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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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So I'm going to try smoking in my Char Broil Silver for the first time
tomorrow. Copied and saved the "Easy Offset" guide from a little while ago. But any other advice on how I need to keep my heat under control? I see people mention needing to add fuel pretty frequently but how much are we talking about? A few chunks here and there or what? Just doing some chicken and ribs so hopefully can't mess them up too bad. Jesse |
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Jesse Skeens wrote:
> So I'm going to try smoking in my Char Broil Silver for the first time > tomorrow. Copied and saved the "Easy Offset" guide from a little > while ago. But any other advice on how I need to keep my heat under > control? I see people mention needing to add fuel pretty frequently > but how much are we talking about? A few chunks here and there or > what? Just doing some chicken and ribs so hopefully can't mess them > up too bad. > > Jesse What's your fuel source? Can't advise very well if we dont know what you're using. Lump, briquets, logs, mixture, what? -- |
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"Duwop" > wrote in message >...
> Jesse Skeens wrote: > > So I'm going to try smoking in my Char Broil Silver for the first time > > tomorrow. Copied and saved the "Easy Offset" guide from a little > > while ago. But any other advice on how I need to keep my heat under > > control? I see people mention needing to add fuel pretty frequently > > but how much are we talking about? A few chunks here and there or > > what? Just doing some chicken and ribs so hopefully can't mess them > > up too bad. > > > > Jesse > > What's your fuel source? Can't advise very well if we dont know what you're > using. Lump, briquets, logs, mixture, what? Sorry, lump along with some hickory chunks for smoke. Jesse |
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"Duwop" > wrote in message >...
> Jesse Skeens wrote: > > So I'm going to try smoking in my Char Broil Silver for the first time > > tomorrow. Copied and saved the "Easy Offset" guide from a little > > while ago. But any other advice on how I need to keep my heat under > > control? I see people mention needing to add fuel pretty frequently > > but how much are we talking about? A few chunks here and there or > > what? Just doing some chicken and ribs so hopefully can't mess them > > up too bad. > > > > Jesse > > What's your fuel source? Can't advise very well if we dont know what you're > using. Lump, briquets, logs, mixture, what? Sorry, lump along with some hickory chunks for smoke. Jesse |
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Jesse Skeens wrote:
>> Jesse Skeens wrote: >>> So I'm going to try smoking in my Char Broil Silver for the first >>> time >>> tomorrow. Copied and saved the "Easy Offset" guide from a little >>> while ago. But any other advice on how I need to keep my heat under >>> control? I see people mention needing to add fuel pretty frequently >>> but how much are we talking about? A few chunks here and there or >>> what? Just doing some chicken and ribs so hopefully can't mess them >>> up too bad. >>> > Sorry, lump along with some hickory chunks for smoke. I assume lump like B&B or something with pretty regular smallish chunks then. All this works pretty much on my offset, YMMV. Well, if you want to make it easier on yourself, try and plan to cook at 275-225 with some spikes going over and under that. I tend to start out with a hot fire to get a good bed of coals and get the cooker hot, takes my cooker about 20-30 minutes to get fully up to temp, So I'll usually add some lump to the starting pile when I add the cold meat on. The larger pile will last longer, but get hotter. And the new coal starting up puts off some nice smoke. That'll heat up and wait until it gets down to around 230-240ish then replenish with one or two double handfulls (depending on coal bed size) .. Temps'll go down for a bit before climbing again. You can get extra time out of your pile by putting the chunks on towards the end of the cycle. Big wood chunks can put off a lot of heat. If you have the time and inclination you can add smaller loads more often too. This would be to keep the temps closer to the 240-250 region. Or mix and match, dont want to have to look for a bit, add a larger amount, got time, add smaller bits. Scientific eh? Most of this is with the intake open about 1" and the exhaust full open. Course, some days none of this works picture perfect for some damn reason. You got a flat'ish fireplace shovel to scrape out excess ash from under the firegrate? Shouldnt need it on a 5-6 hour cook, but shit happens. If you want a steadier lower temp it takes a smaller load of fuel and therefore more tending. But sometimes just grabbing a book, sipping a beverage on a Sunday while tending the perfect BBQ fire is just what the doctor ordered. Those WSM folks miss out on this, having to do honey-do's and whatnot. Poor bassards. Good luck, good eats. -- |
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Jesse Skeens wrote:
