I recently bought a Charbroil/New Braunfels Silver. I'm learning a
lot, and the BBQ FAQ is extremely valuable - thanks to all that have
contributed and to those who maintain it.

So, the idea of extending the bottom of the chimney closer to the
grill made a lot of sense, but rather than using aluminim flashing,
I bought a length of 3" flexible aluminum ducting, cut it barely fit
between the grill and chimney base. I pushed it onto the chimney
base and worked it a little to make the bottom flush against the
grill.

It seems to be working like a champ.

Dana
Cordelia, CA

Dana Myers wrote:
>> I recently bought a Charbroil/New Braunfels Silver. I'm learning a
>> lot, and the BBQ FAQ is extremely valuable - thanks to all that have
>> contributed and to those who maintain it.
>>
>> So, the idea of extending the bottom of the chimney closer to the
>> grill made a lot of sense, but rather than using aluminim flashing,
>> I bought a length of 3" flexible aluminum ducting, cut it barely fit
>> between the grill and chimney base. I pushed it onto the chimney
>> base and worked it a little to make the bottom flush against the
>> grill.
>>
>> It seems to be working like a champ.
>>
>> Dana
>> Cordelia, CA
>
>

It should work for a while, but the thinner aluminum in the flex-duct will
melt/burn out quicker. I'm guessing that you bought about a 6 ft. piece, so you
have several replacement parts, maybe several years worth.

BOB

BOB wrote:

> It should work for a while, but the thinner aluminum in the flex-duct will
> melt/burn out quicker. I'm guessing that you bought about a 6 ft. piece, so you
> have several replacement parts, maybe several years worth.

That's *exactly* my thinking on the matter. Certainly, 5 hours
around 250F today didn't seem to do anything to the duct other
than give it a nice protective coating ;-)

Oh, and my kids and neighbors have pretty much raved about my
first attempt at spareribs, though I'll be replacing the mesquite
lump + hickory chunks with straight oak/hickory lump after a trip
to stock up at Lazzari's.

Dana

Dana Myers wrote:
> Oh, and my kids and neighbors have pretty much raved about my
> first attempt at spareribs, though I'll be replacing the mesquite
> lump + hickory chunks with straight oak/hickory lump after a trip
> to stock up at Lazzari's.
>
> Dana

Another SFba'er, welcome to the fold brother.

You're gonna really like the large chunks Lazzari sometimes has using your
side cooker.

D
--

"Dana Myers" > wrote in message news:406798d8$1@wobble...
> BOB wrote:

snip

> Oh, and my kids and neighbors have pretty much raved about my
> first attempt at spareribs, though I'll be replacing the mesquite
> lump + hickory chunks with straight oak/hickory lump after a trip
> to stock up at Lazzari's.
>
> Dana
>

Maybe if enough of us in the S.F., bay area ask for the Lazzari hardwood
lump, some of the local stores will stock it. BTW, Lazzari told me they
would deliver to the east bay if they got a large enough order. Anyone want
to get together on an order?

James Emanuel

James Emanuel wrote:

> Maybe if enough of us in the S.F., bay area ask for the Lazzari hardwood
> lump, some of the local stores will stock it. BTW, Lazzari told me they
> would deliver to the east bay if they got a large enough order. Anyone want
> to get together on an order?

Well, well. That's an interesting thought. I know that the Walnut Creek
BevMo has a couple of pallets of 40lbs mesquite lump in front of the store,
at $17/bag. Even with $2/gallon gasoline, it wouldn't take too many 40 lbs
bags to make the trip worthwhile; my neighbor offered to drive over in his
F350 yesterday after I took him a few ribs.

So, here's an idea that requires both a number of people and a bit of
organization - a few of us get together, rent or borrow a bigger truck
or trailer, and do a group run, i.e., a couple of us go to Lazzari's
and then drop the goods off on the way back. I'm fixing to buy 400
or 500 lbs of lump myself, it wouldn't take too many of us to make this
work. If it's successful, we could do it once or twice a year. I wonder
if there's a price-break we could get in larger quantities, too.

I mean, I'd be delighted to hook a trailer to the class 3 hitch on my
Trailblazer. With the right trailer, I could haul 2 tons of lump and
wood, though it would require a week-day run.

Of course, local stores stocking it would be ideal, but that's maybe hoping
for too much.

Thoughts? Interest? E-mail at and include "LUMP:" in the
subject line.

Dana

Duwop wrote:

> Another SFba'er, welcome to the fold brother.

Thank-you kindly!

> You're gonna really like the large chunks Lazzari sometimes has using your
> side cooker.

I already do! I open the bag and select chunks, the larger
ones are easy to pick out and, like you say, ideally sized for the
offset firebox. After the chimney mod, I'm finding it a lot easier
to maintain a consistent chamber temperature, though I may try a
layer of fire bricks in the bottom at some point, both to hold heat
and also help direct the heat flow.

The good part is, I've learned how to manage the smaller chunks
and chips leftover in the bottom of the bag for ordinary grillin'
instead of briquets.

