Well I took the plunge and bought a Charbroil Sierra smoker this summer
and have thoroughly read the FAQ and lurked on this group to get tips.
I've done some great ribs, chicken, and even a pork shoulder.

Here's a pictu
http://images.canadiantire.ca/media/...0_CC_2dffd.jpg

Here's the issue: I've made some great barbecue using lump charcoal
(Royal Oak brand) and have thrown soaked wood chips in for the smoke
flavor. Then I got bold and got some hardwood to use in the smoker
wanting to see what that was like. When using the lump, I have
controlled the temperature with the in damper on the firebox and have
left the stack damper wide open. My first try with the wood I made the
mistake of trying to control the temperature the same way and the ribs I
cooked tasted really bitter. The thing smoked like crazy during the
cooking period. Next time around I tried keeping the fire small and
leaving the in damper open more. The chicken only tasted slightly less
bitter than the ribs. I'm using maple, cherry and hickory. And I'm
warming the logs in the firebox off to the side.

Any tips to help improve the situation? I'm thinking of sticking with
the lump and adding the occasional piece of hardwood for some smoke.

Many thanks, and I'm enjoying the group and the new hobby.

Mario

On Sat, 11 Sep 2004 16:20:07 -0400, Mario Stargard
> wrote:

>Well I took the plunge and bought a Charbroil Sierra smoker this summer
>and have thoroughly read the FAQ and lurked on this group to get tips.
>I've done some great ribs, chicken, and even a pork shoulder.
>
>Here's a pictu
>http://images.canadiantire.ca/media/...0_CC_2dffd.jpg
>
>Here's the issue: I've made some great barbecue using lump charcoal
>(Royal Oak brand) and have thrown soaked wood chips in for the smoke
>flavor. Then I got bold and got some hardwood to use in the smoker
>wanting to see what that was like. When using the lump, I have
>controlled the temperature with the in damper on the firebox and have
>left the stack damper wide open. My first try with the wood I made the
>mistake of trying to control the temperature the same way and the ribs I
>cooked tasted really bitter. The thing smoked like crazy during the
>cooking period. Next time around I tried keeping the fire small and
>leaving the in damper open more. The chicken only tasted slightly less
>bitter than the ribs. I'm using maple, cherry and hickory. And I'm
>warming the logs in the firebox off to the side.
>
>Any tips to help improve the situation? I'm thinking of sticking with
>the lump and adding the occasional piece of hardwood for some smoke.
>
>Many thanks, and I'm enjoying the group and the new hobby.
>
>Mario

I am relatively new also. I have an SnPP which looks similar to your
rig. In my experience merely warming the wood does not do the trick.
I also have a Weber Kettle and a patio heater. What I do now is to
preburn the wood in either the Weber and the heater and add it to the
charcoal. When the wood is flaming I put it on the charcoal and leave
the lid open on the firebox until the flames die down on the wood.
That works for me. Your experience may be different. Some people
recommend that you preburn the wood until it is no longer flaming and
shovel it into the firebox.

I have not had the pleasure of using cherry, but hickory works well.
I age the maple (silver maple is what I have) longer, but it works
well also. I think the problem is the wood burning in the enclosed
firebox is causing the creosote on the meat. Just my experience. I
learn by my mistakes and also enjoy eating them (I have no dog).

"Mario Stargard" > wrote in message
> Here's the issue: I've made some great barbecue using lump charcoal
> (Royal Oak brand) and have thrown soaked wood chips in for the smoke
> flavor. Then I got bold and got some hardwood to use in the smoker
> wanting to see what that was like.

Units like this are designed for use with charcoal. You can add bits of
wood, but do it carefully, slowly, and only small pieces at a time. When I
say small, I'm talking an inch to one and a half inches around. Get the
wood burning before adding another.