>> Jesse Skeens wrote: >>> So I'm going to try smoking in my Char Broil Silver for the first >>> time >>> tomorrow. Copied and saved the "Easy Offset" guide from a little >>> while ago. But any other advice on how I need to keep my heat under >>> control? I see people mention needing to add fuel pretty frequently >>> but how much are we talking about? A few chunks here and there or >>> what? Just doing some chicken and ribs so hopefully can't mess them >>> up too bad. >>> > Sorry, lump along with some hickory chunks for smoke. I assume lump like B&B or something with pretty regular smallish chunks then. All this works pretty much on my offset, YMMV. Well, if you want to make it easier on yourself, try and plan to cook at 275-225 with some spikes going over and under that. I tend to start out with a hot fire to get a good bed of coals and get the cooker hot, takes my cooker about 20-30 minutes to get fully up to temp, So I'll usually add some lump to the starting pile when I add the cold meat on. The larger pile will last longer, but get hotter. And the new coal starting up puts off some nice smoke. That'll heat up and wait until it gets down to around 230-240ish then replenish with one or two double handfulls (depending on coal bed size) .. Temps'll go down for a bit before climbing again. You can get extra time out of your pile by putting the chunks on towards the end of the cycle. Big wood chunks can put off a lot of heat. If you have the time and inclination you can add smaller loads more often too. This would be to keep the temps closer to the 240-250 region. Or mix and match, dont want to have to look for a bit, add a larger amount, got time, add smaller bits. Scientific eh? Most of this is with the intake open about 1" and the exhaust full open. Course, some days none of this works picture perfect for some damn reason. You got a flat'ish fireplace shovel to scrape out excess ash from under the firegrate? Shouldnt need it on a 5-6 hour cook, but shit happens. If you want a steadier lower temp it takes a smaller load of fuel and therefore more tending. But sometimes just grabbing a book, sipping a beverage on a Sunday while tending the perfect BBQ fire is just what the doctor ordered. Those WSM folks miss out on this, having to do honey-do's and whatnot. Poor bassards. Good luck, good eats. -- |
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Duwop wrote:
> But sometimes just grabbing a book, sipping a > beverage on a Sunday while tending the perfect BBQ fire is just what > the doctor ordered. Most times Sunday is my cookin day & since I try to read a book a month this is a good time to sit out on the porch to sip a few and let my mind get into the book. Those WSM folks miss out on this, having to do > honey-do's and whatnot. Poor bassards. Wash your mouth out!!! lol Just because we got a "set it and forget it" cooker don't mean we ain't skilled in the ways of avoidin work. Really tendin the fire today - got a brisket goin in the ol 55 gallon barrel and it's supposed to be over 100°F outside. Oh well, more beer! -- -frohe Life is too short to be in a hurry |
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Duwop wrote:
> But sometimes just grabbing a book, sipping a > beverage on a Sunday while tending the perfect BBQ fire is just what > the doctor ordered. Most times Sunday is my cookin day & since I try to read a book a month this is a good time to sit out on the porch to sip a few and let my mind get into the book. Those WSM folks miss out on this, having to do > honey-do's and whatnot. Poor bassards. Wash your mouth out!!! lol Just because we got a "set it and forget it" cooker don't mean we ain't skilled in the ways of avoidin work. Really tendin the fire today - got a brisket goin in the ol 55 gallon barrel and it's supposed to be over 100°F outside. Oh well, more beer! -- -frohe Life is too short to be in a hurry |
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On Sun, 1 Aug 2004 08:45:49 -0700, "Duwop" > wrote:
>Jesse Skeens wrote: >If you have the time and inclination you can add smaller loads more often >too. This would be to keep the temps closer to the 240-250 region. Or mix >and match, dont want to have to look for a bit, add a larger amount, got >time, add smaller bits. Scientific eh? Most of this is with the intake open >about 1" and the exhaust full open. > >Course, some days none of this works picture perfect for some damn reason. >You got a flat'ish fireplace shovel to scrape out excess ash from under the >firegrate? Shouldnt need it on a 5-6 hour cook, but shit happens. > >If you want a steadier lower temp it takes a smaller load of fuel and >therefore more tending. But sometimes just grabbing a book, sipping a >beverage on a Sunday while tending the perfect BBQ fire is just what the >doctor ordered. Those WSM folks miss out on this, having to do honey-do's >and whatnot. Poor bassards. > >Good luck, good eats. Right now I'm having a hell of a time getting the temp up. Its only gone up to about 230 so far. Seems like I've added about 3 chimmneys of lump. I do have the vent at 1/4 of the way. Should I open it until the temp rises and then close back down again? Just added some more lump on top so hopefully that will help. Looks like I need to make a bigger fire and then jsut keep maintainign with constant fuel addtions. Jesse |
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On Sun, 1 Aug 2004 08:45:49 -0700, "Duwop" > wrote:
>Jesse Skeens wrote: >If you have the time and inclination you can add smaller loads more often >too. This would be to keep the temps closer to the 240-250 region. Or mix >and match, dont want to have to look for a bit, add a larger amount, got >time, add smaller bits. Scientific eh? Most of this is with the intake open >about 1" and the exhaust full open. > >Course, some days none of this works picture perfect for some damn reason. >You got a flat'ish fireplace shovel to scrape out excess ash from under the >firegrate? Shouldnt need it on a 5-6 hour cook, but shit happens. > >If you want a steadier lower temp it takes a smaller load of fuel and >therefore more tending. But sometimes just grabbing a book, sipping a >beverage on a Sunday while tending the perfect BBQ fire is just what the >doctor ordered. Those WSM folks miss out on this, having to do honey-do's >and whatnot. Poor bassards. > >Good luck, good eats. Right now I'm having a hell of a time getting the temp up. Its only gone up to about 230 so far. Seems like I've added about 3 chimmneys of lump. I do have the vent at 1/4 of the way. Should I open it until the temp rises and then close back down again? Just added some more lump on top so hopefully that will help. Looks like I need to make a bigger fire and then jsut keep maintainign with constant fuel addtions. Jesse |
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frohe wrote:
> Duwop wrote: >> But sometimes just grabbing a book, sipping a >> beverage on a Sunday while tending the perfect BBQ fire is just what >> the doctor ordered. > > Most times Sunday is my cookin day & since I try to read a book a > month this is a good time to sit out on the porch to sip a few and let > my mind get into the book. > > Those WSM folks miss out on this, having to do >> honey-do's and whatnot. Poor bassards. > > Wash your mouth out!!! lol Just because we got a "set it and forget > it" cooker don't mean we ain't skilled in the ways of avoidin work. Shoot, I can use fire-tending to get outa work cooking on a Kamado. It's the secrets and mystique of cooking with fire! > > Really tendin the fire today - got a brisket goin in the ol 55 gallon > barrel and it's supposed to be over 100°F outside. Oh well, more > beer! BOB Inside, chillin' out with a few Guiness pints and playin' on the computer while the K5 does all the work on the ribs. > > -- > -frohe Life is too short to be in a hurry |
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frohe wrote:
> Duwop wrote: >> But sometimes just grabbing a book, sipping a >> beverage on a Sunday while tending the perfect BBQ fire is just what >> the doctor ordered. > > Most times Sunday is my cookin day & since I try to read a book a > month this is a good time to sit out on the porch to sip a few and let > my mind get into the book. > > Those WSM folks miss out on this, having to do >> honey-do's and whatnot. Poor bassards. > > Wash your mouth out!!! lol Just because we got a "set it and forget > it" cooker don't mean we ain't skilled in the ways of avoidin work. Shoot, I can use fire-tending to get outa work cooking on a Kamado. It's the secrets and mystique of cooking with fire! > > Really tendin the fire today - got a brisket goin in the ol 55 gallon > barrel and it's supposed to be over 100°F outside. Oh well, more > beer! BOB Inside, chillin' out with a few Guiness pints and playin' on the computer while the K5 does all the work on the ribs. > > -- > -frohe Life is too short to be in a hurry |
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Jesse Skeens wrote:
> On Sun, 1 Aug 2004 08:45:49 -0700, "Duwop" > wrote: > > Right now I'm having a hell of a time getting the temp up. > Its only gone up to about 230 so far. Seems like I've added > about 3 chimmneys of lump. I do have the vent at 1/4 of the > way. Should I open it until the temp rises and then close back > down again? Sorry, yeah, get the thing started wide open before shutting down. >Just added some more lump on top so hopefully > that will help. Looks like I need to make a bigger fire and then > jsut keep maintainign with constant fuel addtions. > > Jesse Pretty much. -- |
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Jesse Skeens wrote:
> On Sun, 1 Aug 2004 08:45:49 -0700, "Duwop" > wrote: > > Right now I'm having a hell of a time getting the temp up. > Its only gone up to about 230 so far. Seems like I've added > about 3 chimmneys of lump. I do have the vent at 1/4 of the > way. Should I open it until the temp rises and then close back > down again? Sorry, yeah, get the thing started wide open before shutting down. >Just added some more lump on top so hopefully > that will help. Looks like I need to make a bigger fire and then > jsut keep maintainign with constant fuel addtions. > > Jesse Pretty much. -- |
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frohe wrote:
> > Really tendin the fire today - got a brisket goin in the ol 55 gallon > barrel and it's supposed to be over 100°F outside. Oh well, more > beer! I've been meanin to ask you Frohe; your barrell, you got any sort of baffle or anything between the meat and the fire in that thing or you just keep a small fire in that thing? You got a door in one side for fire tending? TIA D -- |
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frohe wrote:
> > Really tendin the fire today - got a brisket goin in the ol 55 gallon > barrel and it's supposed to be over 100°F outside. Oh well, more > beer! I've been meanin to ask you Frohe; your barrell, you got any sort of baffle or anything between the meat and the fire in that thing or you just keep a small fire in that thing? You got a door in one side for fire tending? TIA D -- |
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On Sun, 1 Aug 2004 17:01:30 -0700, "Duwop" > wrote:
>Jesse Skeens wrote: >> On Sun, 1 Aug 2004 08:45:49 -0700, "Duwop" > wrote: >> >> Right now I'm having a hell of a time getting the temp up. >> Its only gone up to about 230 so far. Seems like I've added >> about 3 chimmneys of lump. I do have the vent at 1/4 of the >> way. Should I open it until the temp rises and then close back >> down again? > >Sorry, yeah, get the thing started wide open before shutting down. > >>Just added some more lump on top so hopefully >> that will help. Looks like I need to make a bigger fire and then >> jsut keep maintainign with constant fuel addtions. >> >> Jesse > >Pretty much. Ok so the fire has stablized now and its a more comfortable 225-240. What is puzzling is that I have a lot less coals now yet it seems to hold better. Looks like the key is to have some bigger chunks of wood standing by. I dropped about a 5" x 4" chunk and that got the temp up. Before I was adding chimney after chimnet of either lump or burned wood and it was barely making a difference. Never got the grade higher than 240-250 though. Big difference compared to the WSM which will easily sky rocket if you added a full chimney to it. Took my chicken quarters off a little while ago and they came out good. Ribs are almost done as well. All inall I like cooking on this better than the WSM. After the initial trial and error period I seem to have it down now. And although its not as "set and forget" as the WSM, putting a few chunks of fuel on every so often isn't exactly "work". Thanks for all the help. Jesse |
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On Sun, 1 Aug 2004 17:01:30 -0700, "Duwop" > wrote:
>Jesse Skeens wrote: >> On Sun, 1 Aug 2004 08:45:49 -0700, "Duwop" > wrote: >> >> Right now I'm having a hell of a time getting the temp up. >> Its only gone up to about 230 so far. Seems like I've added >> about 3 chimmneys of lump. I do have the vent at 1/4 of the >> way. Should I open it until the temp rises and then close back >> down again? > >Sorry, yeah, get the thing started wide open before shutting down. > >>Just added some more lump on top so hopefully >> that will help. Looks like I need to make a bigger fire and then >> jsut keep maintainign with constant fuel addtions. >> >> Jesse > >Pretty much. Ok so the fire has stablized now and its a more comfortable 225-240. What is puzzling is that I have a lot less coals now yet it seems to hold better. Looks like the key is to have some bigger chunks of wood standing by. I dropped about a 5" x 4" chunk and that got the temp up. Before I was adding chimney after chimnet of either lump or burned wood and it was barely making a difference. Never got the grade higher than 240-250 though. Big difference compared to the WSM which will easily sky rocket if you added a full chimney to it. Took my chicken quarters off a little while ago and they came out good. Ribs are almost done as well. All inall I like cooking on this better than the WSM. After the initial trial and error period I seem to have it down now. And although its not as "set and forget" as the WSM, putting a few chunks of fuel on every so often isn't exactly "work". Thanks for all the help. Jesse |
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On Sun, 01 Aug 2004 20:53:18 -0400, Jesse Skeens >
wrote: >wood and it was barely making a difference. Never got >the grade higher than 240-250 though. Big difference >compared to the WSM which will easily sky rocket >if you added a full chimney to it. Correction just went out and it was up to 267. Again there is much less coals now than earlier when I was barely at 200. Ony difference I can see is that all thse ones are white/red where as before I had a lot of unburned lump there (minion setup). Looks like I got the small/hot fire now like you're supposed to as before when I had a large cool one (and more smoke). Maybe it was having the side door only open 1/4 way. Jesse |
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On Sun, 01 Aug 2004 20:53:18 -0400, Jesse Skeens >
wrote: >wood and it was barely making a difference. Never got >the grade higher than 240-250 though. Big difference >compared to the WSM which will easily sky rocket >if you added a full chimney to it. Correction just went out and it was up to 267. Again there is much less coals now than earlier when I was barely at 200. Ony difference I can see is that all thse ones are white/red where as before I had a lot of unburned lump there (minion setup). Looks like I got the small/hot fire now like you're supposed to as before when I had a large cool one (and more smoke). Maybe it was having the side door only open 1/4 way. Jesse |
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> Looks like I got the small/hot fire now like
> you're supposed to as before when I had a > large cool one (and more smoke). > > Maybe it was having the side door only > open 1/4 way. I cook with the vents all the way open, and keep a small hot fire going -- we're talking less than 8" around for the bed of coals and everything. I seem to have more luck controlling things. Maybe it's just me, but it's easier to eyeball how much wood to add than it is to adjust a vent while adding wood. Mike |
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> Looks like I got the small/hot fire now like
> you're supposed to as before when I had a > large cool one (and more smoke). > > Maybe it was having the side door only > open 1/4 way. I cook with the vents all the way open, and keep a small hot fire going -- we're talking less than 8" around for the bed of coals and everything. I seem to have more luck controlling things. Maybe it's just me, but it's easier to eyeball how much wood to add than it is to adjust a vent while adding wood. Mike |
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On Sun, 1 Aug 2004 21:36:25 -0400, "Mike Neel" >
wrote: >> Looks like I got the small/hot fire now like >> you're supposed to as before when I had a >> large cool one (and more smoke). >> >> Maybe it was having the side door only >> open 1/4 way. > >I cook with the vents all the way open, and keep a small hot fire going -- >we're talking less than 8" around for the bed of coals and everything. I >seem to have more luck controlling things. Maybe it's just me, but it's >easier to eyeball how much wood to add than it is to adjust a vent while >adding wood. > >Mike > Mike, Once I got the fire hot it seemed to work ok to have the vent mostly closed and at the same time add fuel. I think my problem was keeping it fairly closed even when the fire hadn't got hot enough yet. Overall the cook went well. Just took the ribs off. They could have been more tender but I dont think they cooked long enough with the temp as low as it was. There was a piece I trimmed that was next to the opening to the firebox and that piece came out perfect. The extra heat from where it lay seemed to make the difference. Jesse |
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On Sun, 1 Aug 2004 21:36:25 -0400, "Mike Neel" >
wrote: >> Looks like I got the small/hot fire now like >> you're supposed to as before when I had a >> large cool one (and more smoke). >> >> Maybe it was having the side door only >> open 1/4 way. > >I cook with the vents all the way open, and keep a small hot fire going -- >we're talking less than 8" around for the bed of coals and everything. I >seem to have more luck controlling things. Maybe it's just me, but it's >easier to eyeball how much wood to add than it is to adjust a vent while >adding wood. > >Mike > Mike, Once I got the fire hot it seemed to work ok to have the vent mostly closed and at the same time add fuel. I think my problem was keeping it fairly closed even when the fire hadn't got hot enough yet. Overall the cook went well. Just took the ribs off. They could have been more tender but I dont think they cooked long enough with the temp as low as it was. There was a piece I trimmed that was next to the opening to the firebox and that piece came out perfect. The extra heat from where it lay seemed to make the difference. Jesse |
