Interesting stuff @ booker

[aris]

They seem to have their usual Charcoal, and also Fuel Express restaurant charcoal now. Not used the Fuel Express - anyone have any experience with it?


Saw a large shoulder - was like 6kg rind on, and I think boneless.

[JamsCowbell]

I haven't tried the fuel express stuff yet but they sell it at a place fairly local to me so I'm planning to go get a few bags to test with.

[adenjago]

Can I ask what the difference is between Charcoal and restaurant charcoal ? Assume it is more expensive for a Reason (lasts longer maybe ?)

I use the Fuel Express Charcoal and Lumpwood as they are the brand that are normally stocked by our local garages

[YetiDave]

Restaurant charcoal just contains bigger chunks. I don't think it's all that necessary to pay the extra for it if you build your fire right

[adenjago]

Hi Dave,

still very new to the Smoking malarky, so any advice is greatly received, I have only done two Smokes upto yet, but the trouble I had with the second smoke was getting my Smoker up above 200, I don't know if it is the coals (fuel Express) or that I filled the basket too full so the Air inlets were not hitting the Lit coals ?.

When you say build your fire right could you give an example, I filled my basket just under half full with a thin layer of lump-wood and then loaded the lit charcoal on top

if there is a better\proper way, than would be very interested in learning.

Ade

[Scantily]

Hi Dave,

still very new to the Smoking malarky, so any advice is greatly received, I have only done two Smokes upto yet, but the trouble I had with the second smoke was getting my Smoker up above 200, I don't know if it is the coals (fuel Express) or that I filled the basket too full so the Air inlets were not hitting the Lit coals ?.

When you say build your fire right could you give an example, I filled my basket just under half full with a thin layer of lump-wood and then loaded the lit charcoal on top

if there is a better\proper way, than would be very interested in learning.

Ade

My best advice is to go to both these sites - http://www.virtualweberbullet.com/ & http://amazingribs.com/
Read everything you can and then practice, also a wireless thermometer like the maverick 732/733 will be a huge help if you don't have one already. The built in thermometers in smokers tend to lie and you can watch your wireless receiver from the comfort of your sofa.

[YetiDave]

Hi Ade, my suspicion would be that you've either not got enough charcoal in the basket, or not quite enough lit. It's hard to judge without a photo. Typically I start with a fairly thick layer of charcoal and a hole in the centre where I'd put the lit fuel - for a low and slow cook I'd use about half a chimney full of lit coals and for hot and fast I'd go for a full chimney of lit. The basket looks like this

https://scontent-b-lhr.xx.fbcdn.net/hph ... e=54D41E5E

Always be generous with the charcoal, my biggest mistake starting out was not using enough. Remember that if you use more than you think you'll need, you can just close down the vents at the end of the cook and re-use the unburnt coal next time around

I hope that helps!

[adenjago]

Thanks for the Responses

My Maverick ET-733 has turned up this week as a late Birthday present, so I have it ready to play with for the Next Smoke

The first Smoke where I did the overdone Pork Loin was a quater full which lasted about 6-7hours, but it stayed stable @ 200,

as this was going to be for a larger joint for pulled pulled Pork, I loaded more coals in for a longer cook, but the first hour I was battling with trying to get the temp 200 it was hovering about 150 to 170

but i get the feeling it only stayed stable at 200 when the coals burn't down and the air was able to get at the lit coals.
I still can't shake the feeling I load the coal basket too much, the baskey is 12" diameter and the basket is




but it did end up well, I put the Joint on at 12:00am and it finished about 02:30 in the morning, but it was worth staying up for, I let it rest for an hour in foil and pulled\Fell apart at 03:30

[YetiDave]

Have you typically been using briquettes? They tend to produce more ash and won't burn as hot, my worry would be that with a lot of downward burning being required that they'd ash up too much and smother the fire

Also, what are your air intakes like? I use 4 x 1" holes on my drum and through the summer I needed 1.25 vents open to maintain 250ish

[adenjago]

the air inlets are 2 3/4" air inlets regulated by two ball valves. and the 4 exhuasts onto are the same size, I was follow some youtube video, on how to make it that's where the sizes come from as his seems pretty okay.

originally that was an issue the was only an 1" gap, so I raised the grate from the ash pan by about a 2" 1/2 which seems to have done the trick.

as mentioned the first smoke I did, could't really get it higher the 200, but it happily sat there for the duration of the 6 hour smoker,

but on both Smokes, there has been a build of fluid\liquid at the base below the ashpan, it is certainly not fat, could this because the Smokers not getting hotter enough and this is the Steam.

do the Majority of the Smokers use Lumpwood instead of Charcoal, maybe that is where Im going wrong.

the only picture I have was when I loaded it in the smoker