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Just had an idea for pre burning chunks.
- Thread starter Bill S.
- Start date
Ah yes I read that post and I just went back and read it again.
For me, I use lump (RO or Cowboy) not K for smoking so I have no experience with that.
Second I bury my wood chunks. I normally fill the ring about half way, throw in my chunks, cover so the ring is full and start it with about 3/4 full chimney starter with lump also.
Sometimes depending on how much I'm cooking, I will throw a chunk or two on top as well prior to putting the lit lump in. I also do not wait to put the meat on. Once that lit lump get thrown on, I put the meat on and adjust from there. I normally start with the vents basically closed (about 10%) open. This is mainly because I live right on the water and it's normally windy. Temp normally comes to rest at about 200 but the top grate temp settles about 225-230 and I'm good to go.
Even with it burning down to the chunks I have not experienced anything like you mention. Considering you are only using one chunk of wood, I don't think the wood is the problem unless there was bark on it or maybe it wasn't dried out enough. I mean by all means char it a little to try something new but I would consider trying to use something other than K or as another experiment, day that you are going to cook, go to the store and buy a brand new bag so you know that it hasn't been sitting in your garage or where ever you keep it and it's been raining and the moisture may have effected it. Maybe grab some other wood chunks also like Hickory.
For me, I use lump (RO or Cowboy) not K for smoking so I have no experience with that.
Second I bury my wood chunks. I normally fill the ring about half way, throw in my chunks, cover so the ring is full and start it with about 3/4 full chimney starter with lump also.
Sometimes depending on how much I'm cooking, I will throw a chunk or two on top as well prior to putting the lit lump in. I also do not wait to put the meat on. Once that lit lump get thrown on, I put the meat on and adjust from there. I normally start with the vents basically closed (about 10%) open. This is mainly because I live right on the water and it's normally windy. Temp normally comes to rest at about 200 but the top grate temp settles about 225-230 and I'm good to go.
Even with it burning down to the chunks I have not experienced anything like you mention. Considering you are only using one chunk of wood, I don't think the wood is the problem unless there was bark on it or maybe it wasn't dried out enough. I mean by all means char it a little to try something new but I would consider trying to use something other than K or as another experiment, day that you are going to cook, go to the store and buy a brand new bag so you know that it hasn't been sitting in your garage or where ever you keep it and it's been raining and the moisture may have effected it. Maybe grab some other wood chunks also like Hickory.
Bill are u buying the wood or cutting it urself. If cutting fresh wood urself let dry at least 6 months before using. Also make sure u take the bark off. I use 100% mesquite wood since i have a small 200 acre ranch full of mesquite. So about twice a yr i go and cut some fresh wood and stack it to dry. Also some people soak there wood in water before they put into the fire that will cause the wood to smoke a lot. No need to soak wood in water unless they are using wood chips. Hope this helps ur cause.
Dave Russell
TVWBB Honor Circle
Bill, I might've told you, but the BRITU method tutorial that Chris put on the site says to burn the wood down in your chimney with your charcoal just like you're thinking.
I'd think it might give you some flavor, but I'd definately use something like hickory and/or oak, as both are stronger woods and the coals will last longer. I'd skip the fruitwoods and pecan for what you're thinking.
Hope you get the flavor you're looking for. I suspect you're using Kingsford. Am I right? If you want to stick to briquettes, try a "natural" one as most burn cleaner than K. You probably already know this, but remember that a good bit of the "smoke" you see in the cook could be water vapor if you're using a water pan.
I'd think it might give you some flavor, but I'd definately use something like hickory and/or oak, as both are stronger woods and the coals will last longer. I'd skip the fruitwoods and pecan for what you're thinking.
Hope you get the flavor you're looking for. I suspect you're using Kingsford. Am I right? If you want to stick to briquettes, try a "natural" one as most burn cleaner than K. You probably already know this, but remember that a good bit of the "smoke" you see in the cook could be water vapor if you're using a water pan.