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![]() On 1-Aug-2004, Jesse Skeens > wrote: > On Sun, 1 Aug 2004 08:45:49 -0700, "Duwop" > wrote: > > >Jesse Skeens wrote: > > >If you have the time and inclination you can add smaller loads more often > >too. This would be to keep the temps closer to the 240-250 region. Or mix > >and match, dont want to have to look for a bit, add a larger amount, got > >time, add smaller bits. Scientific eh? Most of this is with the intake open > >about 1" and the exhaust full open. > > > >Course, some days none of this works picture perfect for some damn reason. > >You got a flat'ish fireplace shovel to scrape out excess ash from under the > >firegrate? Shouldnt need it on a 5-6 hour cook, but shit happens. > > > >If you want a steadier lower temp it takes a smaller load of fuel and > >therefore more tending. But sometimes just grabbing a book, sipping a > >beverage on a Sunday while tending the perfect BBQ fire is just what the > >doctor ordered. Those WSM folks miss out on this, having to do honey-do's > >and whatnot. Poor bassards. > > > >Good luck, good eats. > > Right now I'm having a hell of a time getting the temp up. > Its only gone up to about 230 so far. Seems like I've added > about 3 chimmneys of lump. I do have the vent at 1/4 of the > way. Should I open it until the temp rises and then close back > down again? Just added some more lump on top so hopefully > that will help. Looks like I need to make a bigger fire and then > jsut keep maintainign with constant fuel addtions. > > Jesse Jesse, I've been cooking on an NBS for a couple of years now. It drove me nuts at first. I made noises about like you're making for a long time. Then I quite trying to maintain temp within ten degrees or so. Life got easier by a bunch. Here's the formulae. Clean out enough ash so you get some good draft. Load in about a chimney and a half or two of cold lump. Dump a well lit chimney of lump on top of that. Crack the firebox draft to 1". Not 1/2" or 1/4" or 2", but 1" precisely. "THEN" treat it like a sore dick. Don't F#$% with it. Leave the chimney damper wide open. That cooker is going to run about 250° to 275°. (At the grate). When it drops to 220° add another chimney of lump. Don't mess with the draft. Trying to make that muther run at 220° or so is going to drive you to the nut house. Give it up. If you have to cook at 220° just fire up your WSM. No problem. Oh yeh, once you get that fire stabilized, just throw a good sized log on top for smoke. I use a 2-1/2" to 3" by 10" log in mine. Works fine. Lasts a long time and it don't flare up and mess with your heat range. Make sure you have enough beer on hand. You should expect to tend the fire about every 50 minutes or so. If you're out in the wind YMMV. Mine's inside a screen room. There's some controversy about proper cooking temperature. I'm not going to argue about it any more. BTW my grate temp runs hotter then the dome temp by 25° to 35°. Cooked a 13# brisket to pulling temp on Jun 8th. It took 7 hours to reach 195° internal. I ain't gonna argue about whether brisket should be pulled or not. I pulled mine and it made damn fine sandwiches while it lasted. -- M&M ("When You're Over The Hill You Pick Up Speed") -----= Posted via Newsfeeds.Com, Uncensored Usenet News =----- http://www.newsfeeds.com - The #1 Newsgroup Service in the World! -----== Over 100,000 Newsgroups - 19 Different Servers! =----- |
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![]() On 1-Aug-2004, Jesse Skeens > wrote: > On Sun, 1 Aug 2004 08:45:49 -0700, "Duwop" > wrote: > > >Jesse Skeens wrote: > > >If you have the time and inclination you can add smaller loads more often > >too. This would be to keep the temps closer to the 240-250 region. Or mix > >and match, dont want to have to look for a bit, add a larger amount, got > >time, add smaller bits. Scientific eh? Most of this is with the intake open > >about 1" and the exhaust full open. > > > >Course, some days none of this works picture perfect for some damn reason. > >You got a flat'ish fireplace shovel to scrape out excess ash from under the > >firegrate? Shouldnt need it on a 5-6 hour cook, but shit happens. > > > >If you want a steadier lower temp it takes a smaller load of fuel and > >therefore more tending. But sometimes just grabbing a book, sipping a > >beverage on a Sunday while tending the perfect BBQ fire is just what the > >doctor ordered. Those WSM folks miss out on this, having to do honey-do's > >and whatnot. Poor bassards. > > > >Good luck, good eats. > > Right now I'm having a hell of a time getting the temp up. > Its only gone up to about 230 so far. Seems like I've added > about 3 chimmneys of lump. I do have the vent at 1/4 of the > way. Should I open it until the temp rises and then close back > down again? Just added some more lump on top so hopefully > that will help. Looks like I need to make a bigger fire and then > jsut keep maintainign with constant fuel addtions. > > Jesse Jesse, I've been cooking on an NBS for a couple of years now. It drove me nuts at first. I made noises about like you're making for a long time. Then I quite trying to maintain temp within ten degrees or so. Life got easier by a bunch. Here's the formulae. Clean out enough ash so you get some good draft. Load in about a chimney and a half or two of cold lump. Dump a well lit chimney of lump on top of that. Crack the firebox draft to 1". Not 1/2" or 1/4" or 2", but 1" precisely. "THEN" treat it like a sore dick. Don't F#$% with it. Leave the chimney damper wide open. That cooker is going to run about 250° to 275°. (At the grate). When it drops to 220° add another chimney of lump. Don't mess with the draft. Trying to make that muther run at 220° or so is going to drive you to the nut house. Give it up. If