What you experienced was creosote from a fire that was smoldering, not
burning cleanly. You can also use a burn bucket to get the wood going and
just shovel the coals into the firebox of the smoker.
Ed

http://pages.cthome.net/edhome

Edwin Pawlowski wrote:
> "Mario Stargard" > wrote in message
>
>>Here's the issue: I've made some great barbecue using lump charcoal
>>(Royal Oak brand) and have thrown soaked wood chips in for the smoke
>>flavor. Then I got bold and got some hardwood to use in the smoker
>>wanting to see what that was like.
>
>
> Units like this are designed for use with charcoal. You can add bits of
> wood, but do it carefully, slowly, and only small pieces at a time. When I
> say small, I'm talking an inch to one and a half inches around. Get the
> wood burning before adding another.
>
> What you experienced was creosote from a fire that was smoldering, not
> burning cleanly. You can also use a burn bucket to get the wood going and
> just shovel the coals into the firebox of the smoker.
> Ed
>
> http://pages.cthome.net/edhome
>
>
OK, so if I preburn the wood, would I control the temperature using the
input damper? Or would I try to control the temperature more with the
fire size?

My pieces are the size you describe.

Mario

"Mario Stargard" > wrote in message
> OK, so if I preburn the wood, would I control the temperature using the
> input damper? Or would I try to control the temperature more with the
> fire size?
>
> My pieces are the size you describe.
>
> Mario
>

Always the input damper. Never block the outlet.

On Sun, 12 Sep 2004 08:02:42 -0400, Mario Stargard
> wrote:

>Edwin Pawlowski wrote:
>> "Mario Stargard" > wrote in message
>>
>>>Here's the issue: I've made some great barbecue using lump charcoal
>>>(Royal Oak brand) and have thrown soaked wood chips in for the smoke
>>>flavor. Then I got bold and got some hardwood to use in the smoker
>>>wanting to see what that was like.
>>
>>
>> Units like this are designed for use with charcoal. You can add bits of
>> wood, but do it carefully, slowly, and only small pieces at a time. When I
>> say small, I'm talking an inch to one and a half inches around. Get the
>> wood burning before adding another.
>>
>> What you experienced was creosote from a fire that was smoldering, not
>> burning cleanly. You can also use a burn bucket to get the wood going and
>> just shovel the coals into the firebox of the smoker.
>> Ed
>>
>> http://pages.cthome.net/edhome
>>
>>
>OK, so if I preburn the wood, would I control the temperature using the
>input damper? Or would I try to control the temperature more with the
>fire size?
>
>My pieces are the size you describe.
>
>Mario


I would say a little of both - input damper and fire size. You do not
want heavy smoke coming out of the smokestack.

BTW, you are not putting cold meat on the grill are you? That can
cause problems. Meat should be allowed to get to room temp before you
put it on. Not scientific, but take the meat out of refrig just
before I go out to start the charcoal.

Larry Noah wrote:
> On Sun, 12 Sep 2004 08:02:42 -0400, Mario Stargard
> > wrote:
>
>
>>Edwin Pawlowski wrote:
>>
>>>"Mario Stargard" > wrote in message
<snipped>
>>
>>OK, so if I preburn the wood, would I control the temperature using the
>>input damper? Or would I try to control the temperature more with the
>>fire size?
>>
>>My pieces are the size you describe.
>>
>>Mario
>
>
>
> I would say a little of both - input damper and fire size. You do not
> want heavy smoke coming out of the smokestack.
>
> BTW, you are not putting cold meat on the grill are you? That can
> cause problems. Meat should be allowed to get to room temp before you
> put it on. Not scientific, but take the meat out of refrig just
> before I go out to start the charcoal.
>
>

Yes, I have been doing the same thing - taking the meat out when I start
the fire.

There was definately heavy smoke -- too heavy in my opinion. I'm
looking to reduce that.

Thanks,
Mario

On 12-Sep-2004, Larry Noah > wrote:

> On Sun, 12 Sep 2004 08:02:42 -0400, Mario Stargard
> > wrote:
>
> >Edwin Pawlowski wrote:
> >> "Mario Stargard" > wrote in message
> >>
> >>>Here's the issue: I've made some great barbecue using lump charcoal
> >>>(Royal Oak brand) and have thrown soaked wood chips in for the smoke
> >>>flavor. Then I got bold and got some hardwood to use in the smoker
> >>>wanting to see what that was like.
> >>
> >>
<snip>
>
> I would say a little of both - input damper and fire size. You do not
> want heavy smoke coming out of the smokestack.
>
> BTW, you are not putting cold meat on the grill are you? That can
> cause problems. Meat should be allowed to get to room temp before you
> put it on. Not scientific, but take the meat out of refrig just
> before I go out to start the charcoal.

