Hi all,

I have a New Braunfels smoker with an offset firebox, and I have a few
questions that I haven't been able to answer by searching on the web.

1) When you are done cooking, do you let the fire burn out, or put it
out?
2) How critical is it really to remove the ashes each time you cook?
3) I have found a couple of "smoking" cookbooks, but none that tell me
what temperature the smoker should be. How do I know?
4) On a related note, can anyone recommend a good smiking cookbook for
a complete novice
5) I started using lump charcoal instead of briquettes. I assume that
lump doesn't really impart any particular flavor -- that has to come
from added hardwood?

Thanks for your help!

Slartibartfast wrote:

> Hi all,
>
> I have a New Braunfels smoker with an offset firebox, and I have a few
> questions that I haven't been able to answer by searching on the web.
>
> 1) When you are done cooking, do you let the fire burn out, or put it
> out?
> 2) How critical is it really to remove the ashes each time you cook?
> 3) I have found a couple of "smoking" cookbooks, but none that tell me
> what temperature the smoker should be. How do I know?
> 4) On a related note, can anyone recommend a good smiking cookbook for
> a complete novice
> 5) I started using lump charcoal instead of briquettes. I assume that
> lump doesn't really impart any particular flavor -- that has to come
> from added hardwood?
>
> Thanks for your help!

Others will advise you regarding your other questions, but wrt a good
book on smoking, you won't go wrong with "Smoke & Spice: Cooking With
Smoke, the Real Way to Barbecue," by Bill Jamison, Cheryl Alters Jamison.

--
Stan

"Slartibartfast" > wrote in message
...
>
> Hi all,
>
> I have a New Braunfels smoker with an offset firebox, and I have a few
> questions that I haven't been able to answer by searching on the web.
>
> 1) When you are done cooking, do you let the fire burn out, or put it
> out?

Let it burn out; you'll get to the point where you won't have that much to
waste. Experience.

> 2) How critical is it really to remove the ashes each time you cook?

Only when it starts to interfere with the fire, so each and every time isn't
necessary.

> 3) I have found a couple of "smoking" cookbooks, but none that tell me
> what temperature the smoker should be. How do I know?

Go he http://www.bbq-porch.org/faq.asp

and when you get there, put your pointer on the address and schlep it onto
your desktop so you can double click for good bbq info.

> 4) On a related note, can anyone recommend a good smiking cookbook for
> a complete novice

see 3

> 5) I started using lump charcoal instead of briquettes. I assume that
> lump doesn't really impart any particular flavor -- that has to come
> from added hardwood?

Lump charcoal IS hardwood and it does impart flavor to foods; we add chunks
(not chips) of other hardwoods to add different flavors. Hickory, widely
available is a very good all-around smoking wood.

Enjoy your new hobby/obsession and buy bigger clothes next time you need
them.

Jack

Slartibartfast wrote:

> Hi all,
>
> I have a New Braunfels smoker with an offset firebox, and I have a few
> questions that I haven't been able to answer by searching on the web.
>
> 1) When you are done cooking, do you let the fire burn out, or put it
> out?

Put out the coals/lump to be reused next cook.

> 2) How critical is it really to remove the ashes each time you cook?

In my bullet type smoker, very critical. Too much ash prevents it from
getting hot enough.

> 3) I have found a couple of "smoking" cookbooks, but none that tell me
> what temperature the smoker should be. How do I know?

Depends on what your cooking. Typically between 200 - 250°. Somethings
can be as high as 300°. Pretty much trial and error and see what suits
you best.

> 4) On a related note, can anyone recommend a good smiking cookbook for
> a complete novice

I like the Barbecue Bible. Though I don't think it is a 'Smoking'
cookbook. Read the FAQ for this group. You'll learn alot right there.
Here is the link. http://www.eaglequest.com/~bbq

> 5) I started using lump charcoal instead of briquettes. I assume that
> lump doesn't really impart any particular flavor -- that has to come
> from added hardwood?
>

Not sure, but I think your right. Lump burns hotter.

> Thanks for your help!
>
>

Happy Q'en,
BBQ

Stan (the Man) wrote:

> Others will advise you regarding your other questions, but wrt a good
> book on smoking, you won't go wrong with "Smoke & Spice: Cooking With
> Smoke, the Real Way to Barbecue," by Bill Jamison, Cheryl Alters Jamison.