you have to cook at 220° just fire up your WSM. No problem. Oh yeh, once you get that fire stabilized, just throw a good sized log on top for smoke. I use a 2-1/2" to 3" by 10" log in mine. Works fine. Lasts a long time and it don't flare up and mess with your heat range. Make sure you have enough beer on hand. You should expect to tend the fire about every 50 minutes or so. If you're out in the wind YMMV. Mine's inside a screen room. There's some controversy about proper cooking temperature. I'm not going to argue about it any more. BTW my grate temp runs hotter then the dome temp by 25° to 35°. Cooked a 13# brisket to pulling temp on Jun 8th. It took 7 hours to reach 195° internal. I ain't gonna argue about whether brisket should be pulled or not. I pulled mine and it made damn fine sandwiches while it lasted. -- M&M ("When You're Over The Hill You Pick Up Speed") -----= Posted via Newsfeeds.Com, Uncensored Usenet News =----- http://www.newsfeeds.com - The #1 Newsgroup Service in the World! -----== Over 100,000 Newsgroups - 19 Different Servers! =----- |
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Duwop wrote:
> I've been meanin to ask you Frohe; your barrell, you got any sort of > baffle or anything between the meat and the fire in that thing or you > just keep a small fire in that thing? You got a door in one side for > fire tending? It's ya standard 55 gallon drum. No baffle, just a big open area with a cookin grate inside. There is a door on the side but it doesn't close all the way so I use smallish fires to keep my temps in range. It a far peice from being idealic but, hey, I grew up learnin how to do Q in one of them things from my grandad and daddy. Other than that, I get to smile a lot when folks first see it and ask "you cook in that?" then later tell me it turns out some great Q. Like we've all said many times around here - it's the cook and not the cooker. -- -frohe Life is too short to be in a hurry |
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Jesse Skeens wrote:
> putting a few chunks of fuel on every > so often isn't exactly "work". Now ya got it, Jesse. We're all modern day neandrethals; we love to mess with meat, heat and smoke. -- -frohe Life is too short to be in a hurry |
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On Mon, 2 Aug 2004 07:44:43 GMT, "M&M" >
wrote: >enough ash so you get some good draft. Load in about a chimney >and a half or two of cold lump. Dump a well lit chimney of lump >on top of that. Crack the firebox draft to 1". Not 1/2" or 1/4" or >2", but 1" precisely. "THEN" treat it like a sore dick. Don't F#$% >with it. Leave the chimney damper wide open. That cooker is >going to run about 250° to 275°. (At the grate). When it drops to >220° add another chimney of lump. Don't mess with the draft. >Trying to make that muther run at 220° or so is going to drive >you to the nut house. Give it up. If you have to cook at 220° just >fire up your WSM. No problem. Oh yeh, once you get that fire >stabilized, just throw a good sized log on top for smoke. I use I'll give that a go next time. Any particular patter that the cold lump needs to be in? I had a feeling that maybe putting the hot lump on top ofcold would not allow proper air flow to it. Would a "ring" of cold lump work better? As far as 220 well thats right where mine was at but not where I wanted it to be. Could never get it hotter than that except briefly. Thanks again, Jesse |
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On Mon, 2 Aug 2004 07:44:43 GMT, "M&M" >
wrote: >enough ash so you get some good draft. Load in about a chimney >and a half or two of cold lump. Dump a well lit chimney of lump >on top of that. Crack the firebox draft to 1". Not 1/2" or 1/4" or >2", but 1" precisely. "THEN" treat it like a sore dick. Don't F#$% >with it. Leave the chimney damper wide open. That cooker is >going to run about 250° to 275°. (At the grate). When it drops to >220° add another chimney of lump. Don't mess with the draft. >Trying to make that muther run at 220° or so is going to drive >you to the nut house. Give it up. If you have to cook at 220° just >fire up your WSM. No problem. Oh yeh, once you get that fire >stabilized, just throw a good sized log on top for smoke. I use I'll give that a go next time. Any particular patter that the cold lump needs to be in? I had a feeling that maybe putting the hot lump on top ofcold would not allow proper air flow to it. Would a "ring" of cold lump work better? As far as 220 well thats right where mine was at but not where I wanted it to be. Could never get it hotter than that except briefly. Thanks again, Jesse |
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Jesse Skeens wrote:
> > If it wouldnt get hotter it sounds like poor air circulation? How raised are the coals from the bottom of the firebox? Does that gap become full of ash quickly? You might want to get a local metal shop to cut you a grate that sits about an 1" higher than the existing one. A tip I followed, and am glad I did, was to run the vents full open the first year/summer. The idea is that would accelerate my understanding of firetending in a offset. It worked, and the effort payed off. -- |
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On Mon, 2 Aug 2004 08:41:22 -0700, "Duwop" > wrote:
>Jesse Skeens wrote: >> >> > >If it wouldnt get hotter it sounds like poor air circulation? How raised are >the coals from the bottom of the firebox? Does that gap become full of ash >quickly? You might want to get a local metal shop to cut you a grate that >sits about an 1" higher than the existing one. >A tip I followed, and am glad I did, was to run the vents full open the >first year/summer. The idea is that would accelerate my understanding of >firetending in a offset. It worked, and the effort payed off. I had plenty of airflow on the bottom after using M&M's sideways firegrate trick. I remember you mentioning the vents full open idea not too long ago. I think initially I will do that just to get the temp up and then choke them down as per M&M's suggestion a few posts up. It seemed that the last two hours of the cook went much better. Maybe it was the fact that it got dark out but the coals seemed much hotter ie: glowing/white ash at that point. I had much less coals as well yet my temp did get up to where I wanted it to. When I first started the fire I had lots of cold lump and kept adding chimneys of preburned on top of that yet it never seemed to get that white hot look to it. I just wonder about adding hot lump on top of cold as this seems like it would cause airflow problems so thats why I mentioned maybe a ring would do. I should probably head over to the VirtualWeber site and take another look at their minion shape. Jesse |