My experience with an all wood fire has been that fire size is very important.
You can't shut the damper down as much as you can with lump. The wood
has to have enough air to burn rather then smolder. I have been hindered
by wood size. Much of what I have is 3" or so and that's too large IMO. With
such large pieces, you have to build to large of a fire in order to have enough
heat without overly smoking. I can't cook in the 225° to 250° range with that
size wood. More like 275° to 325°. I get the best results with a small amount
(about a half chimney) of lump under and around a 3" log. If I had a way to
split this stuff, I think I could solve the problem.
--
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!
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On 12-Sep-2004, Larry Noah > wrote:

> On Sun, 12 Sep 2004 08:02:42 -0400, Mario Stargard
> > wrote:
>
> >Edwin Pawlowski wrote:
> >> "Mario Stargard" > wrote in message
> >>
> >>>Here's the issue: I've made some great barbecue using lump charcoal
> >>>(Royal Oak brand) and have thrown soaked wood chips in for the smoke
> >>>flavor. Then I got bold and got some hardwood to use in the smoker
> >>>wanting to see what that was like.
> >>
> >>
<snip>
>
> I would say a little of both - input damper and fire size. You do not
> want heavy smoke coming out of the smokestack.
>
> BTW, you are not putting cold meat on the grill are you? That can
> cause problems. Meat should be allowed to get to room temp before you
> put it on. Not scientific, but take the meat out of refrig just
> before I go out to start the charcoal.

My experience with an all wood fire has been that fire size is very important.
You can't shut the damper down as much as you can with lump. The wood
has to have enough air to burn rather then smolder. I have been hindered
by wood size. Much of what I have is 3" or so and that's too large IMO. With
such large pieces, you have to build to large of a fire in order to have enough
heat without overly smoking. I can't cook in the 225° to 250° range with that
size wood. More like 275° to 325°. I get the best results with a small amount
(about a half chimney) of lump under and around a 3" log. If I had a way to
split this stuff, I think I could solve the problem.
--
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! =-----

Edwin Pawlowski wrote:
> "Mario Stargard" > wrote in message
>
>>Here's the issue: I've made some great barbecue using lump charcoal
>>(Royal Oak brand) and have thrown soaked wood chips in for the smoke
>>flavor. Then I got bold and got some hardwood to use in the smoker
>>wanting to see what that was like.
>
>
> Units like this are designed for use with charcoal. You can add bits of
> wood, but do it carefully, slowly, and only small pieces at a time. When I
> say small, I'm talking an inch to one and a half inches around. Get the
> wood burning before adding another.
>
> What you experienced was creosote from a fire that was smoldering, not
> burning cleanly. You can also use a burn bucket to get the wood going and
> just shovel the coals into the firebox of the smoker.
> Ed
>
> http://pages.cthome.net/edhome
>
>
OK, so if I preburn the wood, would I control the temperature using the
input damper? Or would I try to control the temperature more with the
fire size?

My pieces are the size you describe.

Mario

Mario Stargard wrote:
> Here's the issue: I've made some great barbecue using lump charcoal
> (Royal Oak brand) and have thrown soaked wood chips in for the smoke
> flavor. Then I got bold and got some hardwood to use in the smoker
> wanting to see what that was like. When using the lump, I have
> controlled the temperature with the in damper on the firebox and have
> left the stack damper wide open. My first try with the wood I made
> the
> mistake of trying to control the temperature the same way and the
> ribs I
> cooked tasted really bitter. The thing smoked like crazy during the
> cooking period. Next time around I tried keeping the fire small and
> leaving the in damper open more. The chicken only tasted slightly
> less
> bitter than the ribs. I'm using maple, cherry and hickory. And I'm
> warming the logs in the firebox off to the side.

How big are the wood logs? Seems that 2X2X12 is the preferred size. I don't
get the bitter flavor with the oak I use so I'm not sure what's going on
with that. I know that with oversized wood pieces I will get more smoke than
most pieces of meat will handle. It's not a bitter flavor, just a coating of
smoke that's excess to good flavor. The only cut of meat that I've found
that does well with this is a boston butt or picnic.
IMO plain old lump of good quality like Royal Oak will make enough good
smoke flavor for most pieces of meat.

>
> Any tips to help improve the situation? I'm thinking of sticking with
> the lump and adding the occasional piece of hardwood for some smoke.

Yep, although the lump alone adds smoke enough for me.