Have they updated the Smoke and Spice book? As I remember it has good
recipes but not very good advice on smoking, especially time and temps.
As I rememeber, pretty much every recipe says to smoke at 200 - 220 F,
which sure isn't right for everything. I wouldn't do that to poultry, for
example. Or prime rib.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Reg wrote:
> Stan (the Man) wrote:
>
>> Others will advise you regarding your other questions, but wrt a good
>> book on smoking, you won't go wrong with "Smoke & Spice: Cooking With
>> Smoke, the Real Way to Barbecue," by Bill Jamison, Cheryl Alters Jamison.
>
>
> Have they updated the Smoke and Spice book? As I remember it has good
> recipes but not very good advice on smoking, especially time and temps.
> As I rememeber, pretty much every recipe says to smoke at 200 - 220 F,
> which sure isn't right for everything. I wouldn't do that to poultry, for
> example. Or prime rib.

Hmmm...dunno. I don't have mine handy at the moment, so I can't see what
the edition date is. Although, I've found what I've read to be pretty
much spot-on.

--
Stan

"Slartibartfast" > wrote

My pals have given you good answere to your questions, but here's a little
more info.

> 3) I have found a couple of "smoking" cookbooks, but none that tell me
> what temperature the smoker should be. How do I know?

For barbecuing, like doing pork butts, anywhere from 220° to 275° is fine.
For ribs, try to stay more around 250° so the ribs don't dry out. For hot
smoking fish, I prefer lower on the scale, around 220°.
You asked about "smoking," and you can either cold smoke (usually no higher
than 90°) or hot smoke - 220° or higher.
Use a thermometer with a wire-type thermocouple like a Polder or Nu Temp and
attach the thermocouple to the grill surface to tell you actual temp at the
the cooking level.

> 5) I started using lump charcoal instead of briquettes. I assume that
> lump doesn't really impart any particular flavor -- that has to come
> from added hardwood?

You can also build a fire in your offset box of just hardwood. Let it burn
down to coals and then cook.
>
Jack Curry

Slartibartfast > wrote in
:

>
> Hi all,
>
> I have a New Braunfels smoker with an offset firebox, and I have a few
> questions that I haven't been able to answer by searching on the web.
>

I cook in a New Braunfels Silver Smoker (Offset Firebox).

> 1) When you are done cooking, do you let the fire burn out, or put it
> out?

Close the draft and chimney damper and let it go out.

> 2) How critical is it really to remove the ashes each time you cook?

You must have air flow under the fire grate. If you let it fill up too
much, you won't be able to generate enough heat.

> 3) I have found a couple of "smoking" cookbooks, but none that tell me
> what temperature the smoker should be. How do I know?

I agree with others here that 'Smoke and Spice' is a good choice. "Weber's
Big Bood Of Grilling is also helpful, but oriented mostly toward grilling.
I grill quite often in my NBS, so it's useful. Some say low temps (~200 -
250) are not good for poultry. It does make for inedible skin, but the
flesh is very moist and tasty with prominent smoke ring and smoke taste.
Grilling developes nice crisp skin, prominent crust, but much less smoke
ring and taste. It's a hell of a lot faster though.

> 4) On a related note, can anyone recommend a good smiking cookbook for
> a complete novice

Recommend not a cookbook, but the BBQ FAQ for that purpose.

> 5) I started using lump charcoal instead of briquettes. I assume that
> lump doesn't really impart any particular flavor -- that has to come
> from added hardwood?

Lump adds flavor due to the development of crust on the meat and the
carmellization of natural sugars in the meat. But that may not be the
flavor that you are seeking. Hardwoods from nut and fruit bearing trees
are almost all good choices. The flavor from hardwoods varies all over
the place. Again, the FAQ will give good advice and lead you to more.
I have Oak and Orange readily available, so that is mostly what I use.
It's easy to oversmoke with oak though, so beware. Sugar in your rub
is almost a must for oak smoked meat.

>
> Thanks for your help!
>
>

You're welcome. Ceramic and Bullet smokers are prominent in this NG,
but there are several offset smokers here as well. Despite the banter
that you will see back and forth here, nobody really gives a rats ass
what the other guy uses. Mostly we try to help each other get the most
out of whatever we have and have some fun at the same time.

M&M Man

> Slartibartfast > wrote in
> :
>

To reiterate:

1. Read the FAQ (the best damn FAQ on usenet)
2. Read it again for anything you missed
3. Ignore the thermostat that came with it and get a Polder to check the air
temp. Then, maybe trust the stock unit.
4. Do the mods for your cooker. The aluminum foil extender to the smokestack
works fine BTW. Easy to remove for grilling and cheap too.

I hope you have access to a good oak lump too. Mesquite is for grilling.
(Ok, that one's an opinion)
You can check restaraunt supply houses if needed.

When you have a question, you might want to do a google search first, it's
probably been asked, here's the link:
<http://groups.google.com/groups?hl=e...group=alt.food.
barbecue>

Don't want to stop you from asking questions though, these *******s get
bored easily and start eating their own without outside stimulation. <G>


PS, dig the handle; slartibartfast, sounds nasty, heh.