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On Mon, 2 Aug 2004 08:41:22 -0700, "Duwop" > wrote:
>Jesse Skeens wrote: >> >> > >If it wouldnt get hotter it sounds like poor air circulation? How raised are >the coals from the bottom of the firebox? Does that gap become full of ash >quickly? You might want to get a local metal shop to cut you a grate that >sits about an 1" higher than the existing one. >A tip I followed, and am glad I did, was to run the vents full open the >first year/summer. The idea is that would accelerate my understanding of >firetending in a offset. It worked, and the effort payed off. I had plenty of airflow on the bottom after using M&M's sideways firegrate trick. I remember you mentioning the vents full open idea not too long ago. I think initially I will do that just to get the temp up and then choke them down as per M&M's suggestion a few posts up. It seemed that the last two hours of the cook went much better. Maybe it was the fact that it got dark out but the coals seemed much hotter ie: glowing/white ash at that point. I had much less coals as well yet my temp did get up to where I wanted it to. When I first started the fire I had lots of cold lump and kept adding chimneys of preburned on top of that yet it never seemed to get that white hot look to it. I just wonder about adding hot lump on top of cold as this seems like it would cause airflow problems so thats why I mentioned maybe a ring would do. I should probably head over to the VirtualWeber site and take another look at their minion shape. Jesse |
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Duwop wrote:
> Jesse Skeens wrote: > >> > > If it wouldnt get hotter it sounds like poor air circulation? How raised are > the coals from the bottom of the firebox? Does that gap become full of ash > quickly? You might want to get a local metal shop to cut you a grate that > sits about an 1" higher than the existing one. My CBS (aka NBS) came with three charcoal grates so you can run a fire in the firebox and in the cooking chamber (for grilling). So what I do in my NBS is take the charcoal grates put two of them, rotated 90 degrees, in the firebox. This raises the fire a couple of inches, which is extremely useful. The 'stock' grate level is way too low. > A tip I followed, and am glad I did, was to run the vents full open the > first year/summer. The idea is that would accelerate my understanding of > firetending in a offset. It worked, and the effort payed off. I always run the chimney vent full open. Never close it, except perhaps to strangle a fire after cooking if you want to try to save some lump. I run the firebox damper about 1/3 open, primarily to reduce the disturbance caused by wind. I frankly don't think it makes much difference in the cooking heat if you're 1/3 open or full open, enough air flows at 1/3 open that the charcoals get all they need. I have the bigger Weber chimney and about 1 and half loads of glowing charcoals will get me into 250F at the grate no problem. I have extended the smoker chimney to the cooking grate using a short length of flexible aluminum ducting. I do not use the firebox damper much, preferring to control temperature through fire size. I've found that it requires less tending that way. I mean, the charcoal wants to burn and you have to let it, if you cut off the air to the charcoal, you'll quickly slow the charcoal down to where it doesn't want to burn. If you've got a fire that's running at 270F and you try to damp it down to 225F, you'll get a fire isn't burning right. Don't try to regulate the temperature too precisely. Swings 25F below and above your target temperature are just fine in my experience. If my target is 250F, I'll let the fire burn down to 225F, then add enough lump to get the fire up to 270-275F, then let it burn down to 225F and repeat the cycle. I think I add fuel about once an hour or so on the average. When you add fuel, give it a chance to come up to temperature. With experience, you'll know pretty much exactly how much to add (for me, it's two scoops with the plastic scooper I use) and you can just add the lump into top of the fire, close the lid on the firebox and, about 15-20 minutes later, you'll see the temperature peak around 275F and start down. If you want to get quicker feedback, you can run a side-fire to get your lump burning before adding it (I have a little weber-clone kettle that I sometimes run a well-damped fire in for this purpose). If you add already-buring lump, you'll see the grate temp peak much sooner. If your fire is too hot, you basically have too much fuel in the fire box. Take some out into the side-fire. For smoke, I usually use chunks of foil-wrapped wood, use several layers of foil and poke maybe one or two holes. If the wood gets too hot and the foil gives way, the wood can catch on fire, and this is pretty much the only time I use the firebox damper to knock down the burning wood chunk... wait until the chimney starts smoking again and re-open the damper. You can tell when a wood chunk is burning when your grate temp spikes up pretty suddenly. Some of the lump, especially larger pieces, have charcoalized bark on them. When it's burning, it can give off a bit of a waxy odor. I haven't noticed it showing up in the meat, but, if I have a side-fire going, I'll put barky-lump in it to get it burning and that usually drives off the waxy smell. I've been able to run 225F at the grate no problem, it means I let the fire burn down to 200F and run it up to 250F after adding fuel. I prefer a side-fire when running at lower temps. At first, I was constantly messing with dampers and adding fuel and getting major spikes. It was nerve- wracking. It can make you crazy. Once I learned the best control of temperature in my NBS was fire size, and you just need to make sure to get enough fresh air to the fire, it all got easier. One adjustment an hour or even a little longer is about all I do now. Cheers and good eatin' Dana |
