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Jack W. 01-25-2009 08:39 AM

Practice Practice Practice
 
Hey Gang,

While at a contest last year a visitor asked me if I had ever tried to get the fire in the OK Joe to "walk". I had never heard this term used and was enlightened to find out that many offset owners were using a fire system that was designed to make fuel consumption more efficient. The suggestion was to use bricks set up in different configurations to make channels for the charcoal, light one end and let the fire "walk" to the other.

I cooked 5 racks of ribs, 4 Boston butts, and 3 briskets. I used Royal oak lump charcoal, pecan and hickory for flavor, dalmation rub on the pork, Canadian Steak Seasoning on the briskets. I also injected one of the briskets to try out a new concoction.

I used a cinder block to break the firebox into two sections and got about 41/2 hours out of the first load of two bags of charcoal. The subsequent charges were a little shorter, but I'm happy with the results.

http://picasaweb.google.com/jwaiboer/Pr ... directlink

Jack W.
Charleston, SC

Hillbilly 01-25-2009 09:40 AM

If were a talkin bout the same thin, I've heard it called the "minion" method. Used on charcoal cookers fer longer smokes, start out with some hot ones an they just keep a workin there way ta some fresh ones, ain't never done it, but know a few folk what have. Seems ta work perty good once ya get the hang of it.

Captain Morgan 01-25-2009 10:03 AM

yeah it sounds like a Minion method technique. Me and Bill were talking
about that just yesterday in Lumberton, about using a winding piece
of metal that holds the charcoal under a whole hog, and basically uses
the Minion method....you light one end, and the rest goes just fine.


Never seen your offset, but it makes perfect sense....if you were happy with the results, and you had to work less, then good for you. I do know
how much you like to play with the fire though, so I wonder if you can
leave it alone for 15 minutes!

Jack W. 01-25-2009 02:40 PM

It's a little more complicated than straight "Minion". I have employed classic Minion techniques to that cooker but the fire always seems to get out of control. You have to get a really good seal to the fire system, which is hard to do in the big offsets. The box is so big, there is too much oxygen in the process to effectively control the burn rate. Fuel will catch too fast. IMHO I had better control of the system because I reduced the surface area of available fuel.

Good Q!

Jack

Captain Morgan 01-25-2009 03:30 PM

makes sense cause those fire boxes ain't designed for that kind
of burn...now if you can figure it out, perhaps you could get a
Waiboer Cooker that you could sell?

It's all about learning your cooker...if you can get your time
and temps under a schedule in an offset with this method,
you could make hundreds. Not as good as millions, but better
than a kick in the butts.

Hope to talk to you and Finney in the next year on my design.
In the meantime, I'm looking at going small...3 cookers on a trailer.

I don't know about this reverse flow/offset kind of stuff, but I wonder
if you'd get less of a smoke flavor in your meat doing it the new way.
Or some kind of change in the profile.

bigwheel 01-25-2009 03:39 PM

Well if the physics of this operation actually do depend on reducing the surface area of the charcoal..think the task could be duplicated with a burn basket..which as far as I can tell is the intent of those thangs. Now how anybody get by with cider blocks in the firebox is beyond my realm of expuriences. Can't imagine them thangs not exploding. I laid a couple of non firebrick bricks on top of my firebox one day and they exploded great. I must be doing something wrong.

bigwheel

monty3777 01-25-2009 05:02 PM

For my money a compact load of sticks is the best way to go. Charcoal costs a fortune if you expect to do multiple long cooks in a large offset. I can buy an 800lb log of hickory for $50.

I start with a good base of charcoal then load the wood and get pretty good burns. I used to get a lot of smoke - because I thought that was a good thing - but I now realize that by controlling the oxygen I can have a clean burning fire with hickory - almost no smoke to speak of after the first hour. To see what I mean by a compact load check out the November 11th entry on my blog http://slowfoodrebellion.blogspot.com

Tannehill Kid 01-25-2009 05:22 PM

I have a charcoal basket to use in the firebox with not muck luck. Tried it a couple of times and have not figured out the air flow yet. Put a couple of pieces of wood in there with the chaorcoal and it ignites the reat of the charcoal and burns out really fast.

Jack W. 01-25-2009 07:14 PM

Quote:

Originally Posted by bigwheel
Well if the physics of this operation actually do depend on reducing the surface area of the charcoal..think the task could be duplicated with a burn basket..which as far as I can tell is the intent of those thangs. Now how anybody get by with cider blocks in the firebox is beyond my realm of expuriences. Can't imagine them thangs not exploding. I laid a couple of non firebrick bricks on top of my firebox one day and they exploded great. I must be doing something wrong.

bigwheel

Hey Wheel,

I used the cinder block to try some configurations that may lead to a basket being built. I've got a ton of advice and research going on. It might work, or I might just have to feed ole Mary J a stick every 45 minutes. It's fun to figure out. If you want to really complicate this stuff, try adding a stoker to the mix. I miss Bob.

Good Q!

Jack

BYBBQ 01-25-2009 07:34 PM

I think what you're talking about is a maze. Several pit makers offer them. Check the Klose site, I know he builds them for his offset smokers or they are easy to make if you can do a little welding. I have made a couple for my pits. Here's one for a Spicewine..........

http://www.bbq-4-u.com/attachments/p...6b15bb455e.jpg


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