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| Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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New to BBQ
I received a brand new Bar-B-Chef for my birthday. And it seems to work
great except (ya knew that was coming) The meat placed next to the opening of the offset box cooks way to fast. There is a mod but I havent seen any photos. I am confused as to the whole air in air out thing I open my smokestack 1/2 way and my firebox 1/4 ? Is that correct I installed a thermometer in the factory thermometer hole is that a good indication ? I use the kingsford charcol with mesquite and it seems to work ok. How much should I put in every 45 minutes to maintain tempature ? Tia- Ed. |
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New to BBQ
On Fri, 6 Aug 2004 10:30:39 -0700, > wrote:
>I am confused as to the whole air in air out thing I open my smokestack 1/2 >way and my firebox 1/4 ? Is that correct Open the smokestack vent all the way and leave it open, using the firebox vent to control airflow. -- Kevin S. Wilson Tech Writer at a university somewhere in Idaho "Who put these fingerprints on my imagination?" |
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New to BBQ
On Fri, 6 Aug 2004 10:30:39 -0700, > wrote:
>I am confused as to the whole air in air out thing I open my smokestack 1/2 >way and my firebox 1/4 ? Is that correct Open the smokestack vent all the way and leave it open, using the firebox vent to control airflow. -- Kevin S. Wilson Tech Writer at a university somewhere in Idaho "Who put these fingerprints on my imagination?" |
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New to BBQ
Anyone can make great BBQ in any device which you can keep at 220-250° for
as long as it takes to cook what you're cooking. Figuring out how to do that in your particular pit is up to you. Practice a lot, keep your eye on the thermometer; you'll be justifiably proud of yourself when you have it all working smoothly. In an offset, you might need to move the meat around every couple of hours, and swap it end for end, in order to cook evenly. -- ---------------------------------------------------------------------------- ---- Louis Cohen Living la vida loca at N37° 43' 7.9" W122° 8' 42.8" > wrote in message news:2fPQc.16817$Oz2.3374@okepread06... > I received a brand new Bar-B-Chef for my birthday. And it seems to work > great except (ya knew that was coming) > > The meat placed next to the opening of the offset box cooks way to fast. > There is a mod but I havent seen any photos. > > I am confused as to the whole air in air out thing I open my smokestack 1/2 > way and my firebox 1/4 ? Is that correct > > I installed a thermometer in the factory thermometer hole is that a good > indication ? > > I use the kingsford charcol with mesquite and it seems to work ok. How much > should I put in every 45 minutes to maintain tempature ? > > Tia- > > Ed. > > |
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New to BBQ
Anyone can make great BBQ in any device which you can keep at 220-250° for
as long as it takes to cook what you're cooking. Figuring out how to do that in your particular pit is up to you. Practice a lot, keep your eye on the thermometer; you'll be justifiably proud of yourself when you have it all working smoothly. In an offset, you might need to move the meat around every couple of hours, and swap it end for end, in order to cook evenly. -- ---------------------------------------------------------------------------- ---- Louis Cohen Living la vida loca at N37° 43' 7.9" W122° 8' 42.8" > wrote in message news:2fPQc.16817$Oz2.3374@okepread06... > I received a brand new Bar-B-Chef for my birthday. And it seems to work > great except (ya knew that was coming) > > The meat placed next to the opening of the offset box cooks way to fast. > There is a mod but I havent seen any photos. > > I am confused as to the whole air in air out thing I open my smokestack 1/2 > way and my firebox 1/4 ? Is that correct > > I installed a thermometer in the factory thermometer hole is that a good > indication ? > > I use the kingsford charcol with mesquite and it seems to work ok. How much > should I put in every 45 minutes to maintain tempature ? > > Tia- > > Ed. > > |
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New to BBQ
So the more air the hotter ?
"Kevin S. Wilson" > wrote in message ... > On Fri, 6 Aug 2004 10:30:39 -0700, > wrote: > > >I am confused as to the whole air in air out thing I open my smokestack 1/2 > >way and my firebox 1/4 ? Is that correct > > Open the smokestack vent all the way and leave it open, using the > firebox vent to control airflow. > > -- > Kevin S. Wilson > Tech Writer at a university somewhere in Idaho > "Who put these fingerprints on my imagination?" |
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New to BBQ
So the more air the hotter ?
