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

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?

--

"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

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.
--

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

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

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
--

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

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
--

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 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.


--

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! =-----

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.


--

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! =-----

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

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 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.
--

"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

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?

--