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Learned a new hack yesterday

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  • Richard Chrz
    Club Member
    • Mar 2019
    • 1661
    • La Crosse, Wi

    Learned a new hack yesterday

    So, yesterday was one of those days I put all of what I have learned so far in fire set up, it was like 95 degrees, no shade at the bbq cook off yesterday. So, I was expecting my 26 Weber to heat up much more then I was used too, I kept it under pretty good control, I ran an7 hour fire build over a 6 hour cook, building my own 2 zone set up in my 26. About 4 hours in, it started to want to climb a bit more then I could control, with out big changes. Fortunately, I had decided to drop a second probe in, just case I had a probe issue, watching that probe every now and then, it was hanging down by the lower grate, blocked from the fire by fire bricks. I realized that area was running 40-60 degrees cooler then my grate probe. So, it was easy to quick take the top grate off, drop some foil to the bottom ash level grate, but, it is a two zone blocked by bricks. That allowed me to get a lower temp, until I could get the fire re adjusted. It also builds a natural holding area if you are done a bit early. in the future I may even set up that area to fit a rib rack as well. These are not photos of yesterday, it just represents what I had built, and what the quick drop in temp area would look like if you were considering this. I realize that many of you likely already know this trick, but, it is one of the many things I enjoy about a Weber, and always finding hacks to adjust as needed. Or tools you don’t know you have at your disposal.
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  • bbqLuv
    Club Member
    • Jan 2020
    • 2103
    • Milwaukie, OR

    #2
    But I have a pellet Grill.

    Comment


    • Dewesq55
      Dewesq55 commented
      Editing a comment
      I'm so sorry for your misfortune! 😜
  • Tmorrison80
    Club Member
    • Oct 2020
    • 54

    #3
    Does putting the wood chunks under the coals help? I'm still learning the many ways to use my webber and have put the chunks on top of the coals so far. Just wondering if there is a difference.

    Comment


    • Richard Chrz
      Richard Chrz commented
      Editing a comment
      My little experience has shown me that the chunks under the coals, minimizes flare ups in temp and fire, keeps it more of a nice gradual smoke, more often then not.
  • JimLinebarger
    Club Member
    • Jun 2017
    • 966
    • Spokane Valley, Wa.
    • Grills/Smokers
      Blaze 32" 4-Burner Gas Grill w/infrared rear rotisserie burner
      Weber Jumbo Joe
      Weber 22" Master-Touch Kettle
      Pit Barrel Cooker
      Great Outdoors Smoky Mountain Series 36" Vertical Gas Smoker
      Traeger Timberline 850

      Thermometers
      Thermoworks Smoke
      Maverick ET-733
      Thermapen Mk4, Red

      Sous Vide
      Anova Culinary Sous Vide Precision Cooker, Bluetooth, 800W
      Anova Precision Cooker Insulated Container
      Lipavi C15 container and lid
      Lipavi L15 Rack

      Accessories
      SNS
      BBQ Guru DigiQ (for PBC and 22" Weber Kettle)
      BBQ Dragon
      BBQ Dragon Grill Table for 22" Weber Kettle
      Fire Butler (for Weber 22")
      Grill Grates for Jumbo Joe and Blaze grill
      Hovergrill

      About me
      Name: Jim
      Nick name: Bear
      Location: Spokane Valley, Wa.
      Born at a very young age at Egland AFB, Ft. Walton Beach, FL.

      USAF vet, ECM (F4 & B52)/B52 Crew Chief, Computer Systems NCO, disabled
      Former Computer Tech/Admin
      Campus Manager/Lead Tech/Tech (IT) for The Kemtah Group contracted to Intel, Rio Rancho, NM.
      Short Term Missionary to the Marshall Islands with MAPS of DFM of AOG

    #4
    My theory when I place the chunks under the coals is similar to an offset or the KBQ. Make the smoke go through the hotter coals so that the bad smoke gets burned up and more of the coveted blue smoke comes thru. When I do afterburner steak cooking using the charcoal chimney I place a couple of chunks in the starter paper cavity which does the same thing only better. Cleaner smoke. It's a theory but it has sound guess work.

    Comment

    • Troutman
      Club Member
      • Aug 2017
      • 8119
      • 1521

      • OUTDOOR COOKERS

        BBQ ACCESSORIES

        WOOD & PELLET PREFERENCES

        SOUS VIDE

        INDOOR COOKWARE


      #5
      JimLinebarger and Richard Chrz I've been shoving wood chunks under the coals after seeing old Harry Soo do it a few years back. He never did say why he does it only that he recommended it. I agree, you get a cleaner burn maybe not because it's being filtered but because it can't smolder under the hot coals like it can above them where they can get more oxygen. My two cents worth anyway. Even though it's counterintuitive (one would think billowing white smoke is good) this is that favored blue smoke everyone is ideally looking for. Glad to see others doing this as well. It's indeed a good practice.

      Comment


      • Papa Bob
        Papa Bob commented
        Editing a comment
        i think i would concur

      • Chiller Phil
        Chiller Phil commented
        Editing a comment
        Regardless of the woods location in the charcoal bed, incomplete combustion is occurring as the Fire Triangle is incomplete.
        As to the KBQ, the crux of its design is a fully oxygenated coal bed which supports complete combustion.
        A Charcoal fueled cooker restricts the Air/Oxygen portion of the Fire Triangle.

      • smokin fool
        smokin fool commented
        Editing a comment
        Very interesting subject, I've always put down a charcoal bed, lite it got coals started then added my chips or chunks.
        The concept of building the coal bed on top of the chunks is something I will try next cook.
    • Chiller Phil
      Club Member
      • Mar 2018
      • 17

      #6
      Regardless of the woods location in the charcoal bed, incomplete combustion is occurring as the Fire Triangle is incomplete.
      As to the KBQ, the crux of its design is a fully oxygenated coal bed which supports complete combustion.
      A Charcoal fueled cooker restricts the Air/Oxygen portion of the Fire Triangle.

      Comment

      • Richard Chrz
        Club Member
        • Mar 2019
        • 1661
        • La Crosse, Wi

        #7
        Here is what I can say about the coals being over the wood. However the post was about the lower grate area being a holding area based on the reduced temp, and being blocked by the fire bricks.

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        Last edited by Richard Chrz; June 19, 2021, 11:14 AM.

        Comment


        • Chiller Phil
          Chiller Phil commented
          Editing a comment
          Richard, as per your last statement, it was hijacked. The instigator is responsible for restitution.

        • bbqLuv
          bbqLuv commented
          Editing a comment
          Did you put curing salt in your rub or was the smoke ring painted on with red food coloring???
          LOL
          Happy grilling to you and PBR too.

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      2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

      This summer's 2021 Meat-Up in Memphis IS OFFICIALLY RESCHEDULED FOR March 18-20, 2022. More details and re-booking info here!
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