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Fire Management For Me

 
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Alien BBQ
BBQ All Star


Joined: 12 Jul 2005
Posts: 5426
Location: Roswell, New Mexico

PostPosted: Fri Oct 05 07 12:06 pm    Post subject: Fire Management For Me Reply with quote

Fire management is a reoccurring topic that gets a lot of attention here. I will give you my version of what to do. It is not the only version and may not be the best, but it is what I do with great success.

1. Start by opening your air inlet damper all the way open.
2. Place your charcoal rack about 2-3 inches off the bottom of you firebox.
3. I like to use fire starters so light one and place it under the rack.
4. Pour about 1-2 lbs of charcoal on the rack above the fire starter.
5. Leave the firebox door open and walk away.
6. Come back in 15 minutes when the charcoal is starting to turn amber.
7. Add 2-3 small logs (about wrist size and 8-12 inches long) to the hot coals.
8. Leave the firebox lid open and walk away.
9. Come back in 30 minutes and make sure that the fire is briskly burning.
10. Place 1 log (the same size as the others) along the edge of the firebox, but out of reach of the fire. This is your holding log.
11. Close the lid to the firebox and come back in 15 minutes.
12. Adjust the air inlet damper to its normal operating position.
13. Open the firebox lid and give the grate a little shake while at the same time breaking up the charred logs in the fire with my Alien Bolo (or a big spatula if you got one.)
14. The fire has been burning for about an hour now and should be in the 225 degree range.
15. Go and prep your meat for the cooking session.
16. When you bring the meat to the cooker open the firebox door first and roll the log that you placed on the side into the fire.
17. Leave the firebox lid open while you place the meat in the cooker.
18. Insure that the new log is burning and add another log to the holding position.
19. Monitor the temp with a remote digital probe.
20. Come back in an hour, shake the fire grate and roll the holding log into the fire.
21. Leave the firebox lid open while you check your meat.
22. Insure the new log is on fire and move another log to the holding position.
23. Repeat steps 20, 21, and 22 every hour until done.





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Cactus
BBQ Fan


Joined: 09 Jun 2007
Posts: 237

PostPosted: Fri Oct 05 07 8:05 pm    Post subject: Reply with quote

Just what I needed. I think that is my cooker you are showing there also. Sweet!!! You are truly a teacher of all things Q. Thanks
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Triple-L-BBQ
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Joined: 28 Aug 2007
Posts: 90
Location: Bridgewater, MA

PostPosted: Fri Oct 05 07 8:17 pm    Post subject: Reply with quote

Here is mine. Backwoods Party

Fill Water Pan
Fill Fire Pan with Lump
Fill Chimney with Lump
Light Chimney
Wait 10 Minutes
Put lit coals in Fire Pan
Turn on BBQ Guru Competitor
Add 4 chunks of Hickory
Wait 25 Minutes for the temp to reach 225
Go to bed for 4-5 hours
Add some coals after 5-6 hours if needed.

I only have to refill once on a 14 hour cook with 85lbs of meat.
I go through 1 1/2 bags of lump and about 1 dozen chunks of hickory.
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Roosters
Newbie


Joined: 21 Sep 2007
Posts: 60
Location: Chattanooga, Tennessee

PostPosted: Fri Oct 05 07 8:19 pm    Post subject: Reply with quote

You were reading my mind..........kept me from posting a long "how to" request. Mucho thanks!
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JoeMerchant18



Joined: 22 Sep 2007
Posts: 6

PostPosted: Sat Oct 06 07 7:33 am    Post subject: Reply with quote

What is a holding posistion?
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Alien BBQ
BBQ All Star


Joined: 12 Jul 2005
Posts: 5426
Location: Roswell, New Mexico

PostPosted: Sat Oct 06 07 8:04 am    Post subject: Reply with quote

#10
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Smoke on the Horizon
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Joined: 27 Jun 2007
Posts: 1362
Location: Tulsa

PostPosted: Sat Oct 06 07 9:03 am    Post subject: Reply with quote

alien,

Thanks for another great post, putting the log #10 is something I will try. Never thought of that have been putting them on top of the firebox.
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