--

Duwop wrote:
> Mario Stargard wrote:
SNIP
>> My first try with the wood I made
>> the
>> mistake of trying to control the temperature the same way and the
>> ribs I
>> cooked tasted really bitter. The thing smoked like crazy during the
>> cooking period. Next time around I tried keeping the fire small and
>> leaving the in damper open more. The chicken only tasted slightly
>> less
>> bitter than the ribs. I'm using maple, cherry and hickory. And I'm
>> warming the logs in the firebox off to the side.
>
> How big are the wood logs? Seems that 2X2X12 is the preferred size. I don't
> get the bitter flavor with the oak I use so I'm not sure what's going on
> with that. I know that with oversized wood pieces I will get more smoke than
> most pieces of meat will handle. It's not a bitter flavor, just a coating of
> smoke that's excess to good flavor. The only cut of meat that I've found
> that does well with this is a boston butt or picnic.
> IMO plain old lump of good quality like Royal Oak will make enough good
> smoke flavor for most pieces of meat.
>

I just had a thought while reading your reply (I don't ever use more than a
chunk of wood at a time, so no experience here...) Maybe the OP is using green,
uncured wood?

>>
>> Any tips to help improve the situation? I'm thinking of sticking with
>> the lump and adding the occasional piece of hardwood for some smoke.
>
> Yep, although the lump alone adds smoke enough for me.
>
I just add a chunk or 2, depending on the flavor I'm after.

BOB
Kamado extruded coconut lump is practically tasteless

BOB wrote:
> Duwop wrote:
>
>>Mario Stargard wrote:
>
> SNIP
>
>>>My first try with the wood I made
>>>the
>>>mistake of trying to control the temperature the same way and the
>>>ribs I
>>>cooked tasted really bitter. The thing smoked like crazy during the
>>>cooking period. Next time around I tried keeping the fire small and
>>>leaving the in damper open more. The chicken only tasted slightly
>>>less
>>>bitter than the ribs. I'm using maple, cherry and hickory. And I'm
>>>warming the logs in the firebox off to the side.
>>
>>How big are the wood logs? Seems that 2X2X12 is the preferred size. I don't
>>get the bitter flavor with the oak I use so I'm not sure what's going on
>>with that. I know that with oversized wood pieces I will get more smoke than
>>most pieces of meat will handle. It's not a bitter flavor, just a coating of
>>smoke that's excess to good flavor. The only cut of meat that I've found
>>that does well with this is a boston butt or picnic.
>>IMO plain old lump of good quality like Royal Oak will make enough good
>>smoke flavor for most pieces of meat.
>>
>
>
> I just had a thought while reading your reply (I don't ever use more than a
> chunk of wood at a time, so no experience here...) Maybe the OP is using green,
> uncured wood?
>
>
>>>Any tips to help improve the situation? I'm thinking of sticking with
>>>the lump and adding the occasional piece of hardwood for some smoke.
>>
>>Yep, although the lump alone adds smoke enough for me.
>>
>
> I just add a chunk or 2, depending on the flavor I'm after.
>
> BOB
> Kamado extruded coconut lump is practically tasteless
>
>
The oak charcoal itself has almost no smoke whatsoever.

The wood doesn't look green. I bought it from a sugar-bush operator
here by Ottawa who said it was at least a year old. From the way the
sugar maple sizzled, I'd say it was cut in the spring.

Mario

Mario Stargard wrote:
>>
> The oak charcoal itself has almost no smoke whatsoever.

Not during start up, when new coals are added. The trick is to build a pile
that self starts for a longer period of time. Even without that, I find
there's plenty of smoke to go around for a typical 4-6 hour cook. It may not
look like it's smoky coming out of the stack, but the results are what
count. You sure you're not basing your opinion on your eyes rather than your
mouth? Have you tried a cook using only the lump?





--

Duwop wrote:

> Mario Stargard wrote:
>
>>The oak charcoal itself has almost no smoke whatsoever.
>
>
> Not during start up, when new coals are added. The trick is to build a pile
> that self starts for a longer period of time. Even without that, I find
> there's plenty of smoke to go around for a typical 4-6 hour cook. It may not
> look like it's smoky coming out of the stack, but the results are what
> count. You sure you're not basing your opinion on your eyes rather than your
> mouth? Have you tried a cook using only the lump?
>
>

From my limited experience, I agree. I was doing some ribs in the WSM
over just lump and didn't see any smoke so I figured I'd add some
hardwood. Threw a couple of handfulls of hickory on the lump. That
puppy smoked then. Problem was the ribs came out basically
un-eatable. Creosote I figure. I won't make that mistake again.