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![]() On 2-Aug-2004, Jesse Skeens > wrote: > On Mon, 2 Aug 2004 07:44:43 GMT, "M&M" > > wrote: > > > >enough ash so you get some good draft. Load in about a chimney > >and a half or two of cold lump. Dump a well lit chimney of lump > >on top of that. Crack the firebox draft to 1". Not 1/2" or 1/4" or > >2", but 1" precisely. "THEN" treat it like a sore dick. Don't F#$% > >with it. Leave the chimney damper wide open. That cooker is > >going to run about 250° to 275°. (At the grate). When it drops to > >220° add another chimney of lump. Don't mess with the draft. > >Trying to make that muther run at 220° or so is going to drive > >you to the nut house. Give it up. If you have to cook at 220° just > >fire up your WSM. No problem. Oh yeh, once you get that fire > >stabilized, just throw a good sized log on top for smoke. I use > > > I'll give that a go next time. Any particular patter that the cold > lump needs to be in? I had a feeling that maybe putting the > hot lump on top ofcold would not allow proper air flow to it. > Would a "ring" of cold lump work better? > > As far as 220 well thats right where mine was at but not where > I wanted it to be. Could never get it hotter than that except > briefly. > > Thanks again, > > Jesse I'm completely baffled by your problem getting it as hot as you'd like. Mine will easily reach 400°. My problem is keeping the heat under 300°. I don't bother with any pattern to the load of lump. It may matter, but I don't mess with it. Actually, it sounds like your problems are pretty minor. -- M&M ("When You're Over The Hill You Pick Up Speed") -----= Posted via Newsfeeds.Com, Uncensored Usenet News =----- http://www.newsfeeds.com - The #1 Newsgroup Service in the World! -----== Over 100,000 Newsgroups - 19 Different Servers! =----- |
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"M&M" >
> On 2-Aug-2004, Jesse Skeens > wrote: > > > > > As far as 220 well thats right where mine was at but not where > > I wanted it to be. Could never get it hotter than that except > > briefly. > > > I'm completely baffled by your problem getting it as hot as you'd like. > Mine will easily reach 400°. My problem is keeping the > heat under 300°. I don't bother with any pattern to the load of lump. > It may matter, but I don't mess with it. Actually, it sounds like your > problems are pretty minor. > Mine doesnt like going over 300 much either any more. When I 1st got it had a hard time getting it under 275, go figure. Seems these things must vary a lot between designs and age and whatnot. As far as I can tell, minion method is for vert smokers with the round tray, but I've had luck with putting new coal partly on an existing coal bed, leaving the rest of the pile to light from the new stuff being lit. It's all common sense, you'll get the hang of it pretty quick. |
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"M&M" >
> On 2-Aug-2004, Jesse Skeens > wrote: > > > > > As far as 220 well thats right where mine was at but not where > > I wanted it to be. Could never get it hotter than that except > > briefly. > > > I'm completely baffled by your problem getting it as hot as you'd like. > Mine will easily reach 400°. My problem is keeping the > heat under 300°. I don't bother with any pattern to the load of lump. > It may matter, but I don't mess with it. Actually, it sounds like your > problems are pretty minor. > Mine doesnt like going over 300 much either any more. When I 1st got it had a hard time getting it under 275, go figure. Seems these things must vary a lot between designs and age and whatnot. As far as I can tell, minion method is for vert smokers with the round tray, but I've had luck with putting new coal partly on an existing coal bed, leaving the rest of the pile to light from the new stuff being lit. It's all common sense, you'll get the hang of it pretty quick. |
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M&M wrote:
> I'm completely baffled by your problem getting it as hot as you'd like. > Mine will easily reach 400°. Same here. More fuel == more heat, as long as the fire can breathe OK and isn't damped down and smoldering. > My problem is keeping the heat under 300°. Less fuel == less heat ;-) Once I learned to be less enthusiastic adding lump to a waning fire, 225°-ish cooks aren't a problem (of course, I'm willing to cycle up to 250 and down to 200). > I don't bother with any pattern to the load of lump. I make a pile ;-) > It may matter, but I don't mess with it. Actually, it sounds like your > problems are pretty minor. Sounds like Jesse is closer to "tune-up" mode than "getting a clue" mode to me ;-) Dana |
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Duwop wrote:
> As far as I can tell, minion method is for vert smokers with the round tray, > but I've had luck with putting new coal partly on an existing coal bed, > leaving the rest of the pile to light from the new stuff being lit. The one thing I'd suggest to someone new at it, at the risk of observing the obvious, is to be very patient in watching the grate temperature after cold lump to the fire. It'll take 20 or 30 minutes for the new fuel to get going and the fire to come up to temperature. It's easier on the nerves to add too little than to add too much. > It's all common sense, you'll get the hang of it pretty quick. Yup. Cheers, Dana |
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