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Meat-Up in Memphis 2021

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  • MTurney
    Club Member
    • Feb 2020
    • 199
    • Grapevine, TX

    Clean Fire

    Hello all....hope everyone is staying safe. I'm breaking in my first stick burner. When I get the initial fire going, it's easy to wait until the smoke gets clean/thin to put the meat on. My question is, when adding a splint hours into the cook, it still has to go through the initial burning stages before it puts out clean smoke. During that time, that grey dirty smoke is hitting the meat. Any tips/tricks for this?
  • Steve R.
    Club Member
    • Jul 2016
    • 2354
    • Elizabethtown, KY
    • Current line-up of cookers: Weber 26" kettle w/ SnS and BBQ Guru adapter; Weber Smokey Mountain 22" w/ Guru adapter.

    #2
    I always tried to heat up at least the very next log prior to adding it to the fire. My firebox was big enough to lay it just out of reach of the flames. Then it would burn instantly upon being added to the fire. This makes managing the temperature a little easier as well.

    There used to be this one guy who was really passionate about pre-burning his wood.
    Last edited by Steve R.; March 25, 2020, 01:12 PM.

    Comment

    • Mr. Bones
      Birthday Hat Master
      • Sep 2016
      • 9443
      • Kansas Territory
      • Grills / Smokers
        *********************************************

        Kingsford 24" grill (Free) 'Billy'
        Brinkmann Smoke n Grill
        Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
        Weber 18" Kettle ($30 CL) 'Lil' Feller'
        Weber Smokey Joe ($25 CL) 'Lil' Brother'
        Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
        Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
        Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
        Weber 22.5 OTS DO Code Black ($15 CL)
        Weber 22.5 OTS E Code Black ($20 CL
        Weber 22.5 OTS EE Code Black ($20 CL

        Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
        Weber "H" Code 18.5" WSM '86 ($75 CL)
        Weber " " Code 18.5" WSM

        Weber 26.75, $199 NFM clearance !!!
        Weber SJS AH 'Lil' Brother'
        Weber SJS AT 'Lil' Sister'
        Weber SJS DE Code (FREE) 'Lil' Helper'
        Weber SJG M Code 'Lil Traveller'
        Weber SJS AH Code 'Kermit'
        (Lime Green)
        Horizon 20" Classic, w/baffle/tuning plate (FREE)
        Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



        Thermometers:
        *********************************************
        Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
        Maverick ET-732, (Black)
        Thermopops, (Red, Yellow, Green)
        ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
        Blue ThermaPen Mk4
        Orange Thermapen Mk4
        Pink Thermapen Mk4
        ThermoWorks IR-GUN-S
        ThermoWorks Smoke
        ThermoWorks Open Box Smoke
        4 Pro Series cable extensions
        Smoke Gateway

        Accessories:
        *********************************************
        2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
        BBQ Vortex, 2 Hovergrills, Top Deck
        Warming shelf
        MyWeigh KD-8000Kitchen Scale
        Backyard Grill marinade injector
        Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
        Bear Paws
        Meat Rakes
        BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



        Cookware:
        Probably a ton of cast iron, mostly very old...still cookin'
        G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
        '60's Revere Ware (Mom's), + others found elsewhere
        60's CorningWare 10-cup percolator (Mom's) Daily driver
        50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
        Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
        Tramontina 6.5 qt Dutch Oven

        Cutlery, etc.:
        Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
        Dexter 12" slicing knife, 6" Sani-Safe boning knife
        Smith's Tri-Hone Natural Arkansas Knife Sharpening System
        Multiple steels, from all over the planet
        Crock sticks
        Diamond stones, various
        Lansky Sharpening System

        Tableware
        Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
        Dinner: Guests: Washington Forge, Town and Country
        Fancy / Formal: Family silverware

      #3
      Jus keep feedin it splits, it'll be otay.

      What kinda cooker are ya runnin? Whatcha cookin up?

      We'uns'd sure love to see some pics!!!! </hint>

      Comment


      • MTurney
        MTurney commented
        Editing a comment
        Haha probably overthinking it. Have some center cut beef ribs...basically the only thing left at the store! Breaking in a Lang 36” hybrid
    • MTurney
      Club Member
      • Feb 2020
      • 199
      • Grapevine, TX

      #4
      I have A LOT to learn about finding a balance between keeping a clean fire and maintaining temp control, but we’re coming along
      Attached Files

      Comment


      • Ahumadora
        Ahumadora commented
        Editing a comment
        They look fine to me..As Steve R said. Toss the next split into the corner of the firebox to ppreheat before adding to the fire. Have your exhaust wide oen and try to maintain temp by the amount of wood you add. (more air passing equals cleaner smoke).
    • HouseHomey
      Club Member
      • May 2016
      • 5311
      • Huntington Beach, Ca. Surf City USA.
      • Equipment
        Primo Oval xl

        Slow n Sear (two)
        Drip n Griddle
        22" Weber Kettle
        26" Weber Kettle one touch
        Blackstone 36” Pro Series
        Sous vide machine
        Kitchen Aid
        Meat grinder
        sausage stuffer
        5 Crock Pots
        Akootrimonts
        Two chimneys (was 3 but rivets finally popped, down to 1)
        cast iron pans,
        Dutch ovens
        Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
        The help and preferences
        1 extra fridge and a deep chest freezer in the garage
        KBB
        FOGO
        A 9 year old princess foster child
        Patience and old patio furniture
        "Baby Girl" The cat

        Erik S.

