How to build a fire in a reverse flow smoker.

Huffytt · Post by **Huffytt** » March 15th, 2012, 6:45 pm

Thanks dcman. Does the oak add or contaminate to the flavour?

Smokeone · Post by **Smokeone** » March 15th, 2012, 6:59 pm

I think oak adds to the flavor! I know several people that use it to smoke with.

Gizmo · Post by **Gizmo** » March 15th, 2012, 7:06 pm

Huffy I could have sworn I posted a wood shopping list on here somewhere but DANG if I can find it now.

It was sort of a starting point for wood flavors and blending technique.

S1 or DC do you happen to know what I'm talking about or did I just dream it?
If it aint here then I'll get it done and on here ...

Smokeone · Post by **Smokeone** » March 15th, 2012, 7:24 pm

I do not recall seeing that post, RIck! I think we talked about it at the shop,....................maybe? I know it has been spoken of, but where and when, I dont know!

How is that for a definite maybe!

Huffytt · Post by **Huffytt** » March 15th, 2012, 7:41 pm

Thanks guys. Just want to get this thing going with a reliable heat source and results. We have many hard woods down here, but they all go by local names, so its hard to equate to what you guys are using.

Smokeone · Post by **Smokeone** » March 15th, 2012, 7:48 pm

If you don't mind, where is down here? Might be able to help crossover some names.

YouTube · Post by **Frank_Cox** » March 15th, 2012, 7:50 pm

Well for the record there is no reason you can't use only charcoal in a reverse flow. We use a mix of oak and hickory.
Rick, I don't remember seeing the post you speak of
Huffy, what do you call the trees you have available?

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Gizmo · Post by **Gizmo** » March 15th, 2012, 8:05 pm

I'll try to get something started on wood selection list then everybody can add to it...

The Czar · Post by **The Czar** » March 15th, 2012, 9:04 pm

Huffytt wrote:Thanks dcman. Does the oak add or contaminate to the flavour?

S1 is right....I think it kicks in a bit of good mix flavor....

Rick.....I don't remember seeing anything either but I will look for it soon....

The Czar · Post by **The Czar** » March 15th, 2012, 9:06 pm

dcman wrote:
Huffytt wrote:Thanks dcman. Does the oak add or contaminate to the flavour?
S1 is right....I think it kicks in a bit of good mix flavor....

Rick.....I don't remember seeing anything either but I will look for it soon....

Frank thanks for clarifying....I didn't know....just seems like $$$ to run just charcoal though?

upinsmokebbq · Post by **upinsmokebbq** » March 16th, 2012, 5:57 am

Frank......thanks for the video. Good job!

upinsmokebbq · Post by **upinsmokebbq** » March 16th, 2012, 6:34 am

dcman wrote:
dcman wrote:
Huffytt wrote:Thanks dcman. Does the oak add or contaminate to the flavour?
S1 is right....I think it kicks in a bit of good mix flavor....

Rick.....I don't remember seeing anything either but I will look for it soon....
Frank thanks for clarifying....I didn't know....just seems like $$$ to run just charcoal though?

Depends on how you look at it really. Charcoal is not cheap...but if you have ever cut, split, stacked, hauled and then stacked again...wood starts to look pretty pricey if you consider your time to be worth anything at all. I have a pretty good supply of hickory and am going to get some oak first chance I get. It splits a whole bunch easier & I am not sure my palate is discriminating enough to tell any difference. I know I have used different woods in my pellet cooker and can't tell much difference there. Seems to me like a lot of the flavor comes from meat drippings being turned into smoke.

Charcoal does have a plus side. The competition team that I cook with burns wood and shovels the coals into the cookers. There have been times when having to fire several smokers in cold weather, our wood burner just could not keep up...and it is large. If you need a lot of coals in a hurry, charcoal will get you there. Plus it lasts longer in the cooker. You do what ya gotta do to get through the night when you have 150 butts, 160 slabs of ribs, a whole hog, and 100 chicken halves on the pits.

