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Whats your method for starting coals
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Thread: Whats your method for starting coals

  1. #1
    Senior Member
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    Whats your method for starting coals

    Well the UDS should be ready for this weekend what method do you use for starting your coals an how many to you use for how long of a smoke?

    Wes

  2. #2
    Senior Member cowgirl's Avatar
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    That's great Wes, looking forward to seeing what you cook first.

    I fill the basket, use a weed burner or chimney....just light a few on the top of the heap. Then use the air intakes for heat/temp control and close the air intakes when I am fininshed with the cook.
    The extinguished coals in the basket are used for the next cook.

    Hope you have great luck with it! They really are set it and forget it cookers.

  3. #3
    Moderator jimsbarbecue's Avatar
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    Like cowgirl I light few with either a torch, loft lighter or weber cube or just enough in the bottom of a chimney.

  4. #4
    A propane fueled turkey deep fat fryer base! Truly the Cadillac of chimney starters, IMO! It allows you to start cooking with charcoal in approx the same time as a gas grill takes to come up to cooking temp. About 12 mins
    I start with 10-20 briquets depending on the ambient temp. Put the lit briquets on top of unlit in the coal basket pop open the bottom vents to one hole on each side open when the pit temp gets around 220 I close the vents to one half open on each side. Gives me about 250-275 in the middle.

    Since I have it on my redwood deck I wrapped it with aluminum flashing to contain the sparks from hardwood briquets or lump. As a base I use a thick masonry paver to insulate the deck wood from lit briquets falling through the chimney and almost setting the deck on fire. Don't ask...




    Takes about 5 minutes of propane to get the briquets blazing


    This is 12 minutes after lighting, 7 minutes after turning the gas off.
    2 BPS Engineered Drum Smokers, steel & stainless steel
    Smokin' Yankee's Competition BBQ Team
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    KCBS - MCBJ, CTC

  5. #5
    Member backbay2's Avatar
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    I start with twenty in the chimney or coal basket and use a Sterno to light the briquettes so I do not have the ash from newspaper. My advice is light the UDS about an hour before you are ready to cook, because as a newbie to your drum (as am I) I ruined the first two cooks by throwing the meat on too soon and I could never line out my drum on temps..... So line out your temps, hold for a period of time and then cook, So plan ahead to take a little extra time to do it right the first time.

    http://www.google.com/search?hl=en&q...KcrLqAHMqoGIDw



    Once your a seasoned UDS'er you'll have a set up like scooters....... As you can tell, I'm not seasoned!
    Last edited by backbay2; 12-11-2012 at 05:06 AM.

  6. #6
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    key thing to remember is that as you get your drum more seasoned the temp issue sort of disappears

  7. #7
    Member backbay2's Avatar
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    Quote Originally Posted by Big Poppa View Post
    key thing to remember is that as you get your drum more seasoned the temp issue sort of disappears
    Interesting. First I heard of it and the kind of advice a beginner is always looking for.... What's the theory or reasoning behind this Big Poppa? Is it like cooking in a cast iron skillet, because I could understand that.... I do know a well seasoned skillet cooks better

  8. #8
    Senior Member sheepdad's Avatar
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    Here's my fire starter. This weedburner and 10-12 coals in a chimney.

    Bob
    __________________________________________________ ________________
    BPS UDS_OTS 22/Smokenator_Weber Genesis 330_Weber Smokey Joe_Charbroil COS

  9. #9
    Senior Member sheepdad's Avatar
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    Quote Originally Posted by Big Poppa View Post
    key thing to remember is that as you get your drum more seasoned the temp issue sort of disappears
    I don't know if it's "the more seasoned the drum" is? or " the more seasoned the cook is" !! ....BUT I do know that temp spikes that I used to get just don't happen anymore. The drum seems to "maintain" much better with age.

    Big Poppa, Does the creosote build up create sort of a insulation/heat sink effect?
    Bob
    __________________________________________________ ________________
    BPS UDS_OTS 22/Smokenator_Weber Genesis 330_Weber Smokey Joe_Charbroil COS

  10. #10
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    I put about 10-12 briquettes in a chimney use either my fish cooker base or the side burner on the gas grill to get them burning. I use lump in the drum basket for cooking. The main reason I use briqs in the chimney is avoid having those small pieces of hot lump falling out the bottom as I'm dumping into the drum. I leave my lid open just 2-3 after dumping the starter coals. Then close the lid & have all three intakes open. If I'm planning on cooking between 250-275*, when the internal temp passes 200*, I cap off one intake. At about 230* I cap off the second. At 250*, I turn the ball valve back about 50% & it usually settles in between 260 & 275. I may have to make small adjustments on the valve depending on air temp & wind. From dumping the coals until I have stable temp generally takes about 30-40 mins
    UDS. Chargriller w/sfb. Charbroil gasser, ancient ECB, turkey fryer.

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