Starting the Smoker

[Tewrobert]

Great video, Nice to see someone that knows what they are using and how to use it... I have seen a bunch of smokers and barbecuers and your at the top of my list, Thank you for sharing..

[janable2000]

I'm just learning to smoke on a water smoker. Which is the best way to add more charcoal when needed - adding unlit charcoal to hot charcoal or Using a chimney of already lit charcoal?

[tinzin69]

Nice one - good info. Can and sand tricks useful! Found the black humor, if I am call it alluring. Allow me; the repeated referral of 'thicker material', and the presentation of the oxygen inlet valve all so nonchalantly. Then the foil paper and cleanliness of the BBQ.

Not so sure about your assertion that locating the outlet chimney nearside to the fuel chamber results in more even heat distribution.

Cheers.. Will check out your website.

[southernfryedyankee]

Nice vid, I just built a UDS, I was curious to what your burn time is on the amount of charcoal you used?

[moucon]

Hey @homebbq.... I kind of have to agree wtih these guys - I'm not what Kingsford (the brand I use) briqs are held together with ... I've always assumed it was something bad (parrafin) and therefore don't put them in the smoker un-lit. Of course even "lit" the whole thing isn't burning -just the outer layer so I guess I'm contradicting myself. What brand of hardwood briqs are you using - I'd rather just go with that if available around here. Thx !

[homebbq]

@moucon what makes a "natural hardwood briquet" is, made from carbonized wood and a natural binder, like vegetable paste. When I made that video (2007), I used Duraflame which isn't available where I'm at now. Other options would be Nature Glo (restaurant grade), they have a commercial briquet and a restraunt grade natural briquet. Wicked Good Charcoal is another one, if you look hard enough there are others. But if I don't have it, I use lump. Search Google for nakedwhiz charcoal database

[MajesticChicken]

Cool video man! Love that trick you did with the can and the charcoal.

[kamley13]

now you don't want to start cooking till all the charcoal is grey correct, or do you just start when you are up to temperature. Just a question, you are using the in can to start all of it correct, so you don't have to have multiple chimney starters!!!

[sharkbait8088]

Only use fully lit briquettes. The briquettes are formed and held together with petroleum products, which are of course carcinogens. Adding unlit briquettes to a smoker is just contaminating the meat with carcinogens. 

[homebbq]

@sharkbait8088

What binders are you referring to? Petroleum distillates are in quick lighting brands of charcoal, and the only case I know of where petroleum products are in charcoal. I said many times here, using hardwood briquets or lump charcoal. No petroleum products are in all hardwood briquets, or lump charcoal. And the biggest reason for using a charcoal chimney is to not use lighter fluid, or a quick lighting charcoal, which contain petroleum distillates.

[sharkbait8088]

@homebbq Not all briquettes are made the same way, the traditional method used starches as binders, more modern methods use paraffins and petroleum solvents even if they are not quick lightning. Anything that goes into the smoker ends up in the meat. Hence all of the briquettes or charcoals that go into the smoker should be fully lit to ensure that unwanted chemicals and impurities do not taint the food.

[homebbq]

@sharkbait8088 Starches are still used in natural hardwood briquets, and no binders are in lump charcoal, its wood. No studies I have seen make your second point, it is opinion. All studies I have seen mention grilling, "charring" the meat. Not one, I saw mention PAH's in true barbecue (indirect cooking). I did not see any credentials in your profile. If you post again about this, please have facts that backup what your saying, and your credentials.

[MrSaxman77]

@homebbq I completely agree! I prefer natural lump charcoal for flavor and heat but can;t argue with the slow and even burn of briquettes. I recently found some natural hardwood briquettes and am in heaven! the best of both worlds. If you can find hardwood briquettes, GO FOR IT! Nice video. I'll check out your web site!

[homebbq]

@MrSaxman77

Thank you, I appreciate yours, and the other responses here. I have been at this for over 30 years, and have done very well over the last 8 years in competition. I have taught many, from the experienced competitor to the person trying this for the very first time, I love to give back and teach what I have learned, It's rewarding to know I have helped.That is what my website is all about, it's loaded with information that will help you learn a lot about the great passion called BBQ.

[KingmanIII]

@MrSaxman77

Lump is great for searing...gets steaks a nice medium in under 10 minutes.

I use only lump for steaks and keep the briquettes for large barbecues.

[SonnyVegasPuppets]

Thank you very much for the fantastic advice!!

Just bought this smoker at a garage sale and never used one, but heard smoking meat is a wonderful eating experience.

Do you have or can you suggest any yummy recipes for the smoker? Pork? Chicken?

With over 12, 500 views I'm surprised you dont have more people saying thank you. It's like the "eat and run" company.

Have great Summer homebbq!

[Trashfished]

@SonnyVegasPuppets try to bine a chicken or turkey overnite in a solution of 1 gallon water 1 cup salt and 1 half cup sugar. add lemons, oranges, bay leaves, jalepenos too ! Whatever you like. rinse and smoke it!! I garauntee this one!

[homebbq]

Difficult question, not all lump and briquet charcoals are created equal, and it depends on how it is used. For the cooker and method used in this video, my preferred would be a All Natural Hardwood Briquet, its a bit more difficult to find, but well worth it. It gives you the benefits of both, the slow burn and easier temp control of briquets, and the natural wood flavor of lump charcoal. But, if I could not find it, I would then look for a high quality lump charcoal. I hope this helps.

[14dollarz]

Do you have a preference from using charcoal vs lump charcoal?  I've heard people say that lump make the food taste better.