Thanks -
Dana

"James Emanuel" > wrote in message
ink.net...
>
> "Dana Myers" > wrote in message news:406798d8$1@wobble...
> > BOB wrote:
>
> snip
>
> > Oh, and my kids and neighbors have pretty much raved about my
> > first attempt at spareribs, though I'll be replacing the mesquite
> > lump + hickory chunks with straight oak/hickory lump after a trip
> > to stock up at Lazzari's.
> >
> > Dana
> >
>
> Maybe if enough of us in the S.F., bay area ask for the Lazzari hardwood
> lump, some of the local stores will stock it. BTW, Lazzari told me they
> would deliver to the east bay if they got a large enough order. Anyone want
> to get together on an order?
>
> James Emanuel

A while back I was spending a lot of time in the Walnut Creek/Concord area. One
of the local liquor stores (Beverages & More?) carried large bags of Lazzari all
the time.

_________
ht_redneck

Dana Myers wrote:
> Duwop wrote:
>> You're gonna really like the large chunks Lazzari sometimes has
>> using your side cooker.
>
> I already do! I open the bag and select chunks, the larger
> ones are easy to pick out and, like you say, ideally sized for the
> offset firebox.

Hell yeah, sometimes you get some really big pieces that'll burn for 2 hours
sometimes. I've got a large container that I collect these in between cooks
as I do more grilling than bbq, suspect most of us do.

> After the chimney mod, I'm finding it a lot easier
> to maintain a consistent chamber temperature, though I may try a
> layer of fire bricks in the bottom at some point, both to hold heat
> and also help direct the heat flow.

Keeps more heat in for sure. I'm using the same cooker to grill and Q so I
just use aluminum foil to lower the stack, works fine.

> The good part is, I've learned how to manage the smaller chunks
> and chips leftover in the bottom of the bag for ordinary grillin'
> instead of briquets.

Yeah, its funny how some bags are all small chunks, some mixed and some all
large. I make sure I have a couple of bags on hand so I can mix and match to
my needs. And can always break up the big stuff for grilling when needed.
Have you done hamburgers over oak lump yet? Man, it was a revelation. After
this summer bet you wont even like the smell of K'ford.
And let's be grateful for Lazzari, cuz a lot of the country doesn't have it
so good, we're very lucky to not have to buy from Patio's N More or
somesuch.


Dale, in RWC.
--

Tyler Hopper wrote:
> A while back I was spending a lot of time in the Walnut Creek/Concord
> area. One of the local liquor stores (Beverages & More?) carried
> large bags of Lazzari all the time.
>

Was probably mesquite, not oak. I asked them recently if any chains carried
their hardwood lump and they replied to the negative. There is one hardware
store in San Mateo I know of though for weekend emergencies.

D
--

Tyler Hopper wrote:

> A while back I was spending a lot of time in the Walnut Creek/Concord area. One
> of the local liquor stores (Beverages & More?) carried large bags of Lazzari all
> the time.

It's BevMo, on North Main just north of Treat. It's actually
very close to the location of where Liquor Barn once was for
those that have been around more than 18 years...

They have Lazzari's mesquite lump in 20 and 40 lbs bags. They
also have .9 cu ft boxes of almond firewood.

I want oak/hickory lump, though.

Dana

Duwop wrote:

> Hell yeah, sometimes you get some really big pieces that'll burn for 2 hours
> sometimes. I've got a large container that I collect these in between cooks
> as I do more grilling than bbq, suspect most of us do.

Heh. Funny you should mention that - I had 5 big pieces saved
up from a previous bag when I bbq the ribs yesterday, so I experimented
a little with building a bigger fire in the box out of big chunks,
keeping it choked down for temperature control so it would go longer
and require less tending. I think it sort of worked but I also think
it might have increased the amount of mesquite flavor versus running a
smaller fire hotter to get the same cooking temp.

The learning curve is not so bad, though... (damn, I got rib juice
on the keyboard...)


> Yeah, its funny how some bags are all small chunks, some mixed and some all
> large. I make sure I have a couple of bags on hand so I can mix and match to
> my needs. And can always break up the big stuff for grilling when needed.
> Have you done hamburgers over oak lump yet? Man, it was a revelation. After
> this summer bet you wont even like the smell of K'ford.

Haven't done burgers over oak lump yet. I did do some burgers over
mesquite lump, and, yeah baby, it was pretty damn good. I do not have
much experience with oak yet but the word is that it's the king for beef.

> And let's be grateful for Lazzari, cuz a lot of the country doesn't have it
> so good, we're very lucky to not have to buy from Patio's N More or
> somesuch.

Indeed. I'm actually pretty grateful in general, sitting outside
yesterday, with the ribs sweltering away, warm sun on my shoulder,
sipping locally-produced Zinfandel. The fact I can drive down to
Lazzari's and get 500 lbs of oak lump when I want to is icing on the
cake.

Dana

On Mon, 29 Mar 2004 09:01:16 -0800, Dana Myers > wrote:

>
>Well, well. That's an interesting thought. I know that the Walnut Creek
>BevMo has a couple of pallets of 40lbs mesquite lump in front of the store,
>at $17/bag.

