"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Outdoor Cooking Forum > BBQ & Smokin' Meats
Reply
 
Thread Tools Display Modes
 
Old 06-21-2008, 01:03 PM   #11
Executive Chef
 
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
I don't know what's readily available in Cali, but you should find lump charchoal and some bags of lump hardwood at Lowes or Home Depot.

Since I use wood, anything from my firewood woodpile usually works. Oak, cherry, apple, etc.
__________________

__________________
Jeekinz is offline   Reply With Quote
Old 06-22-2008, 10:28 AM   #12
Assistant Cook
 
Join Date: Jun 2008
Location: Los Altos, CA
Posts: 17
Question for Uncle Bob,

I have vents on my cooking (side) box, but should these be totally open?

Seems to me there is more volume of air with the vents as compared to a 3.0 inch smoke stack.

I will attach a picture. Only issue is that after I upload the picture I cannot find any method to add it to my post; need help here.
Attached Thumbnails
Click image for larger version

Name:	DSC_0300.jpg
Views:	151
Size:	55.3 KB
ID:	4374  
__________________

__________________
Randal is offline   Reply With Quote
Old 06-22-2008, 10:29 AM   #13
Assistant Cook
 
Join Date: Jun 2008
Location: Los Altos, CA
Posts: 17
OK, it just loaded the picture I have uploaded.
__________________
Randal is offline   Reply With Quote
Old 06-22-2008, 11:22 AM   #14
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,392
Quote:
Originally Posted by Randal
Question for Uncle Bob,

I have vents on my cooking (side) box, but should these be totally open?

Seems to me there is more volume of air with the vents as compared to a 3.0 inch smoke stack.

Randal...

Yes! I would begin cooking with your new cooker with all three exaust vents fully open. Use the intake vents (in the fire box) to control air flow/temperature. The more open the intake..the higher the temperature...the less open...the cooler the fire...What you are trying to achieve is the optimum temperature for BBQing...Somewhere between 210* and 250* and stabilize it there. Closing the exaust ports can choke your fire (coals) causing the deposit of cresols, phenols, and other noxious volatiles which don't taste very good, are considered hazardous chemicals, and suspected carcinogens.

Think about it this way...When driving your car if you want to go faster, you press the accelerator (open the air intake vents) when you want to go slower you let off the accelerator (close down the air vents). You will also notice that while driving your exaust (discharge vents) remains fully open whether you go fast or go slow. The allows for complete combustion, and a good clean burn in your car's engine allowing it to run efficiently. Your goal is a good clean burn (complete combustion) in your BBQ cooker...the is evident when you have the stable temperature you want, and you have the slightest wisp of blue white smoke coming out of your exaust vents.
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 06-22-2008, 11:36 AM   #15
Assistant Cook
 
Join Date: Jun 2008
Location: Los Altos, CA
Posts: 17
Got it. That makes perfect sense.

I've been doing it the other way for way to long.

Think I'm going to try chicken tonight and will allow about 3 hours.
__________________
Randal is offline   Reply With Quote
Old 06-22-2008, 11:50 AM   #16
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,392
Quote:
Originally Posted by Randal View Post
Got it. That makes perfect sense.

I've been doing it the other way for way to long.

Think I'm going to try chicken tonight and will allow about 3 hours.

Allowing plenty of time is a good idea...BBQing should never be rushed or hurried....Kick back, relax, enjoy your favorite beverage, play with the kids etc. It's suppose to be a fun time as well as a time to produce some good eats! One thing you may want to consider is a good instant read thermometer...it takes all the guess work out of knowing when the meat is "jes right"...not over cooked...not under cooked!!

Have Fun!!!
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 06-22-2008, 11:56 AM   #17
Assistant Cook
 
Join Date: Jun 2008
Location: Los Altos, CA
Posts: 17
Yesterday I stopped by the local Orchard Supply and found some Lazzari Mesquite Charcoal.

The bag said it was "lump" charcoal and when I opened the bag this morning it is big stuff.

So should I get some smaller charcoal going, then add the big stuff?
__________________
Randal is offline   Reply With Quote
Old 06-22-2008, 12:10 PM   #18
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,392
As you get into the bag you will probably find a mixture of sizes... Small, medium, and large....The best way to start it is a charcoal chimney using about two sheets of news paper...I personally don't lke the liquid starters. Once you get it burning really well, pour it into your fire box. From there you can add unlit Lump charcoal directly to the the fire as needed. Get you cooker hot, stabilize the temperature, then you are ready to take the meat to the cooking surface.

Enjoy!
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 06-22-2008, 12:46 PM   #19
Head Chef
 
Join Date: May 2007
Location: VA
Posts: 1,218
mastering the air and heat is part of the fun ..
just put some baby back ribs on ..
__________________
love2"Q" is offline   Reply With Quote
Old 06-25-2008, 02:00 PM   #20
Assistant Cook
 
Join Date: Jun 2008
Location: Los Altos, CA
Posts: 17
Going to do the baby backs tonight. I think, with all the help I secured here, that they will turn out OK.

I'm going to use my favorite rub and then maybe bbq sauce at the end.

Oh, I forgot to ask. How about almond wood for smoking? Anyone ever try it?
__________________

__________________
Randal is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:04 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.