Starting the Smoker

Kevin Bevington of HomeBBQ.com demonstrates getting a bullet style (Weber Smoky Mountain), and an offset style (Stumps Smokers offset ready to cook on. This is a segment from "Backyard BBQ with HomeBBQ.com" DVD. HomeBBQ.com has held Team of the Year honors for 5 consecutive years in the FBA.

Category:

Howto & Style

Tags:

• bbq
• barbecue
• grill
• food
• recipes
• recipe
• smoke
• smoker
• grilling
• smoking
• rubs
• sauce
• barbeque
• charcoal
• stumps
• wsm
• weber
• smoky
• mountain

[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

[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.

[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?

[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!!!