Wood Burning Query
Alan S
have to add wood to keep my temp up to par, should I remove whats on the
grill and let the new wood burn down so I don't wind up with off flavors?
Also, is there a way to get my smoker to burn at an even 230 for many hours
without having to add wood? The smoker I am using is a Brinkman Smoke N Pit
smoker with a firebox. The only way I have been able to get a nice long burn
is to use giant logs, and even then I don't get the hours needed to smoke a
brisket. I live in Austin so I have access to Oak, Pecan, and Mesquite so I
have only been using hardwood logs, should I use lump aas well?
Thanks
- A -
frohe
> This might sound like an odd question, but when my fire box burns
> down and I have to add wood to keep my temp up to par, should I
> remove whats on the grill and let the new wood burn down so I don't
> wind up with off flavors?
Leave ya meat on the grill unless you want to "re"cook it from takin
it off the fire. Pre-burn ya wood in another cooker or get an old
washtub and put in it there to burn down.
--
-frohe
Life is too short to be in a hurry
TFM®
Those little cookers require small, clean fires. This equals small pieces
of wood and almost constant maintenance.
Get yourself a comfortable chair close by the cooker and a good supply of
cold beer........OR.....use lump and little pieces of wood.
TFM®
Duwop
news:IdKNc.5152$wM....@twister.tampabay.rr.com...
> Alan S wrote:
> > This might sound like an odd question, but when my fire box burns
> > down and I have to add wood to keep my temp up to par, should I
> > remove whats on the grill and let the new wood burn down so I don't
> > wind up with off flavors? Also, is there a way to get my smoker to
> > burn at an even 230 for many hours without having to add wood? The
> > smoker I am using is a Brinkman Smoke N Pit smoker with a firebox.
> > The only way I have been able to get a nice long burn is to use giant
> > logs, and even then I don't get the hours needed to smoke a brisket.
> > I live in Austin so I have access to Oak, Pecan, and Mesquite so I
> > have only been using hardwood logs, should I use lump aas well?
> >
What size pieces are we talking about, how green? If it's well aged you can
put a piece on a good bed of coals without having the bad smoke, but you
will have a lot more smoke than normal which you may not like.
Frohe's advice is more sound.
TFM®
In that little cooker we're talking about chunks of wood about 6" loing and
no bigger than 2" in diameter.
You want BBQ? You can't handle BBQ!
Sorry, just a little joke.
That's just what I've had my best results from. That and tedious fire
tending.
TFM®
Duwop
> In that little cooker we're talking about chunks of wood about 6"
> loing and no bigger than 2" in diameter.
>
Agreed that that's the preferred size by all acounts. I've not used any that
size yet, too lazy and wrong tools.
> That's just what I've had my best results from. That and tedious fire
> tending.
>
Dont doubt you.
Tyler Hopper
> Duwop wrote:
> You want BBQ? You can't handle BBQ!
>
> Sorry, just a little joke.
>
> That's just what I've had my best results from. That and tedious fire
> tending.
>
>
> TFM®
You're treading on unfamiliar territory for most talking about using green wood.
I used to do it too because I think the results are superior.
But the tending is just too much of a PITA for a lazy bastid like me.
_________
ht_redneck
M&M
If fire tending ain't your bag, you've got the wrong kind of pit. Expect to tend
that fire every hour or so for as long as you're cooking. Several offset pit
users here and we swear by 'em, but others just swear at them. Nobody's
gonna convince either side any different. I've used logs and lump and
combinations thereof. I've lately decided that using just logs is more trouble
then I want to put up with. But I'm not going to thow away my woodpile. I
might just change my mind next week.
--
M&M ("When You're Over The Hill You Pick Up Speed")
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M&M
TFM® said it better then I did. And he's not wrong about maintaining a small
fire. You need to use wood about 1" in dia. and it needs to be pretty dry. Think
about a fire around the size of a nine inch pie plate and only a couple of inches
high. Wood needs to be cut to 12" lengths or even a little shorter. You're going
to want a goodly supply close to the firebox before you even start the fire.
Paul Qualls
"Alan S" <nom...@home.net> wrote in message
news:10ged0k...@corp.supernews.com...
> I have access to Oak, Pecan, and Mesquite so I
> have only been using hardwood logs, should I use lump aas well?
Alan,
I have been working on this in my smoker, and this weekend I think I finally
got it whipped. I use lump, and start a regular firebed. After one hour, I
use a small shovel, and 'scoot' all the burning coals over to one side of
the firebox. I then put a new pile of lump in the space that is left, but I
overlap it just a tad to insure that my new coal lights. At this point, I
add a couple of small 'planks' ( one inch x twelve inch ) over both the lit
and unlit coals. After about 2.5 hours, I had a constant temp. As the
coals burned down, I did the process again on the other side. I did this
yesterday, and was able to get a 14 hr burn with the least tending I have
had to date. This will be my prescribed method from here on out. Your
mileage may vary.
Paul
M&M
I'm going to give that a shot the next time I cook. Can't hurt anything and
who knows? Maybe it'll work for me too. 'course I'll use an oak log instead
of a plank, but that shouldn't matter.
Paul Qualls
"M&M" <hrbr...@SPAMdirecway.com> wrote in message
news:410eac67$1...@corp.newsgroups.com...
> I'm going to give that a shot the next time I cook. Can't hurt anything
and
> who knows? Maybe it'll work for me too. 'course I'll use an oak log
instead
> of a plank, but that shouldn't matter.
Let me know how it turns out for you. My firebox is so huge and deep that
this is pretty easy. Unfortunately it is below my smoker, so it doesn't
necessarily correlate to all the new fangled smokers that everyone else has.
take a look at this..
http://www.paulqualls.com/smoker1.jpg
http://www.paulqualls.com/smoker2.jpg
here it is with 2 briskets
http://users.adelphia.net/~paulqualls/briskets2.jpg
if you are curios what the pan of muck is, I take a pie pan and put in one
of those kids applesause desert cups, and fill the rest with water. Since
it is over the fire source, it keeps things pretty moist and I can just
taste a subtle sweetness in the crusty part of the meats when done.
Paul