First Lump Test

[chargriller]

Hello All,

I tried my first test with burning lump in my firebox, I first started a few kingsford charcoals and dumped them into the firebox and placed the lump right on the hot charcoal and keep the firebox open for a little bit to get the lump started.

While I was doing this test I noticed that the temp in the main cooking chamber did not go more then 200 close to the firebox and 150 the other side.

When I noticed this I opened the firebox to see what it was doing, the lump was glowing orange and a very small noticable flame. So I added more lump and wood chunks to see if this would help, but it really did not. It was a windy night with the wind blowing into the firebox.

Questions:

1. Should there be more of a fire burning in the firebox? or is the glowing orange fire all I need.

2: Should I not let wind blow into the firebox? I thought with the wind blowing would help give me a hotter fire.

3: Should I have the lump piled in the firebox or spread out more? I had it piled into the center.

Any help you guys can help me with would be great.

Thanks

 

[Bigmista]

First question:

How did you measure the temp in your cooking chamber?

 

[chargriller]

I have 2 oven thermomerters I set on the grill grates, one 5 - 6 in fron the from the firebox and the front of the grill and the same on the other one oppsite of the firebox.

 

[dapittboss]

Here's what works for me; I fill my firebox about half way with lump (on the left hand side) and pour a chimney full of burning lump on the right side. This is enough heat to get me up to about 220-230 and will burn for a few hours without too much fuss. I made a charcol basket out of expanded metal so I can do this. The lump seems to burn pretty hot, and with wind blowing on it I would think it should be pretty hot.

 

[BBQchef33]

Assuming your thermometers are right.


1: Glowing red embers producing heat is exactly what produces Sweet blue. The smaller the fire, the better off u are.

2: Obviously wind in the firebox is goint otgive u a hotter fire, but it also steals heat from the steel. You have to manage the fire accordingly. Blowing into the firebox, not only fans the flames, but interferes with normal draft. I would avoid it. If its so insanley windy that its blowing into the firebox, i have placed i piece of foil inside the door and over the top so it hangs over the firebox door and down past the bottom loosly like a curtain. Not to interfere with draft at all , but is a makeshift wind break. i have only had to do this a couple times in really bad wind.


When ALL coals are lit, a pile of coals spread out(but close together) produces higher temps than the same amount of coals piled up on top of each other. This is due to the airflow over a larger surface area of heat sources. The technique is part of fire mangemnet. Spreading them out further apart into seperate pieces will drop temperatures, by dropping the burn rate of the pieces. Its all part of a learning the fire managment techniques. They trade each other off. I dense hot burning pile, will produce the same heat as a smaller amount of coals spread out, close together, spread them out furtehr and you slow your burn and even out the temps.

this can be seen when u have a single log burning and temps start to drop. Hit the log, it breaks apart into lumps and your temps will climb. Same amount of fuel, but airflow improved when you broke it apart and spread it out.

Welcome to fire managment... its an art. :wink:

 

[chargriller]

Thanks Phil,

This info makes a lot of sense, I did test my thermometers after my lump test and noticed they were off just a little.

I will try to little wind break mod, this might help a little.

I did notice when I moved the lump arround it made the temp move a little but not for a long time, maybe every 20 - 30 min I was monkeying with the fire, maybe that was why the temp kept raising and falling.

I also had to crack the lid to see what the temp was doing, I am planning on doing another test soon, hopefully I will have better luck with the wind issue.

I have also noticed when I try to use my firebox for the heat source, that what ever I am cooking just seem to sit at one temp, even when I am keeping the grilling surface at about 200 or so.

 

[chargriller]

I tried another test last night, I got a little better results.

I think I will get a chimney of lump going first, then poor it over a bed of unlit lump.

It seem that when I have a bigger pile of lump in the firebox it does better, then a little. It seems I got to temp to 225 for about 25- 30 min then started to drop.

How do you know when to put more on the fire?

How long after you place the lump on the hot lump will you start to see the temp rise again?

 

[Bigdog]

I tried another test last night, I got a little better results.

I think I will get a chimney of lump going first, then poor it over a bed of unlit lump.

It seem that when I have a bigger pile of lump in the firebox it does better, then a little. It seems I got to temp to 225 for about 25- 30 min then started to drop.

How do you know when to put more on the fire?

How long after you place the lump on the hot lump will you start to see the temp rise again?

1) You get a remote thermo like the nu-temp 701 and add when the temps start dropping. You can even set an alarm to remind you.

2) Almost right away unless you have other factors working like wind, rain, extreme cold, empty water pan, or you really let it die down to almost nothing.

Fire tending is an art form bro. The more you do it, the better you will be at it. Many factors can effect your burn rate, so pay attention and take notes.

 

[chargriller]

Thanks for the info Bigdog.

I am planning on getting some type of remote thermo, but dont have one yet.

I will try setting a water pan in the cooking chamber to see if this will help any. Should I set the water pan under the food I am smoking or set it close to the opening of the firebox in the cooking chamber?

Your are not a kidding when you say fire tending is an art form, and I am loving it.

What I have been doing is setting a couple of pices of wood chunks in the cooking chamber next to the opening of the firebox to get it nice and hot, then toss it into the firebox and you get a nice light while/blue smoke somewhat sweet to smell.

What I have been doing is setting my beer kozie next to the smoker and letting the smoke smell get all over it, then when I am at work drinking my pop, I get a good smell of smoke from the night before. A bro needs anything to get through the day.

 

[icemn62]

Love the idea of the beer kozie thing. I have often wondered what would happen if I showed up to work wearing one of the shirts I was wearing on my last smoke. Or I could just bring it in a bag. When the day starts to drag, just reach under the desk and take a big sniff of the smoken shirt.

 

[chargriller]

I sort of do that all ready, when it is cool out I have a coat I put on and it smells like smoke, and when the day starts to drag I take a quick sniff.

 

[BrooklynQ]

I have often wondered what would happen if I showed up to work wearing one of the shirts I was wearing on my last smoke. Or I could just bring it in a bag. When the day starts to drag, just reach under the desk and take a big sniff of the smoken shirt.

Funny you should mention that. I just picked up some shirts from BBQ places and when I unpacked them, they all smelled like smoke. Haven't washed any of them yet. Savoring the scent.