G
Guest
Guest
Just got off the phone with Dave Klose. He called me after reading my email with these smokestack and lump questions.
Dave said exactly as I thought he had. That with an 8" smokestack I should definitely cut back the exhaust cover just like I have been 1/4 to 1/2 way. He said that for regular (smaller) backyard pits, he does recommend that the exhaust cover always be wide open because they only have 4" smokestacks and need all the draft they can get.
As for the Lump coal situation, he said that the main reason people at the royal were adding so much lump was because there was alot of wet or green wood being used that weekend. Dave said that he has seen the wood that I use, it has been garage kept dry, and seasoned for well over a year.
He said that if I am ever getting dark meat, it is because of the small size pieces of wood I have been using (those fist-size chunks I have been trying to use up). Adding enough chunks of small pieces to equal a large firewood size piece of wood makes the fire hotter, and puts out more of the thick, white smoke. So, by adding the same amount of wood in small chunks, I am getting the pit hotter and producing more smoke than I would have with 1 log that equals the same amount of wood.
I need to use less of the small chunks or switch to using regular-size firewood pieces. the reason I have been using the small chunks is because I cut a bunch that size when I bought my Cookshack smoker and WSM's, not realizing that that much wood would probably take 20 years to use up with those smokers. So, when I bought my Klose pit I figured I would use up that wood before starting on my regular-cut pieces.
It's hard to estimate how many small chunks will equal a full size piece of wood. They start up faster and hotter, and they also burn up faster, so you have to keep adding more chunks, more often. It is much harder to keep a steady pit temp this way...but I have been doing it pretty well. But obviously, the output of smoke from these small chunks is much greater than full-size logs, so I have been supersaturating my meat with the thick, white smoke. Probably much more than necessary.
Another reason some of my meat has been getting dark is from the dry rubs that contain alot of sugar, and there have been a few times I experimented with rib glazes that had high amounts of brown sugar. These glazes were dark brown in color and so when I added it to the ribs, they instantly became very dark. They had not been overcooked or burnt like so many people assumed when they saw my posted pictures. they were just very dark from the glaze.
I have definitely cut back on the amount of wood chunks I use in my WSM's as well. I used to use 10 or more fist size chunks, now I only use maybe 3 or 4...or maybe 5 or 6 even smaller pieces half that size.
Sorry about this long post, just wanted to clear things up. Dave definitely said to cut back my exhaust cover because of the 8" size and that I have been doing it right.
He said I could add more lump if I want but that as long as my wood is well-seasoned and dry...it isn't necessary for preventing dark meat.
I do need to modify the amount of small chunks of wood I use or switch to regular size pieces.
I might experiment using more Lump and less wood just to see how things turn out though.
Dave said exactly as I thought he had. That with an 8" smokestack I should definitely cut back the exhaust cover just like I have been 1/4 to 1/2 way. He said that for regular (smaller) backyard pits, he does recommend that the exhaust cover always be wide open because they only have 4" smokestacks and need all the draft they can get.
As for the Lump coal situation, he said that the main reason people at the royal were adding so much lump was because there was alot of wet or green wood being used that weekend. Dave said that he has seen the wood that I use, it has been garage kept dry, and seasoned for well over a year.
He said that if I am ever getting dark meat, it is because of the small size pieces of wood I have been using (those fist-size chunks I have been trying to use up). Adding enough chunks of small pieces to equal a large firewood size piece of wood makes the fire hotter, and puts out more of the thick, white smoke. So, by adding the same amount of wood in small chunks, I am getting the pit hotter and producing more smoke than I would have with 1 log that equals the same amount of wood.
I need to use less of the small chunks or switch to using regular-size firewood pieces. the reason I have been using the small chunks is because I cut a bunch that size when I bought my Cookshack smoker and WSM's, not realizing that that much wood would probably take 20 years to use up with those smokers. So, when I bought my Klose pit I figured I would use up that wood before starting on my regular-cut pieces.
It's hard to estimate how many small chunks will equal a full size piece of wood. They start up faster and hotter, and they also burn up faster, so you have to keep adding more chunks, more often. It is much harder to keep a steady pit temp this way...but I have been doing it pretty well. But obviously, the output of smoke from these small chunks is much greater than full-size logs, so I have been supersaturating my meat with the thick, white smoke. Probably much more than necessary.
Another reason some of my meat has been getting dark is from the dry rubs that contain alot of sugar, and there have been a few times I experimented with rib glazes that had high amounts of brown sugar. These glazes were dark brown in color and so when I added it to the ribs, they instantly became very dark. They had not been overcooked or burnt like so many people assumed when they saw my posted pictures. they were just very dark from the glaze.
I have definitely cut back on the amount of wood chunks I use in my WSM's as well. I used to use 10 or more fist size chunks, now I only use maybe 3 or 4...or maybe 5 or 6 even smaller pieces half that size.
Sorry about this long post, just wanted to clear things up. Dave definitely said to cut back my exhaust cover because of the 8" size and that I have been doing it right.
He said I could add more lump if I want but that as long as my wood is well-seasoned and dry...it isn't necessary for preventing dark meat.
I do need to modify the amount of small chunks of wood I use or switch to regular size pieces.
I might experiment using more Lump and less wood just to see how things turn out though.
