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Question about re-kindling the flame

 
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Jerry56





Joined: 04 Feb 2012
Posts: 5



Post Post subject: Question about re-kindling the flame  Reply with quote

I'm a little confused as to how wood is introduced to the bed of coals? In my case just adding raw wood (Cured/dried) to the box and letting it burn down to a clear hot coal bed makes my cook to creosotish for me Sad

The only way I have learned to cure this is to close the dampner and  torch the wood (pecan or hickory) down to white ash stage and then open the stack up letting cleaner heat into the cooker. Only problem with this the wood consumption and free time between tendings.

I finally just went back to using a good grade of coal (Same procedure above) and adding small amounts of chunk wood every thirty min so. The coal (My Case) seems to burn longer, easier to tweek with pinwheels and far better flavored bark.

If anyone has some tips as to how to overcome the thick white smoke produced evertime you stoke the box I'd love to read them.

L36 Basic and thanks in advance
Post Posted: Thu May 24, 2012 4:55 am 
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icemanrrc





Joined: 29 Jun 2011
Posts: 143


Location: Carrollton, GA

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When I normally add a log, I open the pinwheel dampers back up then slowly cut them back. I haven't had an issue.
Watch the video below and around 6 minutes, Ben goes in a little detail on adjusting the dampers. Always leave your smokestack open.
http://www.youtube.com/watch?v=GaWwcF5gIJ8

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Post Posted: Thu May 24, 2012 10:44 am 
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red1691





Joined: 26 Jul 2010
Posts: 178


Location: Meldrim, Ga.

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What size cooker? May be to much wood, or to big of pieces? As icemanrrc said have smoke stake always open full, when I add to my fire a add 2 small pieces of wood not much bigger than a coke can about 15" long. I leave the firebox door open for a couple of minutes till the new wood catches fire and than close the door.
Just some things we have to work with to get the hang of it.
How sure are you of the wood being dry and not green, I like mine about 12 months aged.

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Post Posted: Fri May 25, 2012 7:40 pm 
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blake





Joined: 22 Feb 2012
Posts: 57



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sounds like your suffering from something i went through at first................."paralysis by analysis" and as a result doing a LOT more work than you need to.  

this thread may help.  
http://lang.myfreeforum.org/about238.html

i learned that the stack is NOT going to blow clear 100% of the time. if you are on a 36 then a log (or a shovel-full of lump) every 45-60 min depending on conditions. will do to keep a smoking temp maintained.
keep your smokestack open and dont pull your dampers back too much (especially with a fresh log) or you'll choke out your fire and you'll see thicker smoke.

when you drop a fresh piece just leave your firebox in the open latch position for 5 minutes or so.
Post Posted: Tue May 29, 2012 12:54 pm 
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Jerry56





Joined: 04 Feb 2012
Posts: 5



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blake wrote:
sounds like your suffering from something i went through at first................."paralysis by analysis" and as a result doing a LOT more work than you need to.  

this thread may help.  
http://lang.myfreeforum.org/about238.html

i learned that the stack is NOT going to blow clear 100% of the time. if you are on a 36 then a log (or a shovel-full of lump) every 45-60 min depending on conditions. will do to keep a smoking temp maintained.
keep your smokestack open and dont pull your dampers back too much (especially with a fresh log) or you'll choke out your fire and you'll see thicker smoke.

when you drop a fresh piece just leave your firebox in the open latch position for 5 minutes or so.


LOL Smile It show that bad? Thanks for the school'n boyz! Tough, been a coal stoker (Add wood for effect) till I bought this stick burner and been perplexed every since Wink The wood is well seasoned, So J.N firewood boast along with BBQwood.com. To be honest I gererally use large chunk but have gave splits a whirl to. The suggestion about leaving the door (untill a good fire is happening) open is kinda what it's come to at this point. Although I have been closing the dampner UNTILL the wood chars up (five or so minutes) to sorta stop the draw of the thick starting/startup smoke from flooding thru the cooker. Once the wood is producing a fair amount of fire and a reasonable amount of smoke I open the stack back to wide open again and close the door and feather the pin wheels.

To be honest, I'm/WE are our own worst critics! Most folks I entertian love it! But I have come to realize most people would love a boot if you soak it in the right sweet sauce Wink But most of us here are much more discerning when it comes to our cooks. What I read here today IS just the answers I needed and I thank you mucho for them.

Thanks guys.
Post Posted: Thu May 31, 2012 3:36 am 
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Tom Burns





Joined: 28 Jul 2012
Posts: 6


Location: Bear, Delaware

Post Post subject: Re: Question about re-kindling the flame Reply with quote

Jerry56 wrote:
I'm a little confused as to how wood is introduced to the bed of coals? In my case just adding raw wood (Cured/dried) to the box and letting it burn down to a clear hot coal bed makes my cook to creosotish for me Sad

The only way I have learned to cure this is to close the dampner and  torch the wood (pecan or hickory) down to white ash stage and then open the stack up letting cleaner heat into the cooker. Only problem with this the wood consumption and free time between tendings.

I finally just went back to using a good grade of coal (Same procedure above) and adding small amounts of chunk wood every thirty min so. The coal (My Case) seems to burn longer, easier to tweek with pinwheels and far better flavored bark.

If anyone has some tips as to how to overcome the thick white smoke produced evertime you stoke the box I'd love to read them.

L36 Basic and thanks in advance



first, never, NEVER touch the stack damper....leave it wide open; let the cooker breathe!  i start with a good charcoal [pure HW; comp grade kingsford, or their hickory]; when it is going, add wood - and, dont be afraid to use decent sized chunks- my old 48 will do 7 to 9 inch diameter splits, as long as theyre short enough!  this comes in very handy after foiling meat. and, dont bother with flavor wood after all is foiled.  Embarassed duh...............

one other thing.....dont let ashes build up!  i do not know why, but if i build up more than about 1 1/2 inched of ash, it screws up the airflow, result is an erratic fire, and unstable temps! Sad


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Post Posted: Sat Jul 28, 2012 6:35 pm 
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