This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Charcoal “S” Basket

  • Filter
  • Time
  • Show
Clear All
new posts

    Charcoal “S” Basket

    So today I took my new basket for a test drive in my LSG 24x48 paired with KBB, almond wood chunks, FireBoard 2 with the fan. It held temp well but had substantially more white smoke than I would have preferred. I ended up pulling the ribs and chuck to wrap and finish in the oven because I feared the bitter creosote taste.

    The bitter over smoked flavor is definitely there but I’m hoping it will dilute in theTroutman Texas red chili.

    my question is this...what is everyone’s method when using a FireBoard fan and charcoal/chunk combo? I never really saw thin blue smoke at all...am I doing something wrong?

    the idea of set and forget in an offset is alluring but not at the price of flavor.

    As alway, thanks for your guys’ input and wisdom!


    It’s an offset pipe smoker. It likes wood. I don’t think I would ever even try using a fan controller. And I will never use charcoal, be it KBB or lump. It’s a pit that needs attention all day.
    Sorry if I come across harsh. I’m not trying to.

    But I think you got this pit for the flavor profile that stick burners can provide and the joy of tending a fire. Not for the convenience.
    Just my thoughts.

    If you have any questions about your pit that I may be of help with please contact me. I’ve had mine going on 5yrs now.


    • Mr. Bones
      Mr. Bones commented
      Editing a comment

      Always available fer consultation, should ya wish...

    • Sweaty Paul
      Sweaty Paul commented
      Editing a comment
      And he is a great consultant (speaking from prior experience - despite the fact I have yet to jump into the offset world).

    • Troutman
      Troutman commented
      Editing a comment
      I think you’re spot on Steve. That’s why you have one, for the interaction. It’s why I sold mine, I didn’t want the bother, although I do miss the results sometimes.

    Steve B im thinking I simply made a mistake looking for the option of being lazy.

    You didn’t come across harsh just truthful. Expensive experiment on my part lol.


    • Steve B
      Steve B commented
      Editing a comment
      No worries. Anything I can do help. I’m here. 👊

    FireBoard fan, cookers trying to catch up to Pellet Grills.


    • JakeT
      JakeT commented
      Editing a comment
      Lol. I’ve come full circle I guess. Weber kettle, COS, Rectec Pellet Smoker, KBQ...EOS...now I’m looking for convenience again. I honestly feel this was a wake up call that convenience is nice and all but...it’s also a sacrifice. 100% wood cooking is the way to go. For me anyway.

    My opinion is kingsford always smells bad to me. Try an all natural fuel.


      Avoid the KBB and use some all natural briquettes or lump. I prefer B&B briquettes.


      • JakeT
        JakeT commented
        Editing a comment
        I’ll definitely give it another shot but I not optimistic. The other problem is that I set it for 225 but the temp ran away to 330 at one point. I had the intake air vent fully closed and it was only about 75 degrees today.

      • Steve B
        Steve B commented
        Editing a comment
        JakeT There’s probably your number one issue.
        Starving the fire. I had the same problem when I first got mine.
        Temps went too high and I over compensated just like you did. And I had the same results.

        Remember and always cherish the time you spend with your pit. It’s a work in progress for ever. You can never know enough. 👍👍

      Agree with the above, I had a cook that has come up less than likeable and I'm finger pointing at KBB.
      Maybe I'm crazy but there's a funk that comes off KBB IMHO.


      • JakeT
        JakeT commented
        Editing a comment
        Thanks for the input, I’ll definitely give it a few more attempts. I can’t dismiss a technique based off one experience. That’s just simply irresponsible...scientifically speaking. I think B&B will be next on the charcoal candidates.

      Here's a thread that I put up several months back on a test I did on my LSG 20 x 42 using good charcoal.

      As an outcome of this test I did, I now do what I call hybrid cooks when the mood strikes me. I cook with wood for two or three hours deriving the full benefit of the wood/smoke and then I swap to charcoal (lump or briquettes) deriving the benefit of not having to hover over the pit and manage the fire.
      Last edited by Alphonse; January 18, 2021, 03:57 PM.


        You always get more white smoke with charcoal than with a hot wood fire. Weird smoke isn't all that bad. What you don't want is gray or black smoke. I burn lump charcoal using a stoking fan fairly often when I want to tightly control temperature. The flavor isn't the same as a log fire, but it isn't bad, either. It's mostly just different. I haven't tried to burn briquettes in several years because I had all sorts of issues with them. I find lump, in general, burns hotter and cleaner than briquettes.


        • Alphonse
          Alphonse commented
          Editing a comment
          Dewes, try some B&B or other all natural briquettes sans saw dust, wax, limestone binder, etc.. All natural briquettes should be ground lump formed with a bit of corn starch or other binder.


      No announcement yet.
      Rubs Promo


      These are not ads or paid placements. These are some of our favorite tools and toys.

      These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

      Use Our Links To Help Keep Us Alive

      A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

      Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

      Click here to see our list of Gold Medal Gifts


      Comprehensive Temperature Magnet With 80+ Important Temps

      Amazingribs.com temperature magnet
      Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

      Click here to order.

      Groundbreaking Hybrid Thermometer!

      Thermapen One Instant Read Thermometer

      The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

      Click here to read our comprehensive Platinum Medal review

      Is This Superb Charcoal Grill A Kamado Killer?

      The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

      Click here to read our detailed review of the PK 360

      Click here to order directly and get an exclusive AmazingRibs.com deal

      The Good-One Is A Superb Grill And A Superb Smoker All In One

      The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

      Click here to read ourcomplete review

      Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

      This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

      Click here to read our detailed review

      Bring The Heat With Broil King Signet’s Dual Tube Burners

      3 burner gas grill

      The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

      Click here to read ourcompletereview