tempature control with wood

bennynac · Joined: 31 May 2007 Posts: 7

I have a small horizontal smoker with an offset smoke box.

Based on reading numerous postings, it appears the preferred method to maintain a low temp (220'ish) is through the minion method with the use of lump charcoal.

Has anyone managed to smoke a brisket (or any meat 8-10 hours), w/o the use of the minion and/or charcoal?

Big Tom · Posted: Jun 29 2007 Post subject:

Yes it can be done, the Minion method is just a lower maintenance approach to smoke cooking.

The use of sicks/logs in the offset smoker will work fine; you will just have to pay close attention to what is going on during the cooking and make fuel or air adjustments to keep the process within your desired temperature range.
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Smoke Daddy · BBQ Fan Joined: 29 May 2007 Posts: 265 Location: NorCal

I also use a smaller offset smoker that I made myself. I am able to keep a pretty steady 220ish temp by adding a combination of lump coal and wood. It is easier when my wood is cut in smaller chunks.
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1historybuff · Newbie Joined: 22 May 2007 Posts: 29

I agree, I also use a small offset Brinkman Pitmaster. I like to use white oak and will start the fire with a fire starter. From there I'll add pieces as needed.

Example: I smoked four butts for 12 and half hours and used about 15-16 pieces of wood total. They're cut to about 10"x3" and well seasoned. You do have to pay attention to the temp but normaly with little ventilation it will stay at 225-250 without any major issues.

"may the smoke never clear"

eM www.oakensmokin.com
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BBQBrent · Newbie Joined: 02 Sep 2006 Posts: 53

I just started playing around with smoking with oak wood only in my small horizontal. I start a chimney of lump and dump it in, then lay about 4 logs across the top and wait for those to turn to coal. The whole process of getting the fire ready takes almost 2 hours. Then during the cook I add wood as needed.

I got some good tips from this board. (Thanks Alien) The one that made the biggest difference for me was when adding another log to the fire, keep the firebox open until the log fully ignites then close it and readjust dampers if needed. I was tossing it in and closing the box which was causing some smoldering and excess smoke.

Something else I discovered is that I actually have room in my firebox to preheat my wood prior to going on the fire. I was preheating the logs on top of the box but placing them inside, as far away form the fire as I can really heats them good and they will burst into flames when I put them on the coals.
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Brent
Manchaca (Austin), TX

1historybuff · Newbie Joined: 22 May 2007 Posts: 29

BBQBrent,

2 hours seems like an awful long time. You sure the wood you're using is seasoned. I can see how green wood could cause this but I've never had that problem with white oak.

One of the things I like best about it is how fast it lights and how long it burns.

em www.oakensmokin.com
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"May the smoke never clear"-eM

BBQBrent · Newbie Joined: 02 Sep 2006 Posts: 53

It usually take about 45 minutes for my chimney to light the lump fully then I dump it and stack on the logs. They take about 15 minutes to burst into flames then I let it burn for another 30-45 minutes before I start cooking. Maybe not a full two hours, but it takes me some time. I'm not sure about my wood. It doesn't taste green or funky when I use it and when I tap two pieces together it sounds like two baseball bats hitting together. So I really don't know. I just started using oak and we have been getting so much rain here that it was kinda wet when I started with it which may explain the long time to get ready. I really don't know. I'm new to wood cooking.
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Brent
Manchaca (Austin), TX

1historybuff · Newbie Joined: 22 May 2007 Posts: 29

I undersstand, my advice would be to keep the wood as dry as possible and try lighting it with a piece of a fire starter. This will get your fire going very fast just put about four or five pieces of wood in the box light a firestarter and place it underneath the fire grate. In about 20-25 minutes tops you should be ready to grill or add more wood to damper for smoking. I do it all the time.

eM www.oakensmokin.com
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"May the smoke never clear"-eM

Big Ron · Posted: Jul 14 2007 Post subject:

No one ever agrees with my method. i buy a small bag of charcoal, the just light the bag kind. It already has lighter fluid, once that burns good and hot I start to add wood, takes around 45 minutes to get a good bed of coals going, then about a few hours into I add smoking chips to it, I soak them in apple juice to give it a sweet smoke as they burn. Everyone has an issue with lighter fluid, but this burns off in the first 30 minutes and you can not smell it or taste it after. As I am cooking I use wood, no special kind, just logs of wood. I prefer to spend a little money and buy the wood chunks. I always get good results. For long smokes I go through a few logs an hour to maintain 225-275, depending what I am cooking. Good luck.
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Smokedog · Newbie Joined: 29 Jun 2007 Posts: 92

that you buy at walmart...I have used them for the smoke(added to my charcoal). I have noticed when I throw a few chunks on the fire it creates a whole lot of smoke...too much really!!! SO if I threw them on and left the firebox open, then closed after a few minutes would I still get good flavor? What are the advantages of buying wood chunks from walmart or from someone local?

BBQBrent · Newbie Joined: 02 Sep 2006 Posts: 53

Smokedog · Newbie Joined: 29 Jun 2007 Posts: 92

using the chunks along with charcoal...should I soak them...I have read a lot of different opinions on this...any suggstions or thoughts on this?

BBQBrent · Newbie Joined: 02 Sep 2006 Posts: 53

Smokedog · Newbie Joined: 29 Jun 2007 Posts: 92

How high should the charcoal grate be insde the firebox? The chunks you use are they lke the ones you can buy at walmart?

BBQBrent · Newbie Joined: 02 Sep 2006 Posts: 53

Smokedog · Newbie Joined: 29 Jun 2007 Posts: 92

Can the grate be too high?

BBQBrent · Newbie Joined: 02 Sep 2006 Posts: 53

Thats a good question. I don't have an answer for that. Anyone?

Here is my *guess*. Assuming that your grate is still quite a bit below your opening into the cooking chamber I would think you would be fine. If you fire is level with this opening or above it I could see it being less efficient since heat rises. Make sense?
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Brent
Manchaca (Austin), TX

Smokedog · Newbie Joined: 29 Jun 2007 Posts: 92

Yup it does make sense...thanks for the input BBQ Brent...anyone else want to chime in?