YouTube · Post by **Frank_Cox** » March 16th, 2012, 4:49 pm

upinsmokebbq wrote:
Charcoal does have a plus side. The competition team that I cook with burns wood and shovels the coals into the cookers. There have been times when having to fire several smokers in cold weather, our wood burner just could not keep up...and it is large. If you need a lot of coals in a hurry, charcoal will get you there. Plus it lasts longer in the cooker. You do what ya gotta do to get through the night when you have 150 butts, 160 slabs of ribs, a whole hog, and 100 chicken halves on the pits.

Hahaha, I hear ya there Buddy! It does have it's advantages

Huffytt · Post by **Huffytt** » March 17th, 2012, 7:37 am

Guys sorry. I could have sworn I hit submit for this reply yesterday. Smokeone, here is Trinidad, of Trinidad and Tobago, very end of the Caribbean Island chain. Last stop before Venezuela.
Frank, some of local hard woods, by local names then scientific, are:
Guava- Psidium Guaiava. Poui-Tabebuia Serratifolia. Mora Excelsa-subfamily Caesalpiniodeae. Greenheart- Chlorocardium. We also have Teak and a little Purple heart.

Gizmo · Post by **Gizmo** » March 17th, 2012, 8:17 am

@ Huffytt:
The thought of burning Teak makes me ill - but then I got over burning Walnut so here's to you.

Do all those you listed bear fruit? - if not, start with the ones that do.

If it were me I would burn each one at a time and always do something very affordable like chicken.
At 1 to 2 hours per cook, you could check out 3 of those woods on a single Saturday - go through that list in a couple weekends. won't take long to establish your favorites. If you find some good ones you could always order some fruit wood chips online to blend with it and "bend" the flavor around to your liking.
Asking around locally should speed up the process too...

Huffytt · Post by **Huffytt** » March 17th, 2012, 11:45 am

Yeah burning teak does sound sickening. That's a good idea. I'll see if I can get a batch of each start testing. Guess it will help other smokers in this area.

Gizmo · Post by **Gizmo** » March 17th, 2012, 11:51 am

Once you figure it out, let us know - I'll schedule my next vacation cruise down there and check your work!

Huffytt · Post by **Huffytt** » March 19th, 2012, 6:36 am

That sound like a plan. Maybe we could setup a mini competition or something. I have a good friend that does some amazing jerk.

Huffytt · Post by **Huffytt** » March 19th, 2012, 6:59 am

I think my son and I may have figured out the issue with my smoker not getting up to temp as quickly as it should or to a higher temp. The coal basket may be to small. It's size is determined by the size of the fire box door.

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Huffytt · Post by **Huffytt** » March 19th, 2012, 7:04 am

Got to do this with more than one post,

There is about two inches on either side of the basket, therefore wasting lots of volume.

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Huffytt · Post by **Huffytt** » March 19th, 2012, 7:06 am

So my son suggested we remove the basket and replace it with an expanded

metal inner door, hinged at the bottom, and curved to help funnel the coals when they are pored in. That way we can get much more coal or wood in, thereby creating more heat.
What do you guys think?

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YouTube · Post by **Frank_Cox** » March 19th, 2012, 8:00 am

I don't think you're problem is the amount of coals. when there is a problem like this it is almost always not enough air. Can be caused by air intakes are to small or the Ashes are choking out the fire. Could you upload a pic of both of you're air inlets? Ya know you can also call me while you are firing it up.

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Huffytt · Post by **Huffytt** » March 19th, 2012, 3:13 pm

Hi Frank.
will be in New York late tonight, I'll call you in the morning your time. whats the best time your time

The Czar · Post by **The Czar** » March 19th, 2012, 3:20 pm

Frank says call him anytime day or night....I think he's nuts.....

mdesmond6275 · Post by **mdesmond6275** » June 7th, 2012, 10:20 pm

Any funny tastes with charcoal? What about lump? It's pretty cheap around here. Just looking for others opinions

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How to build a fire in a reverse flow smoker.

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