      #5
      I’d eat that!!

      Comment


      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Me too!!!!
    • MTurney
      Club Member
      • Feb 2020
      • 199
      • Grapevine, TX

      #6
      So I’m starting to think I’m using too big of splits. These are pretty big so they take a long time to start burning clean so if I open everything up to get it going faster it spikes the temp. Will probably try chopping them in half next time

      Comment


      • Dewesq55
        Dewesq55 commented
        Editing a comment
        Try resplitting them. Make them skinnier.

      • EdF
        EdF commented
        Editing a comment
        KindlingCracker is your friend. Do an internet search. Get the large.
    • rwhfly
      Club Member
      • Feb 2020
      • 46
      • Northern VA
      • My cookers:
        M1 from M Grills
        Big Green Egg
        Horizon 16" Classic with sliding convection system

        Electronics:
        DigiQ temperature control
        Thermoworks Smoke

      #7
      I took a three day BBQ class with Myron Mixon in GA and took a picture of the wood he used as I was interested in what he considered the best size. As you can see he splits them pretty small. Maybe 1" to 1.5" on a side. I'm new to stick burning, too, and so far I've used the wood as it comes from the tree guy but plan to try some smaller wood like shown here.
      Click image for larger version  Name:	IMG_0421.JPEG Views:	0 Size:	759.6 KB ID:	820363
      Last edited by rwhfly; March 25, 2020, 03:24 PM.

      Comment


      • MTurney
        MTurney commented
        Editing a comment
        Very helpful, thanks so much! Yea those are much smaller than I would’ve thought. I guess you’d have to feed the fire pretty often with those. What kind of stick burner do you have?

      • rwhfly
        rwhfly commented
        Editing a comment
        I've got an M1 from M Grills. I agree on size seeming small. My plan is to split the sticks I get in half which would be somewhat larger than pictured and see about that. In my limited experience, if you are smoking hot (say 350 ish) the large size works but if you want a smaller fire to smoke cooler (~225 ish) they don't work as well. I am thinking the smaller sticks might be better for that. I'll try ~2 to 3" inch split sticks this weekend.
    • RonB
      Club Member
      • Apr 2016
      • 12851
      • Near Richmond VA
      • Weber Performer Deluxe
        SNS
        Pizza insert
        Rotisserie
        Smokenator 1000
        Cookshack Smokette Elite
        2 Thermapens
        Chefalarm
        Dot
        lots of probes.
        CyberQ

      #8
      When I want a clean fire, I wash it in a very mild detergent, but don't wash it too long or the colors will fade.

      Comment


      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        ROFL!!!
        Do ya Pre-soak???

      • RonB
        RonB commented
        Editing a comment
        Mr. Bones - only mesquite...
    • jgreen
      Charter Member
      • Oct 2014
      • 2721
      • Winnipeg Manitoba Canada
      • Cookers:
        Broil King XL
        Broil King Smoke
        Weber Kettle 26
        Grilla Pellet smoker
        Capital 40 natural gas
        Napoleon Pro 22 kettle

        Thermometer:
        Maverick 733
        Thermapen (ok..4 thermapens)
        Thermo works DOT (or two)
        Fireboard (probably my favourite)
        Thermworks Smoke (or two)

        Accessories:
        SnS (original, plus and XL)
        DnG pans, 6 or 7 of these
        Vortex
        Grillgrates
        and, maybe some other toys as well

      #9
      I think some of us are going a bit stir crazy from this quarantine. Hilarious guys!

      Comment


      • Mr. Bones
        Mr. Bones commented
        Editing a comment
        Naw, crazy is a pre-existin condition, in my case; only recently talked to BCBS Customer Service, an they assured me of that fact bein a matter of record...
    • Dewesq55
      Founding Member
      • Jul 2014
      • 1965
      • The Poconos, NEPA
      • Smoker:
        Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
        Masterbuilt 40.2" 1200W Electric Smoker
        Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker

        Gas Grill:
        BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.

        Charcoal Grill:
        Weber Smokey Joe Charcoal Grill 14"

        Thermometer:​​​​​​
        Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
        Fireboard 1st Generation
        ThermoWorks Mini Instant Read
        Lavaworks Thermowand Instant Read
        2 Maverick 733
        ThermoWorks IR-GUN-S Industrial Infrared Thermometer
        ThermoWorks ThermaPen Mk4 x 2
        Govee Bluetooth Thermometer with 6 probes

        Miscellaneous:
        Anova Sous Vide Immersion Circulator - 1st generation
        Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

        Favorite Beer:
        Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

        Favorite Spirit:
        Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny

        Favorite Wine:
        Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

        Favorite Meat(s):
        Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
        Chicken - Mainly the dark meat and wings
        Beef Ribeye steak

        Favorite Cuisine to Cook:
        Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

        Favorite Cuisine to Eat:
        Indian, followed closely by BBQ.

        Disqus ID:
        David E. Waterbury

      #10
      Here's s pic of an all woid cook I did where I kept the smoker temp in the 250-275 range the whole time. This is the size splits I used - 1 at a time. I had to feed often, but temps were good.
      Click image for larger version  Name:	IMG_20191020_135131.jpg Views:	3 Size:	5.13 MB ID:	820446
      Last edited by Dewesq55; March 25, 2020, 07:13 PM.

      Comment

      Announcement

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      Meat-Up in Memphis 2021

      SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
      Click here for details. (https://amazingribs.com/memphis)
      See more
      See less
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      Meat-Up in Memphis

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