here's what hit me.. i've got a chamber of spicewine's firebox loaded with kingsford hot coals.. i have a narrow chamber in the center with loaded hickory chunks.. i put a couple big wads of aluminum foil over the center chamber to keep it from flaring up too quickly.. good idea or not? keeps the temps down too.. and blue smoke..
-
xenforo has sucessfully updated our forum software last night. Howevr, that has returned many templates to stock formats which MAY be missing some previous functionality. It has also fixed some boroken templates Ive taken offline. Reat assured, we are working on getting our templates back to normal, but will take a few days. Im working top down, so best bet is to stick with the default templates as I work thru them.
easy way to sweet blue w/out a ton of fuel?
- Thread starter evilpsych
- Start date
Kevin
Quintessential Chatty Farker
RE: Re: RE: easy way to sweet blue w/out a ton of fuel?
Take my advice with a grain of salt, but anytime you restrict the exhaust, as I think you are doing with the foil over the flavor wood, (as opposed to intake) air, you are trapping nasty byproducts of the burning process (creosote) which you don't want to taint your food. Restricting air intake will slow the oxygen intake and lower temp, not a bad thing. Restricting exhaust will trap bad stuff in the smoke chamber with your food, a bad thing. Just my opinion.
Kevin
Take my advice with a grain of salt, but anytime you restrict the exhaust, as I think you are doing with the foil over the flavor wood, (as opposed to intake) air, you are trapping nasty byproducts of the burning process (creosote) which you don't want to taint your food. Restricting air intake will slow the oxygen intake and lower temp, not a bad thing. Restricting exhaust will trap bad stuff in the smoke chamber with your food, a bad thing. Just my opinion.
Kevin
well.. i did the spareribs this way today.. and i didn't notice any foul effects.. more testing is needed methinks before I throw it out entirely.. enough wood gas was getting burned off due to the proximity to the charcoal fire that I think it might be an ok thing to do.. the center chamber was only about 2-3" wide, while the charcoal chamber nearest the air intake was about.. 8-9" wide.. i smoked a batch of sliced roma tomatoes on top during this batch also, and no ill effects or bad taste on the mild flesh of the tomatoes was encountered either..
D
DingleBerry
Guest
Mark said:
What?