--
Steve

If the speed of light is 186,000 miles/sec., what's the speed of
darkness?

Duwop wrote:

> Not during start up, when new coals are added. The trick is to build a pile
> that self starts for a longer period of time. Even without that, I find
> there's plenty of smoke to go around for a typical 4-6 hour cook. It may not
> look like it's smoky coming out of the stack, but the results are what
> count. You sure you're not basing your opinion on your eyes rather than your
> mouth? Have you tried a cook using only the lump?

Dale's onto something here. I also have found that I consistently get a
good, delicate oak smoke characteristic from oak lump (Lazarri's in my case).
If you're looking for in-your-face smoke, no, not there, but there's plenty
of flavor left in the lump, especially, IMHO, the larger chunks.

Sure, I'll add a piece or two foil-wrapped wood (I have a supply
of oak barrel staves I use for this, and the Wal-Mart hickory chunks
too) to a little more overt smoke flavor, but that's all it takes.
If you want more smoke, add more chunks.

Cheers,
Dana

BOB wrote:
> Duwop wrote:
>
>>Mario Stargard wrote:
>
> SNIP
>
>>>My first try with the wood I made
>>>the
>>>mistake of trying to control the temperature the same way and the
>>>ribs I
>>>cooked tasted really bitter. The thing smoked like crazy during the
>>>cooking period. Next time around I tried keeping the fire small and
>>>leaving the in damper open more. The chicken only tasted slightly
>>>less
>>>bitter than the ribs. I'm using maple, cherry and hickory. And I'm
>>>warming the logs in the firebox off to the side.
>>
>>How big are the wood logs? Seems that 2X2X12 is the preferred size. I don't
>>get the bitter flavor with the oak I use so I'm not sure what's going on
>>with that. I know that with oversized wood pieces I will get more smoke than
>>most pieces of meat will handle. It's not a bitter flavor, just a coating of
>>smoke that's excess to good flavor. The only cut of meat that I've found
>>that does well with this is a boston butt or picnic.
>>IMO plain old lump of good quality like Royal Oak will make enough good
>>smoke flavor for most pieces of meat.
>>
>
>
> I just had a thought while reading your reply (I don't ever use more than a
> chunk of wood at a time, so no experience here...) Maybe the OP is using green,
> uncured wood?
>
>
>>>Any tips to help improve the situation? I'm thinking of sticking with
>>>the lump and adding the occasional piece of hardwood for some smoke.
>>
>>Yep, although the lump alone adds smoke enough for me.
>>
>
> I just add a chunk or 2, depending on the flavor I'm after.
>
> BOB
> Kamado extruded coconut lump is practically tasteless
>
>
The oak charcoal itself has almost no smoke whatsoever.

The wood doesn't look green. I bought it from a sugar-bush operator
here by Ottawa who said it was at least a year old. From the way the
sugar maple sizzled, I'd say it was cut in the spring.

Mario

Mario Stargard wrote:
> Well I took the plunge and bought a Charbroil Sierra smoker this summer
> and have thoroughly read the FAQ and lurked on this group to get tips.
> I've done some great ribs, chicken, and even a pork shoulder.
>
> Here's a pictu
> http://images.canadiantire.ca/media/...0_CC_2dffd.jpg

Congrats. I have a Silver Smoker, similar configuration.
I've made a couple of mods; one of which was to extend the
exhaust chimney to the grate level with aluminum flex duct.
Dunno how easy that is with the side-mounted chimney you have,
I haven't seen the inside of that model.

The other mod was to shove a pie tin in the firebox opening,
leaving openings at either side but blocking direct flow.
After this mod, I went from controlling temperature primarily
by managing the fire size to loading much more fuel at once
and managing with the firebox damper.

Leave the exhaust damper wide open. The only reason to
use it ever is to snuff out a fire and save fuel after a
cook; I don't do that so I just removed the exhaust damper.

I describe this in more detail at the Google article
at this link: http://tinyurl.com/3wbas

I primarily use oak lump charcoal for fuel, and will
add one or two chunks of wood that are well-wrapped
in foil and stabbed with a fork for smoke. You can get
a fair of smoke out of the oak lump, so don't go wild with
wood at first (as you've found).

