Bar-b-Chef...Offset smoker...Fire Management Test - BBQ Central

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Old 04-04-2006, 08:57 PM   #1
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Bar-b-Chef...Offset smoker...Fire Management Test

On Saturday I smoked a Boston butt and chicken thighs. I was also working on fire management again on my Bar-b-Chef smoker. I used a method found on the homebbq.com knowledge base by Dan Colmerauer. http://www.homebbq.com/content.asp?cont ... wledgeBase
I already had a charcoal basket made before reading his article. I was able to get a steady temperature between 220 and 250 for 5 ½ to 6 hours. I reload at that time with about the same amount of lump I started with (a basket full unlit lump and a chimney load of lit lump. The heat remained steady until I finish both the Boston butt and the chicken thighs (which I pulled at about 5:30 PM.). I put the butt on at 5:33 AM and pulled it off the smoker at 3:40 PM.

I placed a few chucks of wood in the basket to begin with. When I tried adding more a little later I would get that ugly smoke. I couldn’t get that wonderful blue smoke without leaving the fire box door open with would have used up the lump charcoal.

It still took a lot of lump charcoal for this cook. It took about 15 to 20 pounds for a 12 hour cook. Is this normal?

Here is a chart of the cook. http://usera.imagecave.com/cleglue/Apri ... Medium.JPG

The other week I tried to use sticks after the initial startup. I had to use very little sticks and keep the door of the fire box cracked to keep a steady flame. This saved a lot on charcoal and it worked but it took a lot of babying. I think I’m going to try this again. It was a little windy that day.

I’m told that these small offset smoker are hard to use a just stick burner. I know other have tried but I guess it is my turn.

I also made another batch of lump charcoal.
Here are some pictures of the entire day.

http://usera.imagecave.com/cleglue/April22006/
These pictures may not always be available because my free account is filling up.
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Old 04-04-2006, 09:19 PM   #2
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Cleglue I like to use the same setup with my char-griller. When I setup the unlighted charcoal in the basket I will mix in some dry wood to add in the smoking this should help with your problem.

Thanks for sharing, some day I will need to try to make me some charcoal.

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Old 04-06-2006, 07:53 AM   #3
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Re: Bar-b-Chef...Offset smoker...Fire Management Test

Quote:
Originally Posted by cleglue
On Saturday I smoked a Boston butt and chicken thighs. I was also working on fire management again on my Bar-b-Chef smoker. I used a method found on the homebbq.com knowledge base by Dan Colmerauer. http://www.homebbq.com/content.asp?cont ... wledgeBase
I already had a charcoal basket made before reading his article. I was able to get a steady temperature between 220 and 250 for 5 ½ to 6 hours. I reload at that time with about the same amount of lump I started with (a basket full unlit lump and a chimney load of lit lump. The heat remained steady until I finish both the Boston butt and the chicken thighs (which I pulled at about 5:30 PM.). I put the butt on at 5:33 AM and pulled it off the smoker at 3:40 PM.

I placed a few chucks of wood in the basket to begin with. When I tried adding more a little later I would get that ugly smoke. I couldn’t get that wonderful blue smoke without leaving the fire box door open with would have used up the lump charcoal.

It still took a lot of lump charcoal for this cook. It took about 15 to 20 pounds for a 12 hour cook. Is this normal?

Here is a chart of the cook. http://usera.imagecave.com/cleglue/Apri ... Medium.JPG

The other week I tried to use sticks after the initial startup. I had to use very little sticks and keep the door of the fire box cracked to keep a steady flame. This saved a lot on charcoal and it worked but it took a lot of babying. I think I’m going to try this again. It was a little windy that day.

I’m told that these small offset smoker are hard to use a just stick burner. I know other have tried but I guess it is my turn.

I also made another batch of lump charcoal.
Here are some pictures of the entire day.

http://usera.imagecave.com/cleglue/April22006/
These pictures may not always be available because my free account is filling up.
I have the same problem with my Char Griller, i'm using almost a whole bag of lump for one cook. Can you use galvanized steel for the mods?
I heard your not supposed to cook with it because it can be poisonous.
What did you make the charcoal basket out of? Can you buy them somewhere? Thanks for the info.
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Old 04-06-2006, 08:33 AM   #4
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galvanized metal is dangerous when welded. I would not use it around the fire box.
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Old 04-06-2006, 09:07 AM   #5
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Guys, I think the problem is this...well not a problem but a reason you are using so much fuel to keep the proper temp. I think the reason is that the material used on the Char-Griller and other simmilar type smokers are thin and will not retain heat like it would on a Gator or a Klose. Those fireboxes are made out of 1/4" steel standard and can be upgraded from there...the thicker the steel the more heat retention and the lower the fuel comsumption. Also, the tolerances are not what the higher priced cookers are so more air is getting in and burning up the fuel qicker too...just my thoughts!
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Old 04-06-2006, 10:36 AM   #6
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Wrap it with foil faced insulation and that should help if Greg is correct.
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Old 04-07-2006, 07:31 AM   #7
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Quote:
Originally Posted by Finney
Wrap it with foil faced insulation and that should help if Greg is correct.
I'd be concerned about the fiberglass getting into everything, nobody likes itchy food
I've seen it before where more steel is bent and welded into place on the firebox and the cooking chamber, that would help.
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Old 04-07-2006, 07:40 AM   #8
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Is the firebox big enough to line with firebricks? Maybe just on the floor?
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Old 04-07-2006, 07:44 AM   #9
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Quote:
Originally Posted by Nick Prochilo
Is the firebox big enough to line with firebricks? Maybe just on the floor?
On mine there wouldn't be much room left, unless maybe if the bricks were split in half.
Good idea though.
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Old 04-07-2006, 07:48 AM   #10
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They do sell a split firebrick. They are 4" x 8" x 1". Some mason supply yards have them or maybe a plumbing supply that specializes in furnaces.
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