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PostPosted: Mon Feb 15, 2016 7:41 pm 
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Joined: Fri Mar 15, 2013 10:59 pm
Posts: 793
Location: The Badlands of Melbourne
One thing I have done when running a smoker on red gum, whether it was an offset or WSM is " preburn"

Redgum is a strong smoke and does not work for a lot of dishes. I'm not a scientist and only have anecdotal evidence for this but it seems to have a low smoking point and high ignition point

What I mean is it produces a lot of smoke early before it combusts and starts producing clean smoke. That's fine if you are cooking 35 briskets but becomes lees desirable if only cooking one

To combat this I preburn all my redgum before using it as smoking wood

I load my useless charcoal box, designed to fit a Hark Tri Fire fire box but found it far more troublesome than it's worth, into my useless Weber compact

Seriously, is there a more poorly designed BBQ than the Weber compact. I'm sure there are but they should know better. Stuff it. I won it in a comp and it means nothing to me

I burn the redgum splits for about 10-15 minutes before putting it out with the hose

It is labour intensive, possibly counter productive and produces so much acrid smoke your neighbours will think you are in a Satanic cult

BUT!! once I have done that I get clean Thin Blue smoke from redgum all the way. In fact it kinda smells "sweet"

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PostPosted: Mon Feb 15, 2016 8:33 pm 
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Joined: Wed Mar 27, 2013 1:19 pm
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Location: Macedon Foothills (Sunbury), Victoria
TheCalyxOfIsis wrote:

Seriously, is there a more poorly designed BBQ than the Weber compact


Yep! The Hark wobble-O-tron 3000 4 legged kettle wannabe weber thingy!

Kettle bbqs are designed for the backyard cricket match! The aforementioned grill, is only good for a display home super water level yard, your screwed if you live in a normal house! Your condemned to rolling it around on your deck, burning embers popping out the bottom, ash blowing around the place.....









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Hark style offset smoker
1986 57cm Webber Kettle
Shiny Gasser
lil Brinkman
Charcol grill
Modded BBQ specialist
Creosote enthusiast
...... Sooooo wheres the brisket at??

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PostPosted: Tue Feb 16, 2016 12:40 am 
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Joined: Sat Mar 23, 2013 12:42 am
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Location: Melbourne
Putting it out with the hose? I'm guessing just enough water to stop the flames? Not a good soaking? (And I love my hark wobble-a-tron) (but that's probably just me)
:D


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PostPosted: Wed Feb 17, 2016 12:05 am 
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Joined: Wed Mar 27, 2013 1:19 pm
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Location: Macedon Foothills (Sunbury), Victoria
yakabot wrote:
Putting it out with the hose? I'm guessing just enough water to stop the flames? Not a good soaking? (And I love my hark wobble-a-tron) (but that's probably just me)
:D

Lolol

Not the tri-fire man, I'm talking about the hark weber kettle knock off....

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_________________
Hark style offset smoker
1986 57cm Webber Kettle
Shiny Gasser
lil Brinkman
Charcol grill
Modded BBQ specialist
Creosote enthusiast
...... Sooooo wheres the brisket at??

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PostPosted: Wed Feb 17, 2016 12:17 am 
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Location: Melbourne
Oh, cool then. :D


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PostPosted: Wed Feb 17, 2016 11:49 am 
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Joined: Wed Mar 20, 2013 12:46 pm
Posts: 1564
Location: Sydney
Beaver wrote:
1. start a small fire in the smoker (some use a chimney starter with lump charcoal others use butchers paper from the cook before and kindling)
2. slowly build up a bed of coals using gradually larger pieces of wood until you maintain thin blue smoke at your desired temperature.

dont prematurely put your meat on untill you have a well maintained pit as the smoke profile of the food happens early

it is always recommended that you have a small raging fire than a large dull one.
If you find that you are creating a large hot spot next to the firebox then some move the fire to the middle of the grate rather than up against the wall of the firebox.
Some use a water pan up against the right hand-side to dampen the temps

also, run your pit with the dampers wide open and manage temp using the desired amount of fuel


This ^^

I also sort my splits into size groups (usually 2-3 different sizes) because as beaver said control temp with the size of fire and by having some different size splits you can further meter your fire size. Remember you always want to see a flame, you will not get clean combustion without it.

It also helps to stage your next log in the fire box (i.e. fire in the back of the box and next log staged at the front)

It is a lot more work doing it that way and you'll be adding a log every 30mins to 1 hour but thats the ONLY way to run an offset in my opinion.

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