillos for a month, but you will have to run down and catch all the armadillos you eat and it can really take the weight off!" |
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03-09-2010, 08:52 PM | #12 |
Full Fledged Farker
Join Date: 10-31-09
Location: Greencastle, PA
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yeah.... Chris summed it up pretty well. just adding enough wood to keep it going is key, you really learn alot about fire management and air w/stick burners
In my stick burner, I only see blue smoke for a couple of min. after I add wood.......most of the time I dont see any smoke |
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03-09-2010, 08:58 PM | #13 | |
Quintessential Chatty Farker
Join Date: 02-06-05
Location: Southern Minnesota
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Quote:
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Kevin |
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03-10-2010, 12:47 AM | #14 |
is one Smokin' Farker
Join Date: 12-03-09
Location: Long Beach, CA
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Agree with above, the Roadmap is your friend. Actually, it's the farkin' bible. I'd be hard pressed to find a single question that isn't answered there. Sure, it takes work to read through and understand, and re-read it, and experiment. But it's well worth it.
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-elbows deep in someone else's misery. |
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03-10-2010, 09:53 AM | #15 |
Full Fledged Farker
Join Date: 01-15-10
Location: Oak Park, CA. Ventura County 91377
Name/Nickname : Bruce
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now i will be paying closer attention to the color and amount of smoke... maybe smaller chunks of wood will help... I have seen white smoke too often
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my UDS build: search "uds baby steps", uuni 3, chargriller pro |
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cooking, stickburner, uds |
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