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how long before the lump is burning clean?
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deepsouth
Posts: 1,796
i've read about this in several threads and i still don't have a handle on the amount of time.
obviously, i know it depends on the amount of lump, but are there some visual signs i should look for?
thanks in advance.
obviously, i know it depends on the amount of lump, but are there some visual signs i should look for?
thanks in advance.
Comments
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In my experience is usually takes about 20 mins.
Greg -
i usually just wait til the dark or yellow, or white smoke subsides. it turns a transluscent blue color almost invisable. wet limp and or fresh lump takes longerfukahwee maineyou can lead a fish to water but you can not make him drink it
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Just a Freudian slip "wet limp"? Sure made be laugh sorry.
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Here is a good visual.....I plan on an hour, it sometimes takes less than that if you have built a hot fire or have some used lump in there.Happy Trails~thirdeye~Barbecue is not rocket surgery -
I always allow myself 30 minutes when planning, and don't expect it to take a minute over 20 (but sometimes it does).
There is a great section here about smoke and when it's right and when it's not.
http://playingwithfireandsmoke.blogspot.com/2004/02/introduction-to-barbecuing.html -
Great minds think alike, but you posted yours quicker!
I think that link is an excellent source of info. I'm surprised that I don't see it being posted everytime a newbie posts looking for help. -
something you wont see as much doing the search is that with very long low and slows the smoke doesnt need to be as clean as with other cooks. ill get the meat on the grill in 10 to 15 minutes of lighting the egg with those cooks, butts, briskets, even ribsfukahwee maineyou can lead a fish to water but you can not make him drink it
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When you're talking about the smoke burning clean are you referring to the lump or to wood chips/chunks? Sorry if this is a dumb question but after doing some research I think I'm more confused.
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Dawg Gone Egghead wrote:When you're talking about the smoke burning clean are you referring to the lump or to wood chips/chunks? Sorry if this is a dumb question but after doing some research I think I'm more confused.
i'm talking about lump.
interested in wood chips as well. -
it depends on what your target temp is. a 500 degree fire will burn clean faster than a 250 degree fire.
for a 250 low-n-slow, you want to wait for the smoke to turn blue, then add your chips on top and wait for them to settle a bit. dense white and yellow smoke is not good
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HA - my ringtone is from The Good, the Bad, and the Ugly!
:laugh: -
He is speaking about the lump.
The smoke that you get from smoking woods is the smoke that you want.
Greg -
You probably want to use wood chunks rather than chips.
You can get chunks or mesquite or hickory at BBQ Galore.
Here is a link that was given to me for a more wide variety of chunks.
http://www.charcoalstore.com/c4500/Wood-Chunks
Greg -
Rick, great pics for explaining this.
Greg -
it's called 'the sweet blue' and it's easily obtainable with the egg. go to a bbq comp sometime and watch all the dense white smoke coming out of the big catering rigs. ---> oversmoked
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Rick's Tropical Delight wrote:it's called 'the sweet blue' and it's easily obtainable with the egg. go to a bbq comp sometime and watch all the dense white smoke coming out of the big catering rigs. ---> oversmoked
thanks for the info to all. and rick , thanks for the pics. a great help. and your setup.... drool..... -
thanks, mon!
it's all about temperature control... once you learn that, you are good to go
that first setup was on the road, here's the home base island
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Rick's Tropical Delight wrote:thanks, mon!
it's all about temperature control... once you learn that, you are good to go
that first setup was on the road, here's the home base island
fu....... party at rick's house.
sweet. and i don't even see your mine!
that's an eggstra special eggstrodinary setup dude.
i'm jelly.
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