Come up to Spokane. At the Cash and Carry store on North Division it
is 11.29 for a 40# bag. And just last night I made a very tasty
brisket with some. (Their brisket is up to $1.59/lb now.)

I am eating it for lunch now.

It is good.

Very good.

Must get back to eating.


- -

DL

http://www.geocities.com/dicklong14_ca/fanclub.htm

>> Evidently your buddy Cedeño is a *******.
>>
>
>First of all, Cedeño is not my buddy.

::::::::::::::::

"When you make fun of someone washing his truck, that's sad."
- Jeff Kent

::::::::::::::::

Halter Sucks!

"Duwop" > wrote in message
...
> Tyler Hopper wrote:
> > A while back I was spending a lot of time in the Walnut Creek/Concord
> > area. One of the local liquor stores (Beverages & More?) carried
> > large bags of Lazzari all the time.
> >
>
> Was probably mesquite, not oak. I asked them recently if any chains carried
> their hardwood lump and they replied to the negative. There is one hardware
> store in San Mateo I know of though for weekend emergencies.

The Walnut Creek BevMo definitely had both but that was a couple of yrs. ago

"Dana Myers" > wrote in message news:4068565a$1@wobble...
>
snip

> Well, well. That's an interesting thought. I know that the Walnut Creek
> BevMo has a couple of pallets of 40lbs mesquite lump in front of the
store,
> at $17/bag. Even with $2/gallon gasoline, it wouldn't take too many 40
lbs
> bags to make the trip worthwhile; my neighbor offered to drive over in his
> F350 yesterday after I took him a few ribs.
>
> So, here's an idea that requires both a number of people and a bit of
> organization - a few of us get together, rent or borrow a bigger truck
> or trailer, and do a group run, i.e., a couple of us go to Lazzari's
> and then drop the goods off on the way back. I'm fixing to buy 400
> or 500 lbs of lump myself, it wouldn't take too many of us to make this
> work. If it's successful, we could do it once or twice a year. I wonder
> if there's a price-break we could get in larger quantities, too.
> >
> Dana

I've got a call in to Richard Morgan at Lazzari, 1-800-242-7265
Last time I was at Lazzari, they told me that if I got together a large
enough order (a pallet of two), they
would deliver to the east bay (I'm in Walnut Creek). As soon as he let's me
know details, I'll post. BTW, at their location in Brisbane, the HW lump is
less than $11.00 / 40 lb.

James Emanuel

James Emanuel wrote:

> I've got a call in to Richard Morgan at Lazzari, 1-800-242-7265
> Last time I was at Lazzari, they told me that if I got together a large
> enough order (a pallet of two), they
> would deliver to the east bay (I'm in Walnut Creek). As soon as he let's me
> know details, I'll post. BTW, at their location in Brisbane, the HW lump is
> less than $11.00 / 40 lb.

Yup, same price as mesquite. That's why I'm planning on 12 or so
bags, and probably a few boxes of cooking wood, too.

Please do keep me posted; I'd be too delighted to jet down to WC
instead of Brisbane.

Dana

On 2004-03-29, James Emanuel > wrote:


> would deliver to the east bay (I'm in Walnut Creek). As soon as he let's me
> know details, I'll post. BTW, at their location in Brisbane, the HW lump is
> less than $11.00 / 40 lb.

Count me in for a couple/three 50 lb bags. I'm here in Livermore and have a
fairly new Bandera to feed (one hungry sumbitch!). I'm interested in hickory
or mesquite lump, as I don't like oak for smoking, at all.

I'll be watching for your post. Thank you.

nb

Steve Wertz wrote:

> I wonder where they all their raw wood from? The Bay Area doesn't
> have that many trees to spare and what's left are being hugged by
> some group or another.

The mesquite is responsibly harvested in Mexico, according to
Lazzari's. Dunno where the other woods come from. I have a
friend in Napa Valley that sometimes gets oak sticks that are
used to flavor wine and burns them.

Dana

"Steve Wertz" > wrote in message
...
>
snip
> I wonder where they all their raw wood from? The Bay Area doesn't
> have that many trees to spare and what's left are being hugged by
> some group or another.
>
> -sw

The hardwood lump bags are labeled "Product of Mexico", just like the
mesquite.

James Emanuel

"Dana Myers" > wrote in message news:40690e63$1@wobble...
> Steve Wertz wrote:
>
> > I wonder where they all their raw wood from? The Bay Area doesn't
> > have that many trees to spare and what's left are being hugged by
> > some group or another.
>
> The mesquite is responsibly harvested in Mexico, according to
> Lazzari's. Dunno where the other woods come from. I have a
> friend in Napa Valley that sometimes gets oak sticks that are
> used to flavor wine and burns them.
>

Could be local. You can find plenty of oak sold as firewood throughout
northern and central California. Almond also, as the orchards are (or were)
being pulled out to put in vineyards. But, I've never seen Lazzarri oak
lump sold retail around here, so I can't really comment.

The Lazzarri mesquite lump specifically says on the bag "Product of Mexico."