Cheers!
Dana

On Sat, 11 Sep 2004 16:20:07 -0400, I needed a babel fish to
understand Mario Stargard > :

>Well I took the plunge and bought a Charbroil Sierra smoker this summer
>and have thoroughly read the FAQ and lurked on this group to get tips.
>I've done some great ribs, chicken, and even a pork shoulder.
>
>Here's a pictu
>http://images.canadiantire.ca/media/...0_CC_2dffd.jpg
>
>Here's the issue: I've made some great barbecue using lump charcoal
>(Royal Oak brand) and have thrown soaked wood chips in for the smoke
>flavor. Then I got bold and got some hardwood to use in the smoker
>wanting to see what that was like. When using the lump, I have
>controlled the temperature with the in damper on the firebox and have
>left the stack damper wide open. My first try with the wood I made the
>mistake of trying to control the temperature the same way and the ribs I
>cooked tasted really bitter. The thing smoked like crazy during the
>cooking period. Next time around I tried keeping the fire small and
>leaving the in damper open more. The chicken only tasted slightly less
>bitter than the ribs. I'm using maple, cherry and hickory. And I'm
>warming the logs in the firebox off to the side.
>
>Any tips to help improve the situation? I'm thinking of sticking with
>the lump and adding the occasional piece of hardwood for some smoke.
>
>Many thanks, and I'm enjoying the group and the new hobby.
>
>Mario

I have a similar style smoker... and ran into similar issues when I
first started using it... In fact at that time I thought the more
smoke the better, so I was making some very thick smoke.
Since then I have become more informed from this group and the FAQ..
and of course cleaned all that nasty cresote out.

What I have found to help me is I do a mix of Lump and Hard wood (not
chunks but actual split logs). I start with a chimney full of lump on
the fire grate (unlit and more to one side of the fire box), and start
another in the chimney. When the Chimney is burning well (seeing the
ashes forming, but a flame still going) I dump it on the empty side of
the fire grate (of course ensuring it is partially on the original
unlit lump). At this point I will take one or two pieces of wood
(depending on the size) and stack them on the unlit lump as far from
the flame as possible.
This will be kicking in no time... from this point forward I will
regulate the temperature with the intake damper and of course ALWAYS
have the smoke stack full open. All future wood I intend to add I put
on top of fire box (as well as on the cooking chamber) to warm the
wood. As the wood IN the firebox burns down, I will migrate it closer
to the middle of the fire chamber, and take a new piece from the top
of fire box (usually getting a little charred at this point) and put
it in its place on the side of fire box. As well I will migrate any
pieces I have worming on cook chamber over to the top of fire box to
prep it for its turn in the flames.

I have found this to work rather well for me. The first hour is my
most difficult in attempting to regulate the temperature, but once I
find my sweet spot it usually stays pretty even.

Soon I plan to do the Pie Plate mod to my fire box as Dana has
described in another thread.

Good luck.

"I fear that all we have done is awakened a sleeping giant, and filled it with
a desire for vengeance. "
-- Adm.Yamamoto, after the attack on Pearl Harbor

"Mario Stargard" > wrote in message
> Here's the issue: I've made some great barbecue using lump charcoal
> (Royal Oak brand) and have thrown soaked wood chips in for the smoke
> flavor. Then I got bold and got some hardwood to use in the smoker
> wanting to see what that was like.

Units like this are designed for use with charcoal. You can add bits of
wood, but do it carefully, slowly, and only small pieces at a time. When I
say small, I'm talking an inch to one and a half inches around. Get the
wood burning before adding another.

