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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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01-20-2020, 02:52 PM | #16 |
Full Fledged Farker
Join Date: 03-20-14
Location: floral city fl
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Cherry doesn’t burn very hot and it burns very quickly. Try using for flavor, oak or hickory for heat.
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01-20-2020, 03:02 PM | #17 |
Babbling Farker
Join Date: 06-20-15
Location: Badger, California
Name/Nickname : Josh
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I'm with David on this one. I'm going to say it must be the wood. But check that breeze factor as well. As far as cherry not being hot enough that's just not a factor. I have had not problem keeping a much larger offset running at 275 with cherry many times. It may not be the hottest but you just use more wood.
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Josh 24"x52" Custom Offset, Black 22" Weber Kettle , Deep Ocean Blue 22' Weber Kettle, Camp Chef 2 burner w/ griddle. Char-Broil Table Top gas Grill, One very ugly drum, Nice drum coming soon. Instagram @lumberjacksmokestack [url]https://www.youtube.com/c/LumberjackSmokestack[/url] |
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01-20-2020, 03:03 PM | #18 | |
Take a breath!
Join Date: 04-22-14
Location: Princeton, New Jersey
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Correct on all of that. The wood seems to be burning well and from what I can tell it's seasoned well enough. I also use small splits. I'd say 1 ft long and 2-3 in diameter. I do have issues with wind but even with the firebox open to wind, I want getting more than 200F. |
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01-20-2020, 03:05 PM | #19 | |
Take a breath!
Join Date: 04-22-14
Location: Princeton, New Jersey
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I have a local Mercer County guy that delivers me a trucks worth. It'd relative well seasoned and great quality. I usually have to do some labor to get the supplies the size I want them. |
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01-20-2020, 03:08 PM | #20 |
Take a breath!
Join Date: 04-22-14
Location: Princeton, New Jersey
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I just went out and partially disassembled the Joe. The only two things that could be noteworthy are the firebox is rustimng both inside and out to the point where it's peeling/flaking and there was about a 1/4 of muck lining the very bottom of the cook chamber. I cleaned it all out. Also checked exhaust again and it's clean and no debris. Could the rust be thining the firebox metal enough that I'm losing heat?
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01-20-2020, 03:16 PM | #21 |
Quintessential Chatty Farker
Join Date: 07-01-13
Location: Grayslake, IL
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My .02 is that your biggest culprit is probably those small splits of cherry. I will just confirm a few things though...
- The wood is burning, yes? Not smoldering - You have added more and more wood, and even charcoal, and it does not get hotter? what does it do?? does the large fire smolder and smoke? - I assume you have your fire up on a grate, and off the bottom of the firebox? - how are you running your intake and exhaust? Both wide open? - what does your coal bed look like? My theory is this - dry cherry burns fast. small dry cherry burns faster. Fast enough that you aren't maintaining enough coal bed, and that's really where the heat comes from, not small burning splits. You need the coals. I would suggest this. Take the cherry out of the equation. Dump a chimney worth of lump in it and see what happens.
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[FONT=Trebuchet MS][SIZE=3][SIZE=2]Matt[/SIZE] [/SIZE][/FONT][FONT=Trebuchet MS] [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][SIZE=3][B]Come Join the fun in the Throwdowns![/B][/SIZE][/URL] [COLOR=Blue][SIZE=2]Shirley Fabrication 24x70 Trailer - UDS - Weber Kettle - WGA - Fire Pit Rotisserie - Shirley-Shagstone Griddle/Wok Cart - Carson Rodizio [B][SIZE=3][COLOR=Black]2016 Official BBQ Brethren Ribeye Master[/COLOR][/SIZE][/B] [/SIZE][/COLOR][/FONT][FONT=Trebuchet MS][SIZE=1][COLOR=Silver] [/COLOR][/SIZE][/FONT] |
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01-20-2020, 03:54 PM | #22 | |
is one Smokin' Farker
Join Date: 09-19-09
Location: Coast of Southern SLO County
Name/Nickname : John
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I’d clean it inside and out, top to bottom, and perform a visual inspection. I’d check for damage or anything out of the ordinary. Is air leaking somewhere? Did it rust through anywhere? Also, try a different thermometer to make sure that isn’t an issue or check the existing one (ice water, boiling water if it has that range) adjusted for altitude. Try a load of charcoal to rule out the wood. Only things I can think of.