"Kevin S. Wilson" > wrote in message ... > On Fri, 6 Aug 2004 10:30:39 -0700, > wrote: > > >I am confused as to the whole air in air out thing I open my smokestack 1/2 > >way and my firebox 1/4 ? Is that correct > > Open the smokestack vent all the way and leave it open, using the > firebox vent to control airflow. > > -- > Kevin S. Wilson > Tech Writer at a university somewhere in Idaho > "Who put these fingerprints on my imagination?" |
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New to BBQ
On Fri, 6 Aug 2004 21:42:47 -0700, > wrote:
>So the more air the hotter ? > Generally speaking, but the amount of fuel plays an equal role. I've always understood that the point of keeping the smokestack vent open is to prevent the smoke from cooling in the cooking chamber, thereby depositing creosote on the meat. Also, by leavng the vent open, you have only one variable to contend with when adjusting airflow. PS: Please don't top-post. It's confusing and rude. -- Kevin S. Wilson Tech Writer at a university somewhere in Idaho "Who put these fingerprints on my imagination?" |
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New to BBQ
On Fri, 6 Aug 2004 21:42:47 -0700, > wrote:
>So the more air the hotter ? > Generally speaking, but the amount of fuel plays an equal role. I've always understood that the point of keeping the smokestack vent open is to prevent the smoke from cooling in the cooking chamber, thereby depositing creosote on the meat. Also, by leavng the vent open, you have only one variable to contend with when adjusting airflow. PS: Please don't top-post. It's confusing and rude. -- Kevin S. Wilson Tech Writer at a university somewhere in Idaho "Who put these fingerprints on my imagination?" |
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New to BBQ
Re-posted to bottom for clarity
wrote: > "Kevin S. Wilson" > wrote in message >> On Fri, 6 Aug 2004 10:30:39 -0700, > wrote: >> >>> I am confused as to the whole air in air out thing I open my >>> smokestack 1/2 way and my firebox 1/4 ? Is that correct >> >> Open the smokestack vent all the way and leave it open, using the >> firebox vent to control airflow. >> > So the more air the hotter ? Of course, but you should keep the exhaust stack full open and control the fire with the intake. The stack needs to be open to let smoke circulate. Ask anyone here, they'll tell you the same, keep the exhaust stack wide open. To learn fire control you might consider learning with intake wide open as well. This will speed up how fast you learn about fire size and fire control. Heres some help: Google Groups of this group: http://groups.google.com/groups?hl=e....food.barbecue BBQ FAQ http://www.eaglequest.com/~bbq/faq2/toc.html Best damn FAQ on usenet. Enjoy, have fun, don't worry about spikes or trying to keep temps within 25F, 50F swing is fine, new coals are gonna be hot, a cooling bed, well cooler. Just try to keep an average where you want it to be. And I suggest getting a Polder remote probe, real handy. D -- |
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New to BBQ
Re-posted to bottom for clarity
wrote: > "Kevin S. Wilson" > wrote in message >> On Fri, 6 Aug 2004 10:30:39 -0700, > wrote: >> >>> I am confused as to the whole air in air out thing I open my >>> smokestack 1/2 way and my firebox 1/4 ? Is that correct >> >> Open the smokestack vent all the way and leave it open, using the >> firebox vent to control airflow. >> > So the more air the hotter ? Of course, but you should keep the exhaust stack full open and control the fire with the intake. The stack needs to be open to let smoke circulate. Ask anyone here, they'll tell you the same, keep the exhaust stack wide open. To learn fire control you might consider learning with intake wide open as well. This will speed up how fast you learn about fire size and fire control. Heres some help: Google Groups of this group: http://groups.google.com/groups?hl=e....food.barbecue BBQ FAQ http://www.eaglequest.com/~bbq/faq2/toc.html Best damn FAQ on usenet. Enjoy, have fun, don't worry about spikes or trying to keep temps within 25F, 50F swing is fine, new coals are gonna be hot, a cooling bed, well cooler. Just try to keep an average where you want it to be. And I suggest getting a Polder remote probe, real handy. D -- |
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New to BBQ
Duwop wrote:
> Re-posted to bottom for clarity > > wrote: > >>"Kevin S. Wilson" > wrote in message >> >>>On Fri, 6 Aug 2004 10:30:39 -0700, > wrote: >>> >>> >>>>I am confused as to the whole air in air out thing I open my >>>>smokestack 1/2 way and my firebox 1/4 ? Is that correct >>> >>>Open the smokestack vent all the way and leave it open, using the >>>firebox vent to control airflow. >>> >> >>So the more air the hotter ? > > > Of course, but you should keep the exhaust stack full open and control the > fire with the intake. The stack needs to be open to let smoke circulate. Ask > anyone here, they'll tell you the same, keep the exhaust stack wide open. Yup. Exhaust wide open. > To learn fire control you might consider learning with intake wide open as > well. This will speed up how fast you learn about fire size and fire > control. One comment on this - if it's windy at all, closing the firebox damper down halfway will probably give better results than wide open. My experience is that the firebox damper is most effective when less than halfway open; more than that and it might as well be fully open. My personal approach in my offset is to control the temperature primarily through fire size. The fire wants to burn a certain way and if you rob it of oxygen it won't be healthy. So reduce the fire size if it's way too hot(I have a little Sunbeam Weber-clone that I keep burning fuel in for this). > Heres some help: > > Google Groups of this group: > http://groups.google.com/groups?hl=e....food.barbecue > > BBQ FAQ > http://www.eaglequest.com/~bbq/faq2/toc.html > > > Best damn FAQ on usenet. > > Enjoy, have fun, don't worry about spikes or trying to keep temps within > 25F, 50F swing is fine, new coals are gonna be hot, a cooling bed, well > cooler. Just try to keep an average where you want it to be. Exactly. Let the fire burn down 20-25F too low, add the amount of fuel necessary to bring it back 25F too high, and let it cycle. With experience, you'll tend about once an hour this way. > And I suggest getting a Polder remote probe, real handy. Absolutely. It's hot out today, I'd rather side Zinfandel inside where it's 74F than stand outside where it's 92F. BTW, this Zinfandel is great stuff: http://www.sunsetcellars.com/00ledgewoodzin.html .... and it's grown a few miles from my NBS ;-) Great old-clone style... similar in many ways to Amador Zin. Cheers, Dana |
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New to BBQ
Well I made some good BBQ this weekend Thanks for all your help.
> wrote in message news:2fPQc.16817$Oz2.3374@okepread06... > I received a brand new Bar-B-Chef for my birthday. And it seems to work > great except (ya knew that was coming) > > The meat placed next to the opening of the offset box cooks way to fast. > There is a mod but I havent seen any photos. > > I am confused as to the whole air in air out thing I open my smokestack 1/2 > way and my firebox 1/4 ? Is that correct > > I installed a thermometer in the factory thermometer hole is that a good > indication ? > > I use the kingsford charcol with mesquite and it seems to work ok. How much > should I put in every 45 minutes to maintain tempature ? > > Tia- > > Ed. > > |
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New to BBQ
2 Briskets and 2 pork Butts. 30+ Lbs of Q. 7 Lbs of Hot slaw 15 ears of husk
on grilled sweet corn. And one duch oven of cowboy beans. "Dana Myers" > wrote in message ... > > wrote: > > Well I made some good BBQ this weekend Thanks for all your help. > > Glad you're happy - > What did you make? (This weekend I did baby backs) > > Cheers, > Dana |
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New to BBQ
I posted pictures to a.b.food of my 1st BBQ attempt.
> wrote in message news:d5ZQc.16881$Oz2.710@okepread06... > So the more air the hotter ? > > > > "Kevin S. Wilson" > wrote in message > ... >> On Fri, 6 Aug 2004 10:30:39 -0700, > wrote: >> >> >I am confused as to the whole air in air out thing I open my smokestack > 1/2 >> >way and my firebox 1/4 ? Is that correct >> >> Open the smokestack vent all the way and leave it open, using the >> firebox vent to control airflow. >> >> -- >> Kevin S. Wilson >> Tech Writer at a university somewhere in Idaho >> "Who put these fingerprints on my imagination?" > > |
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I posted pictures to a.b.food of my 1st BBQ attempt.
> wrote in message news:d5ZQc.16881$Oz2.710@okepread06... > So the more air the hotter ? > > > > "Kevin S. Wilson" > wrote in message > ... >> On Fri, 6 Aug 2004 10:30:39 -0700, > wrote: >> >> >I am confused as to the whole air in air out thing I open my smokestack > 1/2 >> >way and my firebox 1/4 ? Is that correct >> >> Open the smokestack vent all the way and leave it open, using the >> firebox vent to control airflow. >> >> -- >> Kevin S. Wilson >> Tech Writer at a university somewhere in Idaho >> "Who put these fingerprints on my imagination?" > > |
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