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Don't like/agree with the name Charcoal Smoker...

post #1 of 33
Thread Starter 
I have a New Braunfels side firebox smoker that is similar to many of the side firebox setups most other have. I hear/read about almost everyone who uses mainly lump charcoal or briquettes and only uses small chunks of wood for moderate smoke flavor.

Since using my side firebox smoker I start out with 5 matchlight charcoal briquettes and stack my kindling on top of that and larger pieces of wood on top of those. I used to just use small splinters of wood I collected when I split the wood origianlly but those have been used up. I have a large stack of oak and a good stack of Orange wood that I use for cooking and have no desire to spend additional money on charcoal when wood is readily available. I think that I would rather have a few good size chunks of oak (and some orange for taste) burning in my box instead of charcoal.

Anyhow, I wouldn't call myself a purist by any means, but I don't think charcoal smoker is the best name for it. Maybe I'm just weird.

Anyone else out there agree with this or am I the only one?
post #2 of 33
first mistake..........matchlite charcoal is a NO NO..........as for side fireboxs, most folks maybe start OUT with charcoal, but then move to wood, they ARE called a stick burner..........
post #3 of 33
match lite? who needs a rub?
post #4 of 33
lol............................................... .............
post #5 of 33
Thread Starter 
5 briquettes aren't going to make the slightest difference after 45 minutes of burning. They turn to ash and are scooped out before the meat goes into the smoker. This is simply used as a flame source to get the rest of the wood burning. Not much different then lighter fluid, or those who wish to use newspaper with ink all over it.

Anyhow, back to the topic instead of the peanut gallery.

Anyone else use just wood for the cooking portion of the smoke in side fireboxes/ offset smokers?
post #6 of 33
I have friend in Atlanta that thinks like you, after eating his food if he is not fart'n smokerings he's not happy. Think you maybe of the same mind.
post #7 of 33
Alot of us use lumb charcoal to help maintain temps and to get a more even cook, if you add a chacoal basket you'll get a longer smoke with less hastle.
post #8 of 33
You will get a residue from the accelerant in the matchlite or liter fluid in side your smoker, mite only be a hint of flovor. I'm careful as to what news paper i use to start a fire with.
post #9 of 33

I use 100% pre-burnt wood(oak & cherry) in my Silver Smoker. I start a fire on my turkey fryer in a big 1/4 steel wok(part of a truck tire rim) and as coals develop they go into the fire box. I then occasionally add an unburnt split.

I do it this way because I have a large supply of fire wood to use so why not use it. I buy a few bag of lump a year for my Weber Kettle.
post #10 of 33

Starting a fire using Matchlight, lighter fluid or paper towels.


I hate to be the one to break it to you, but a forum IS a peanut gallery. A place to share ideas and learn new techniques. If we all had it figured out, there wouldn't be a need for any communication.

Happy Smoking, Brad
post #11 of 33
I was watching one of those science show on how things are manufactured. instant light charcoal is mainly the dust and debris from the lump manufactureres blended with wax, some natural and some petrolium based. the balance is actually coal dust, then they are sprayed with a mixture of napthaline and kerosine.

sounds yummy.

as for the newspapers, all regular news rag (that is the name of the paper type) with black ink only, are purely soy based inks.

I have a couple of those fire starting chimneys, they work fantastically.

3 sheets of paper and one match will get a good bit of charcoal glowing red in a matter of minutes. then you can switch to wood and in-laws. LOLicon_idea.gif
post #12 of 33
I start my fire using a chimney in the weber kettle & dump the lit coals in the sfb on the cg. I put a split & lump in the chimney & add more every hour or so to keep the temps where they need to be & the TBS going smoothPDT_Armataz_01_34.gif
post #13 of 33
Pre-burn to coals will do what you need. Charcoal is just that...coals. Wether ya like the terminology or not, that smoker is designed to use mainly coals. Now whether you make them or buy them is irrelevant.
post #14 of 33
I use a phone book instead of newspapers, not the yellow pages!, it curls up nicely and fits in my chimney starter for transport and storage. Anyone have experience with this?
post #15 of 33
I don't think it much matters LOTR- but the phone pages WOULD fit a little easier :{) Good call! If you happen to have a turkey fryer/camp cooker, they are the ultimate. Set the basket/chimney right over the rocket hot flame and Volia'!
post #16 of 33
just to mash inyour hands in the out house. the mashing part makes it softer for yer tender parts.
but I like the idea, I just got the new phonebook, so the old one is going into the tinderbox tonight.

post #17 of 33
If you use seasoned wood and are not preburning you are adding all kinds of nasties to your meat..Richtee is right that smoker (firebox is designed to burn charcoal where ya get them is not important) the adding sticks to it in a stickburner the fire is still useing preburnt wood. or just put creoste on your food and go on....by the way call it what ever you want to icon_rolleyes.gif Im ok with that too...free forum... thats all from peanut gallery.cool.gif
post #18 of 33
Where do you get this info from?
So us guys cooking on Langs and Klose offsets have been doing it wrong all these years?confused.gif
post #19 of 33
Bubba... they are referring to a CG. That ain't no stick burner.

Err.. A NB... not alot of difference is there?
post #20 of 33
Your right, a CG isin't a stick burner, but many use it that way.
Whats a NB?
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