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MAK 2*, LBGEx2, Santa Maria Pit x2, 3 Sizes Weber kettle, BS 36" SS Griddle & Pizza Oven. |
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01-20-2020, 03:57 PM | #23 |
is One Chatty Farker
Join Date: 01-24-17
Location: Virginia Beach, VA
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extend your stack will cause more draw and more heat into chamber
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Stainless Steel 30gal UDS, 22.5 Webber, Lang 36 |
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01-20-2020, 04:16 PM | #24 |
is One Chatty Farker
Join Date: 07-09-19
Location: Miami, Florida
Name/Nickname : George
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I cook on a Joe but not originally reverse. I reversed mine with plates and other method as I posted some time past. I burn mostly oak but occasionally pecan and cherry as well. I agree that small sticks will not do the trick. You have to build a coal bead (to start) and pile on the wood (initially) to build a wood ember base that will catch the added wood on fire quickly. I have taken to placing a PC fan on a box level with the fire box door (open) and having it blow on it for most of the cook. Got to keep adding wood to the Joe to make it perform hot. The last cook (yesterday) consumed most of $15 worth of oak at 1:50 a split to do an 8# brisket. Conclusion: your problem is how you feed your fire IMHO.
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01-20-2020, 05:54 PM | #25 |
somebody shut me the fark up.
Join Date: 07-16-16
Location: Johns Creek, Ga.
Name/Nickname : Ron
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I had a Highland, and for me, it just sometimes seemed like it didn't want to draft, so I had to crack the firebox door to get it up to temp and stop the heavy white smoke.
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Ron Join us for the South East Bash in Lebanon, Tn. May 4, 2024 (https://docs.google.com/spreadsheets...usp=drivesdk)] Bash planning thread here https://www.bbq-brethren.com/forum/s...d.php?t=305951 |
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01-20-2020, 05:56 PM | #26 | |
Quintessential Chatty Farker
Join Date: 06-23-12
Location: Kansas City
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Quote:
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01-20-2020, 06:23 PM | #27 |
is One Chatty Farker
Join Date: 07-09-19
Location: Miami, Florida
Name/Nickname : George
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Crack the door? I cook with the stack and door wide open with forced air on the fire box.
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01-20-2020, 06:31 PM | #28 |
On the road to being a farker
Join Date: 08-10-18
Location: Kentucky
Name/Nickname : Jesse Robinson
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Start with the basics. Try a chimney of charcoal with no wood. Leave the exhaust and intake wide open. If it gets up to temp, throw on a piece of wood. You will likely need to add a split every 30 minutes to keep a bed of hot coals.
In my experience, I would have trouble keeping the temp up if the cooker wasnt ready for the meat. In other words...take at least an hour to get the temp where you want it and make sure it stays there before you put your food on. Sent from my SM-N975U using Tapatalk |
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01-20-2020, 07:01 PM | #29 |
is Blowin Smoke!
Join Date: 02-18-18
Location: Louisville,KY
Name/Nickname : William
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It's the wood. You could make life a lot easier and get a Shirley if you have the finances. I did and have never been happier and I too had a left side firebox OKJ/NewBraunfels. Just bite the bullet and do it.
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01-20-2020, 08:38 PM | #30 |
is Blowin Smoke!
Join Date: 03-11-12
Location: The "Poah" side of Madison Co. Mississippi
Name/Nickname : Dude
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I haven’t read this thread buddy, but I can tell you this. I bought a used Jambo and I have to feed my fire every 45 minutes....not an hour like i read elsewhere. I have to burn small sticks of wood to keep the temp swings 25 degrees or less. ......it really doesn’t matter if temp swings, or anything else. It will get done when it gets done and if you burn good wood the flavor will be wonderful.....just my 2 cents......good luck!!
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Jambo stick burner (dedicated to my dad...Big John) / Weber kettle / Blue Rhino 36” griddle / Battle Grey Hunsaker drum. "When food is cooked in a kitchen people think how good it smells, when cooked outside it is intoxicating to their soul"..... The Dude |
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