Mike,
I think a lot depends on the cooker you are using. I have cooked on a half dozen offset designs and sizes and every one has it's own unique air flow and problems. With my large trailer rig, I started a pile of lump to get up to temp and then added two splits. As those burned down, I added one split and continued this for the duration. I could maintain a good even temp and clean fire this way. However, I tried this in my Bandera once and skunked my cooker pretty bad. With that small fire and limited air flow, it was hard to control a perfect fire without getting some creosote from constantly lighting new logs.
Now after a lot of practice and experience I was able to make it work in the Bandera, but it took time. I had to switch to one inch long strips of wood and keep the vents wide open to make this work. The fire burnt fast with all this air, the temps were higher than I wanted and it required CONSTANT tending, but I did it! In the end, I decided I would enjoy the process more using lump and adding wood chunks to the fire.
Merrill
Monday, March 05, 2007
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Congratulations!
http://backyardpigs.blogspot.com/ has been added to the SmokeRing.
Lump vs Wood debate
I asked a question to the BBQ digest list of the smoke ring which is posted below. I have included the responses as well. I have also included the author of the responses if applicable.
Q: Is there a specific way when starting an offset smoker to using charcoal (lump) and wood? In other words when you start smoking, do you mix wood and charcoal right as you light the fire, or start with charcoal then add wood once the fire is a bit more established? Some people I have heard use charcoal and wood mixed throughout the entire cook. What is best, are there pros or cons?
A: I usually start out with lump and then add chunks or sticks of wood as desired/it gets to temp (225-250). I usually stop using wood around three to four hours in and let the heat do the rest. I consistently get a favorable smoke ring, and don't have a bitter taste from excessive smoke. I know this may open a caveat of proper firs control discussion, but this is what works for me. I always seek the thin blue/gray smoke from my smoke stacks and a clean fire in the firebox.
-Jason in Dickson TN
Q: Is there a specific way when starting an offset smoker to using charcoal (lump) and wood? In other words when you start smoking, do you mix wood and charcoal right as you light the fire, or start with charcoal then add wood once the fire is a bit more established? Some people I have heard use charcoal and wood mixed throughout the entire cook. What is best, are there pros or cons?
A: I usually start out with lump and then add chunks or sticks of wood as desired/it gets to temp (225-250). I usually stop using wood around three to four hours in and let the heat do the rest. I consistently get a favorable smoke ring, and don't have a bitter taste from excessive smoke. I know this may open a caveat of proper firs control discussion, but this is what works for me. I always seek the thin blue/gray smoke from my smoke stacks and a clean fire in the firebox.
-Jason in Dickson TN
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