Fire management

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Jett

Fire Starter
Original poster
Jan 18, 2020
36
7
Long time lurker here,been a member for short time. So a few years back the wife gave me a (pos) I mean a cos offset smoker. I tried few things but the results were ok but but nothing to great. had a lot troubled with keeping temps I was using charcoal and lump. Pretty much figured it is what it is so gave up trying to smoke food. Well now I got some free time to waste due to covid I figured lets try again. Started searching the interweb here and you tube videos. So I picked up on peeps using log splits and not knowing where to buy from I kept my eyes open to locate some wood. A couple weeks back I found some cherry splits. So yesterday it was a good day in the Midwest to get out and enjoy the day, what better way to do it than fix meat on a grill and chill. So sorry for the long wind. Now my question is I started with a chimney charcoal and a split well the splits were about 17" long by 6 or 7" around so I cut in half to fit in fire box but I could of fit 10" in box. Got pit up to a good temp fire box side was 240 and stack side about 220 I was happy that it settled in about that temp. Well put rack ribs on to try a learn about fire managment with splits. Temp stayed between 300 and 220 for a couple hrs adding or moving around splits just like I knew what is doing. Then it hit temp drop a bit so I need to add a split open fire box and see that there was very little coals left in fire box well I put split in left the door open to let out the white demons after about ten minutes I remember I had some wood chips though them in and started to flame up and log caught fire. So I thought things would settle back in but no went thought to same thing again the pit would hold temp until log was gone
So after all this long winded Midwestern guy problems about for fire management how in heck do you keep a good bed of coals going. Should I have not cut splits down to 8 " or due I need to add more charcoal to fire box when the original chimney is gone please advise all help welcomed. Oh by the way ribs was the best I ever done fighting off the white demons helps
 
Watch your temps and add wood when the temp starts to drop. Don't wait for the split to be gone.
I haven't used an offset for years , but that's the ticket for the cheaper rigs .
I had a chargriller , and just used wood to keep the temps up . Vent adjustment for me was a waste on that thing . I would like another one though . Makes great food .
I also made a chimney for mine that held around 5 lbs. of charcoal to start .
 
Watch your temps and add wood when the temp starts to drop. Don't wait for the split to be gone.
This.

If you notice it starting to drop too much, start lighting as much charcoal as you might need and then some. Lump gets ready pretty quick!
 
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Howdy Jett! I don't use any charcoal in my SQ36 offset, start my load of splits with a propane weed torch and let the fire settle down to a load of coals, takes 45-50 minutes. I regulate heat control with the fire door only after I get my vents set, wide open when I add a fresh split, then anywhere from a crack to a couple of inches open. Offsets require constant attention so be prepared to add a split every 20-30 minutes. You add a split when the fire just begins to slow down, door wide open until it catches, then close up until you're back to set. It takes time and practice, once you get to know the intricacies of your specific unit things get a lot easier. Keep at it, you'll get it mastered, a offset provides the best Q on the planet. RAY
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Small splits more often. Put them in before you think they need to go in. Don’t lose the coal bed or you have to start over. Which by the way I have had to do a number of times when learning how to use my Lang. It still worked out & the food came out good. It was just a PIA. You will figure it out in a few smokes & think this is really easy.
Al
 
All good advice, I would like to add that no one fire is the same as another, unless both used the exact same wood from the same tree, internal moisture content wise.
Ideal moisture for smoking is 14% to 20%, with closer to 14 being better.
Dry wood lights easier, burns faster, produces better tasting smoke and the coals left behind burn away quicker than wetter wood.
If you burn wet wood you get a larger and hotter coal base which messes up the timing of the next stick being added.
Burning wood produces most of the smoke flavor and the coal base provides most of the heat.
So if your cook grate temp is where you want it but you need to add another stick, you have to hold off until the coals burn down or you end up with a temp run-away.
Buy a moisture meter off Amazon for under $30 and test your wood and any wood you might be about to buy.
Always, always choose the driest you can find, it makes smoking easier and the meat will taste better.
Warning, under 14% will burn too fast and with little or no coals produced.
 
I appreciate all the responses and the knowledge from you all. The splits lasting about 55 minutes then pit would start to drop in temp so I added fuel. So I understand better check fire box before temp starts to drop and add fuel sooner since i knew about how long splits lasted to keep a good bed of coals.
 
Sorry I forgot to ask earlier Jett, do you use a remote gauge inside the cook chamber at the level the meat is sitting? I use a TP-20 like the one in this picture, it beats having to get up and down to check the smoker temp, and the gauges that come on the outside of most smoker are notoriously inaccurate. I just got done setting mine up for a smoke tomorrow morning. I also like placing a big pan of water in the center of the CC, helps in evening out temps and keeping the meat moist. Hope this helps a little, good luck and stick with it! RAY
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Yes I use inkbird 4 probe and a ink bird Insta read and my pit has two after market thermometer which I can remove and easily checkb
 
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