D
--

220-250° for slow cooking is what you want for ribs, pork butt, and brisket,
or slow-cooking just about anything.

Tender meats like chicken and turkey, or a good beef roast, can tolerate
higher temps - what you would use in an oven. Or, slow-cook if you like for
even doneness and a smokier flavor.

--
----------------------------------------------------------------------------
----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"

Bah! Humbug!

"Slartibartfast" > wrote in message
...
>
> Hi all,
>
> I have a New Braunfels smoker with an offset firebox, and I have a few
> questions that I haven't been able to answer by searching on the web.
>
> 1) When you are done cooking, do you let the fire burn out, or put it
> out?
> 2) How critical is it really to remove the ashes each time you cook?
> 3) I have found a couple of "smoking" cookbooks, but none that tell me
> what temperature the smoker should be. How do I know?
> 4) On a related note, can anyone recommend a good smiking cookbook for
> a complete novice
> 5) I started using lump charcoal instead of briquettes. I assume that
> lump doesn't really impart any particular flavor -- that has to come
> from added hardwood?
>
> Thanks for your help!
>
>

In article >,
says...
> 1. Read the FAQ (the best damn FAQ on usenet)
>

I have to agree. I have seen hundreds of different FAQs, and this one
is one of the best organized. Many FAQs seem to ignore the meaning of
'F' and just put in any question that has ever been asked. This FAQ is
well edited. It could be put into book form, and I bet it would sell.

Patrick

In article 6>,
"Howard R. Bricker" > wrote:
>Slartibartfast > wrote in
:
>
>> 2) How critical is it really to remove the ashes each time you cook?
>
>You must have air flow under the fire grate. If you let it fill up too
>much, you won't be able to generate enough heat.

Also remember that ashes are hydro- um, something. They suck
water out of the air, and this encourages rust.

I clean mine out within a day or two and wipe everything down.

--
Mark Shaw contact info at homepage --> http://www.panix.com/~mshaw
================================================== ======================
"[The Blues] is the kind of music that doesn't
mince words -- it gets right to it." -Bonnie Raitt

It looks like Cheryl and Bill have now each published their own books on
smoking. It seems that a significant other separation has occured and
both are doing what they did together before. The big question is, did
Cheryl know how to do it or did Bill? Any thoughts would be appreciated.
Cheers,
Kent

"Stan (the Man)" wrote:
>
> Slartibartfast wrote:
>
> > Hi all,
> >
> > I have a New Braunfels smoker with an offset firebox, and I have a few
> > questions that I haven't been able to answer by searching on the web.
> >
> > 1) When you are done cooking, do you let the fire burn out, or put it
> > out?
> > 2) How critical is it really to remove the ashes each time you cook?
> > 3) I have found a couple of "smoking" cookbooks, but none that tell me
> > what temperature the smoker should be. How do I know?
> > 4) On a related note, can anyone recommend a good smiking cookbook for
> > a complete novice
> > 5) I started using lump charcoal instead of briquettes. I assume that
> > lump doesn't really impart any particular flavor -- that has to come
> > from added hardwood?
> >
> > Thanks for your help!
>
> Others will advise you regarding your other questions, but wrt a good
> book on smoking, you won't go wrong with "Smoke & Spice: Cooking With
> Smoke, the Real Way to Barbecue," by Bill Jamison, Cheryl Alters Jamison.
>
> --
> Stan

Mark Shaw wrote

<snip>

>
> Also remember that ashes are hydro- um, something. They suck
> water out of the air, and this encourages rust.
>
> I clean mine out within a day or two and wipe everything down.
>

Thanks for the reminder. I have been remiss and will regret it
if I don't get get my butt out there and clean the pit out. I
don't cook often enough to leave ashes in it.

M&M Man

On 20 Dec 2003 14:20:36 GMT, "Howard R. Bricker"
> wrote:

>Mark Shaw wrote
>
><snip>
>
>>
>> Also remember that ashes are hydro- um, something. They suck
>> water out of the air, and this encourages rust.
>>
>> I clean mine out within a day or two and wipe everything down.
>>
>
>Thanks for the reminder. I have been remiss and will regret it
>if I don't get get my butt out there and clean the pit out. I
>don't cook often enough to leave ashes in it.
>
>M&M Man

You could move to Phoenix, where there's no water in the air.
Or the rivers, either.
I sometimes don't remove ashes until the next cook; the humidity is so
low.

--
Bill Funk
replace "g" with "a"

Mark Shaw wrote:
> Also remember that ashes are hydro- um, something. They suck
> water out of the air, and this encourages rust.
> I clean mine out within a day or two and wipe everything down.

Wipe everthang down?? Can we say ANAL?
--
-frohe
Life is too short to be in a hurry