I use K briquettes and usually about 4-5 big chunks of wood. The type of wood varies depending on what I am cooking. I have a light amount of smoke for the first hour or so and then only a very small amount after that. I guess my point is that it is not the K that is causing it unless yours is bad.
Bill S.
TVWBB Pro
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">. You probably already know this, but remember that a good bit of the "smoke" you see in the cook could be water vapor if you're using a water pan. </div></BLOCKQUOTE>
Yea I'm using the water pan,but it's not that though or the briqs either now that I think about it. Because when I take the offending wood out, lol...the smoke is pretty much non existent, or very faint. Just can't figure why it would start good for a while then do get out of hand. I use a wind break to if that helps diagnose it at all.
I just got this maple from a friend around Labor Day, and chunked it up then. He said it was seasoned. But I'm no expert on wood. I'll try my cherry next time. I got that over the winter and cut it up then, I know thats dried out. Other than that, I'm at a loss.
Yea I'm using the water pan,but it's not that though or the briqs either now that I think about it. Because when I take the offending wood out, lol...the smoke is pretty much non existent, or very faint. Just can't figure why it would start good for a while then do get out of hand. I use a wind break to if that helps diagnose it at all.
I just got this maple from a friend around Labor Day, and chunked it up then. He said it was seasoned. But I'm no expert on wood. I'll try my cherry next time. I got that over the winter and cut it up then, I know thats dried out. Other than that, I'm at a loss.
Bill S.
TVWBB Pro
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave Russell:
Bill, I might've told you, but the BRITU method tutorial that Chris put on the site says to burn the wood down in your chimney with your charcoal just like you're thinking.
</div></BLOCKQUOTE>
Son of a .....
..........lol
Bill, I might've told you, but the BRITU method tutorial that Chris put on the site says to burn the wood down in your chimney with your charcoal just like you're thinking.
</div></BLOCKQUOTE>
Son of a .....
Dave Russell
TVWBB Honor Circle
http://www.virtualweberbullet.com/rib1.html#original
Check out "Basic Cooking Procedure". The charcoal will probably be ashed over before the wood is ready, so I'd mix the wood chunks in with the charcoal in the bottom of the chimney and give it more time than usual before dumping in the ring. Mike said an hour.
Check out "Basic Cooking Procedure". The charcoal will probably be ashed over before the wood is ready, so I'd mix the wood chunks in with the charcoal in the bottom of the chimney and give it more time than usual before dumping in the ring. Mike said an hour.
Dave Russell
TVWBB Honor Circle
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by TravisH:
...Pre-burning them is just turning them into lump charcoal. I'd imagine that lump charcoal is cheaper than wood chunks. </div></BLOCKQUOTE>
It depends on if you can get wood for free.
...but yes, I see no difference, and really don't think there's enough flavor. The old timers here in the south would burn wood down to coals in a burn pit and shovel into a bbq pit. Been there, done that, and not going to again. It's a lot of work, and I think most of the "smoke flavor" there is from the juices dripping on the coals and steaming the meat.
For what it's worth though, the VERY BEST smoke flavor is achieved from CLEANLY BURNING wood, not smoldering wood in charcoal. It's just a lot of time involved with feeding my cheap offset every 20 minutes or so. (A KLOSE would be NICE!) From what competitors cook on, bbq judges usually can't tell the difference, anyway.
...Pre-burning them is just turning them into lump charcoal. I'd imagine that lump charcoal is cheaper than wood chunks. </div></BLOCKQUOTE>
It depends on if you can get wood for free.
...but yes, I see no difference, and really don't think there's enough flavor. The old timers here in the south would burn wood down to coals in a burn pit and shovel into a bbq pit. Been there, done that, and not going to again. It's a lot of work, and I think most of the "smoke flavor" there is from the juices dripping on the coals and steaming the meat.
For what it's worth though, the VERY BEST smoke flavor is achieved from CLEANLY BURNING wood, not smoldering wood in charcoal. It's just a lot of time involved with feeding my cheap offset every 20 minutes or so. (A KLOSE would be NICE!) From what competitors cook on, bbq judges usually can't tell the difference, anyway.