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Very basic smoker question #6383353 07/26/16 05:52 PM
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Got a question for the experts. When I have smoked on my big smoker in the past, I get a good bed of coals going then add a stick at a time to keep the heat right. I saw a picture on the net the other day where some dude had so much wood piled in his box you couldn't see metal. I could see where that would work if you got all your doors and dampers adjusted right, but seems like it would make too much smoke. What's the consensus here? Stick at a time, or load 'er up?


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Re: Very basic smoker question [Re: TX_LT230FH] #6383627 07/26/16 10:42 PM
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I do it like you dp

Re: Very basic smoker question [Re: TX_LT230FH] #6383628 07/26/16 10:42 PM
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Re: Very basic smoker question [Re: TX_LT230FH] #6383698 07/26/16 11:30 PM
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Re: Very basic smoker question [Re: TX_LT230FH] #6383779 07/27/16 12:23 AM
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I start my fire in my pit my stacking 6-8 splits on the rack and putting my pear burner torch in the firebox. Once the fire is going I do what you do and add a split or two every few hours as needed to maintain heat. Works really well with my DIY fan temperature controller.

Re: Very basic smoker question [Re: TX_LT230FH] #6383951 07/27/16 02:26 AM
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Ive seen it done both ways on BBQ Pitmasters and Smoked on TV. Then again they are usually using some serious smokers and prob have a lot of time playing with temp.

Re: Very basic smoker question [Re: SapperTitan] #6384130 07/27/16 12:04 PM
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Originally Posted By: SapperTitan
Ive seen it done both ways on BBQ Pitmasters and Smoked on TV. Then again they are usually using some serious smokers and prob have a lot of time playing with temp.



Yeah I think those pro smokers have a lot better heat control mechanism on them. I figured most do it the "one stick at a time" way- allows more time for drinking cold ones......


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Re: Very basic smoker question [Re: TX_LT230FH] #6384589 07/27/16 05:57 PM
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I'll get the fire going good with charcoal or whatever, then load a few splits to get smoke rolling and temp right. From then on, a split at a time just to keep light smoke.

Hang out with Tman to see how the pros do it.


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Re: Very basic smoker question [Re: TX_LT230FH] #6384897 07/27/16 09:38 PM
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Also depends on the size of the pit. Big pit takes more wood to keep it at temp.


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Re: Very basic smoker question [Re: TX_LT230FH] #6384942 07/27/16 10:02 PM
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And talk about the time and wood it takes to get the pit temp up. I hit mine with the pear burner to get it warmed up before I light the fire.


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Re: Very basic smoker question [Re: TX_LT230FH] #6386084 07/28/16 08:39 PM
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I load mine to the max and then every 4 hrs I fill it back up, but , I have a big smoker, I can cook up to 15 briskets at a time on it

Re: Very basic smoker question [Re: TX_LT230FH] #6386526 07/29/16 02:30 AM
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I load mine to the max as well and feed the heck out of it all during the cook. It goes through wood like a fat kid through cookies. It's a 6'x 24" with a 3' x 16" firebox.


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Re: Very basic smoker question [Re: TX_LT230FH] #6386810 07/29/16 12:52 PM
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Yeah mine's pretty large but it holds heat well.


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Re: Very basic smoker question [Re: TX_LT230FH] #6386938 07/29/16 02:14 PM
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Wish I were here:
Originally Posted By: TX_LT230FH
Yeah mine's pretty large but it holds heat well.

Re: Very basic smoker question [Re: Buzzard Breath] #6386962 07/29/16 02:32 PM
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Originally Posted By: Buzzard Breath
Wish I were here:
Originally Posted By: TX_LT230FH
Yeah mine's pretty large but it holds heat well.



Yep. Headed that way in 2 hours...............


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Re: Very basic smoker question [Re: TX_LT230FH] #6387135 07/29/16 05:01 PM
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Depends what I am cooking.....when I do whole pigs I leave the skin on and place them on their backs. I cook between 180-220 degrees for 20-30 hours depending on the size. I load the firebox as full as I can stuff it and close all the dampers....this gives me heavy smoke for an hour or two then heat for 3-4 hours until I reload the firebox. Usually reload every 5-6 hours....other than that I just let it do its work....


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Actually, BBC is pretty damn good

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Re: Very basic smoker question [Re: TX_LT230FH] #6391733 08/02/16 05:13 PM
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same as SnakeWrangler ... but I start off with a full bag of charcoal to get the pit warmed up, then fill fire box with wood, various combination on types depending on what I'm cooking. Then close down the flue and damper to almost closed for a light rolling smoke. Leave it along for 4-6 hours before refilling firebox.


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Re: Very basic smoker question [Re: TX_LT230FH] #6392863 08/03/16 12:46 PM
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I'm cooking on a 16" Lyfe-Tyme type smoker.

I'll usually get a good bed of coals and then add a small stick every 20-30 min to keep a small but hot burning fire.

I don't like the flavor of something that's been cooked over wood that's been smoldering and putting out a thick grey smoke so I prefer to keep a small hotter fire burning and get a nice thin blue smoke going the whole time.

Re: Very basic smoker question [Re: TX_LT230FH] #6431697 08/30/16 08:20 PM
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Bring up an older thread here.

Just had an old man give me a smoker for free. It's an old Chuckwagon Cooker made in New Braunfels. Horizontal type like what's shown above. I've never learned how to smoke meat because I've never had a smoker. Now that I've got one I'm determined to figure it out. I've been playing with it and can't seem to keep a constant temp. I started it with charcoal and have been adding wood every few hours,but my temp is anywhere from 200-300. Any tips from the pros?


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Re: Very basic smoker question [Re: TX_LT230FH] #6431727 08/30/16 08:41 PM
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I prefer to cook on coals only. Burn down the raw wood, and shovel into the fire box on my offset cooker.

Re: Very basic smoker question [Re: TX_LT230FH] #6431737 08/30/16 08:59 PM
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read this book. https://www.amazon.com/Franklin-Barbecue-Meat-Smoking-Manifesto-Aaron/dp/1607747200

It's pretty short, funny and it has a ton of great advice..

also this is a good website if you have a COS (cheap offset smoker) - http://www.homebbq.com/archives/54

Re: Very basic smoker question [Re: TX_LT230FH] #6431882 08/30/16 10:26 PM
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a lot of temperature control comes from playing with the flue and damper (air in & smoke/air out) ... I get mine pretty hot (200ish) then start closing down the air flow until I get my temperature where I like it and have a nice light stream of light smoke coming out the chimney ... open things up and the temperature will go up as long as there is fuel in the firebox.

I smoke a bit lower than most on here (so it seems) and do my smoking in the 160-180 range, then after so many hours (depending on what I am smoking/cooking and how big), then I add more wood and open the air flow up to bring heat up to where I am cooking instead of merely smoking (225-250 range).

I start with charcoal or lump coal as my base, then I add cured / seasoned wood (don't use green wood!) ... mostly live oak and/or pecan (which is what I have most available), mesquite works well for beef, peach/pear/apricot (fruit woods available) for pork and chicken as it gives a bit lighter and sweeter smoke flavor.

by the way you described temperature 200-300 ... play with air in and smoke/air out, that should also reduce wood consumption and having to frequently tend to the fire box (every time you open it you loose heat).


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