What you experienced was creosote from a fire that was smoldering, not
burning cleanly. You can also use a burn bucket to get the wood going and
just shovel the coals into the firebox of the smoker.
Ed

http://pages.cthome.net/edhome

Mario Stargard wrote:
> Well I took the plunge and bought a Charbroil Sierra smoker this summer
> and have thoroughly read the FAQ and lurked on this group to get tips.
> I've done some great ribs, chicken, and even a pork shoulder.
>
> Here's a pictu
> http://images.canadiantire.ca/media/...0_CC_2dffd.jpg
>
>
> Here's the issue: I've made some great barbecue using lump charcoal
> (Royal Oak brand) and have thrown soaked wood chips in for the smoke
> flavor. Then I got bold and got some hardwood to use in the smoker
> wanting to see what that was like. When using the lump, I have
> controlled the temperature with the in damper on the firebox and have
> left the stack damper wide open. My first try with the wood I made the
> mistake of trying to control the temperature the same way and the ribs I
> cooked tasted really bitter. The thing smoked like crazy during the
> cooking period. Next time around I tried keeping the fire small and
> leaving the in damper open more. The chicken only tasted slightly less
> bitter than the ribs. I'm using maple, cherry and hickory. And I'm
> warming the logs in the firebox off to the side.
>
> Any tips to help improve the situation? I'm thinking of sticking with
> the lump and adding the occasional piece of hardwood for some smoke.
>
> Many thanks, and I'm enjoying the group and the new hobby.
>
> Mario
>

Thanks to everyone for their tips -- it's made a difference. I think
the wood I was smoking with was too green yet. I made some chipotle
last week and it turned out great. I used the hickory which seemed a
lot drier than the maple or cherry. Also, I cut the pieces very small,
10"x1/2"x1" and used the oak lump as the primary source of heat.

Dana mentioned a pie plate baffle in the firebox. My offset looks a
little different from the picture I posted. The chimney enters in the
middle instead of at the top and the firebox has a limited baffle
already installed. I think the pie plate might further help to control
the internal temperature by keeping the radiant heat out of the cooking
chamber. Also, it's starting to get chilly here in Ottawa. Today it's
15C (59F). That'll mean I'll have to build a bigger fire to get the
same ambient heat, but I'll also need to deal with the extra radiant
heat. Pie plate sounds about right.

Many thanks,
Mario

Mario Stargard wrote:

> Dana mentioned a pie plate baffle in the firebox. My offset looks a
> little different from the picture I posted. The chimney enters in the
> middle instead of at the top and the firebox has a limited baffle
> already installed. I think the pie plate might further help to control
> the internal temperature by keeping the radiant heat out of the cooking
> chamber. Also, it's starting to get chilly here in Ottawa. Today it's
> 15C (59F). That'll mean I'll have to build a bigger fire to get the
> same ambient heat, but I'll also need to deal with the extra radiant
> heat. Pie plate sounds about right.

Hello Mario, sounds like you're climbing up the learning
quite rapidly - excellent. It's an enjoyable learning curve,
isn't it?

I intend to replace the pie tin baffle with a sheet of steel or
aluminum eventually, the bolts that attach the firebox to the cook
chamber look like they're ideally located for this. But, for the
moment, that pie tin is working great for me, dunno exactly why
it's made the fire so much more controllable but it has, and it
also helps out with radiant heat. I have to give credit to
one of the contestants at the KCBS West Coast Championships
for the tip.

Speaking of KCBS West Coast Championships, are there any other
BAers that want to give it a whirl next year? Looks like a ball of
fun and I learned a fair bit just hanging out. What a remarkably
great bunch of people.

So, we're having a "cool" spell this weekend, it's only 21C in the
shade right now, and there's a chance of rain tomorrow, but weather.com
say we're back into the low 30s next week, an encore for summer,
and I still have 120 lbs of lump begging to be burnt, as well as
100lbs or so of French oak barrel staves... mmmmm....

Dana

Mario Stargard wrote:

> Dana mentioned a pie plate baffle in the firebox. My offset looks a
> little different from the picture I posted. The chimney enters in the
> middle instead of at the top and the firebox has a limited baffle
> already installed. I think the pie plate might further help to control
> the internal temperature by keeping the radiant heat out of the cooking
> chamber. Also, it's starting to get chilly here in Ottawa. Today it's
> 15C (59F). That'll mean I'll have to build a bigger fire to get the
> same ambient heat, but I'll also need to deal with the extra radiant
> heat. Pie plate sounds about right.

Hello Mario, sounds like you're climbing up the learning
quite rapidly - excellent. It's an enjoyable learning curve,
isn't it?

I intend to replace the pie tin baffle with a sheet of steel or
aluminum eventually, the bolts that attach the firebox to the cook
chamber look like they're ideally located for this. But, for the
moment, that pie tin is working great for me, dunno exactly why
it's made the fire so much more controllable but it has, and it
also helps out with radiant heat. I have to give credit to
one of the contestants at the KCBS West Coast Championships
for the tip.

