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Newbie smoke question
Trini_in_Ottawa
Posts: 231
I have been reading a lot about overnight cooks of brisket or butts on this forum and want to try a brisket this weekend, but can't figure out how you can light the charcoal that is mixed with wood chunks and have the temperature stablize at whatever is required without wasting the wood chunks.
Is there a special way to place the wood chunks to ensure by the time you get the meat on grill it gets the right amount of smoke?
Thanks for any direction on this.
Is there a special way to place the wood chunks to ensure by the time you get the meat on grill it gets the right amount of smoke?
Thanks for any direction on this.
Comments
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Just overload a bit with the wood-as long as you spread the chunks throughout the lump load then you will have smoke for quite a while. For low&slow you only have a small amount of lump buring at any one time. As the fire travels around the lump it will encouner the wood and smoke away. You will likely burn some smoke wood upon start-up but not too much. And right amount is in the taste of the consumer-although a brisket can take a lot of smoke-and if you are not using oak smoke wood don't tell anyoneLouisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Thanks lousubcap, I will try that this weekend.
I will be using Oak - I have read the dire threats directed to those who strayed of the Oaken path!
Besides for my first try at brisket, don't want to experiement, keeping it simple. -
Light ur lump and get it to temp and then throw ur chunks on top. Thats how I do it anyway. Works great
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That's what I do when I use chips - I thought chunks needed to be embedded in the coals to light properly.dougbacker said:Light ur lump and get it to temp and then throw ur chunks on top. Thats how I do it anyway. Works great
Will try just placing on top.
Thanks! -
My method is to bury chunks in the lump toward the center then put a pile of just lump on the top center and light there. Then when it is up to temp throw another chunk or two on the top then start the cook.The goal is to start the burn area where there is no wood. I find that it gets to temp quicker this way. It doesn't work perfectly, though.As always, don't put food on if heavy white/gray smoke is gushing out.
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Mix the chips/chunks throughout the lump, never really noticed a difference if it was in the middle or the sides or a combination of. The place not to have any smoke wood is where you light. It will flare during the lighting process (in my experience anyway).I use an electric starter, light at the front, on the top. Once started, leave the vents open, dome closed until dome thermo is around 200º. Open drop in your set-up and dial the vents to about 1/2 open. Let it stabilize, but not overshoot the target temp. The VOC's will clear and the sweet smell of Oak will fill the pit. Good luckDelta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Thanks for the direction guys!
Will post pictures on final product on the weekend. -
So for low and slow cook at 250 or so is it recommended to only light the lump in one place or can I still light at 12,4 and eight ????Sorry for butt-n into your thread Trini-in-ottawa!!!Hows ya gettin' on, me ol ****?Kippens.Newfoundland and Labrador. (Canada).
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Btw, make sure you wait for blue smoke before putting the meat on.
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Np - this is an excellent forum for learning all the timeCANMAN1976 said:So for low and slow cook at 250 or so is it recommended to only light the lump in one place or can I still light at 12,4 and eight ????
Sorry for butt-n into your thread Trini-in-ottawa!!!
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Will do, thanks! Can't wait for the weekend!phoenix007 said:Btw, make sure you wait for blue smoke before putting the meat on.
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Cool, good luck. Let us know how everything turns out. Also just FYI I am happy with this site for wood - www.fruitawoodchunks.com
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I am up in Canada - Ottawa Ontario - will have to source locally. Thanks for suggestion though. Hopefully I can find some Oak for Saturday.phoenix007 said:Cool, good luck. Let us know how everything turns out. Also just FYI I am happy with this site for wood - www.fruitawoodchunks.com
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