Speaking of KCBS West Coast Championships, are there any other
BAers that want to give it a whirl next year? Looks like a ball of
fun and I learned a fair bit just hanging out. What a remarkably
great bunch of people.

So, we're having a "cool" spell this weekend, it's only 21C in the
shade right now, and there's a chance of rain tomorrow, but weather.com
say we're back into the low 30s next week, an encore for summer,
and I still have 120 lbs of lump begging to be burnt, as well as
100lbs or so of French oak barrel staves... mmmmm....

Dana

Mario Stargard wrote:

> Dana mentioned a pie plate baffle in the firebox. My offset looks a
> little different from the picture I posted. The chimney enters in the
> middle instead of at the top and the firebox has a limited baffle
> already installed. I think the pie plate might further help to control
> the internal temperature by keeping the radiant heat out of the cooking
> chamber. Also, it's starting to get chilly here in Ottawa. Today it's
> 15C (59F). That'll mean I'll have to build a bigger fire to get the
> same ambient heat, but I'll also need to deal with the extra radiant
> heat. Pie plate sounds about right.

Hello Mario, sounds like you're climbing up the learning
quite rapidly - excellent. It's an enjoyable learning curve,
isn't it?

I intend to replace the pie tin baffle with a sheet of steel or
aluminum eventually, the bolts that attach the firebox to the cook
chamber look like they're ideally located for this. But, for the
moment, that pie tin is working great for me, dunno exactly why
it's made the fire so much more controllable but it has, and it
also helps out with radiant heat. I have to give credit to
one of the contestants at the KCBS West Coast Championships
for the tip.

Speaking of KCBS West Coast Championships, are there any other
BAers that want to give it a whirl next year? Looks like a ball of
fun and I learned a fair bit just hanging out. What a remarkably
great bunch of people.

So, we're having a "cool" spell this weekend, it's only 21C in the
shade right now, and there's a chance of rain tomorrow, but weather.com
say we're back into the low 30s next week, an encore for summer,
and I still have 120 lbs of lump begging to be burnt, as well as
100lbs or so of French oak barrel staves... mmmmm....

Dana

Mario Stargard wrote:
> Well I took the plunge and bought a Charbroil Sierra smoker this summer
> and have thoroughly read the FAQ and lurked on this group to get tips.
> I've done some great ribs, chicken, and even a pork shoulder.
>
> Here's a pictu
> http://images.canadiantire.ca/media/...0_CC_2dffd.jpg
>
>
> Here's the issue: I've made some great barbecue using lump charcoal
> (Royal Oak brand) and have thrown soaked wood chips in for the smoke
> flavor. Then I got bold and got some hardwood to use in the smoker
> wanting to see what that was like. When using the lump, I have
> controlled the temperature with the in damper on the firebox and have
> left the stack damper wide open. My first try with the wood I made the
> mistake of trying to control the temperature the same way and the ribs I
> cooked tasted really bitter. The thing smoked like crazy during the
> cooking period. Next time around I tried keeping the fire small and
> leaving the in damper open more. The chicken only tasted slightly less
> bitter than the ribs. I'm using maple, cherry and hickory. And I'm
> warming the logs in the firebox off to the side.
>
> Any tips to help improve the situation? I'm thinking of sticking with
> the lump and adding the occasional piece of hardwood for some smoke.
>
> Many thanks, and I'm enjoying the group and the new hobby.
>
> Mario
>

Thanks to everyone for their tips -- it's made a difference. I think
the wood I was smoking with was too green yet. I made some chipotle
last week and it turned out great. I used the hickory which seemed a
lot drier than the maple or cherry. Also, I cut the pieces very small,
10"x1/2"x1" and used the oak lump as the primary source of heat.

Dana mentioned a pie plate baffle in the firebox. My offset looks a
little different from the picture I posted. The chimney enters in the
middle instead of at the top and the firebox has a limited baffle
already installed. I think the pie plate might further help to control
the internal temperature by keeping the radiant heat out of the cooking
chamber. Also, it's starting to get chilly here in Ottawa. Today it's
15C (59F). That'll mean I'll have to build a bigger fire to get the
same ambient heat, but I'll also need to deal with the extra radiant
heat. Pie plate sounds about right.

Many thanks,
Mario