275 Degree Fire - Example

[cappy]

I thought I would post this again to give anyone who wants it an example of a 275-degree fire.

This is on a Klose Backyard Chef (http://farm3.static.flickr.com/2446/3863186617_92d8d10445_b.jpg) with a 20x24 1/2-inch firebox and 20x52 main chamber, plus upright.

I typically start my fires with a charcoal base plus 1 or 2 mesquite sticks to get the fire going and the pit up to temp. After that, I maintain it with mesquite and occasional hickory chunks thrown in to keep the base at the right size.

Here's the base, which is about equal to what a Weber Charcoal Chimney holds (for a 250-degree fire I'll do less):

http://farm4.static.flickr.com/3511/3863970154_3b0b78e3dd_b.jpg

I then fill the chimney anywhere from 1/3 (for a 250-degree fire) to 2/3 (for a 275-degree fire):

http://farm3.static.flickr.com/2608/3863186973_4f3a4218e4_b.jpg

And add 1 or 2 mesquite sticks depending on size of sticks:

http://farm3.static.flickr.com/2617/3863970556_8d8d7b6bdc_b.jpg

http://farm4.static.flickr.com/3552/3863187471_aa5b60f95a_b.jpg

After it's hit 275 degrees:

http://farm4.static.flickr.com/3478/3863971040_b87f314919_b.jpg

http://farm4.static.flickr.com/3506/3863187905_affce43e43_b.jpg

Adding a mesquite stick that was preheated on top of the firebox for an hour (bursts into flame immediately):

http://farm4.static.flickr.com/3176/3863971458_1f899b36fe_b.jpg

http://farm3.static.flickr.com/2613/3863188233_46834964f4_b.jpg

For counterpoint, this is a 250-degree fire:

http://farm4.static.flickr.com/3546/3863971718_6fd8b15947_b.jpg

Note on stick sizes: My ideal stick of mesquite is the same diameter as a caulking tube - 2 inches thick - and 12 inches in length. I'll go with 10-14 inches in length, of course. If I have a 3 or 4 inch diameter stick, I prefer it to be a shorter length, and I prefer using any stick whose overall volume is much greater than my ideal as either the starter wood that goes in with the charcoal to get the pit to temp, or else if my base fire has burned down a little more than usual I might use a little larger piece of wood to get the fuel volume consistent.

[totally smoked]

Thanks cappy..as always very informative and I like this type of info..helps me along the smokey path :)

[SmokeandBeans]

:)Thanks Cappy,
This is exactly answers one of the questions that I was going to post.
The other question is how long do you need to let wood dry after it is
cut and split before using it in the smoker?

Thanks for answering previous questions. The pit referbish is complete.
If I can figure out how to do it, will post before and after pictures.

[cappy]

:)Thanks Cappy,
This is exactly answers one of the questions that I was going to post.
The other question is how long do you need to let wood dry after it is
cut and split before using it in the smoker?

Thanks for answering previous questions. The pit referbish is complete.
If I can figure out how to do it, will post before and after pictures.

It depends on the wood, its size, storage conditions, and climate.

Normally, wood is seasoned after about 1 year. Some may season in 6 months, given the right conditions. I think mesquite takes preferably 18 months or longer.

It's preferable to be pre-cut to the size you will ultimately need, because splitting dry logs can be more problematic sometimes than splitting them while they're green. Plus, the smaller size will season faster anyway.

People usually say the way to tell if the wood is seasoned is to look at the cut ends. There will be cracks in it, if it's dried out well. Also, you can hit a log against something and it makes a less full sound than when it's green.

The denser the wood, the longer it takes (mesquite, hickory, and to a lesser degree oak). The more humid your climate, the longer it takes. If you store it out of the elements - such as in a log rack under an overhang, it should season faster. You don't want to stack it in direct contact with the ground.

I cut mesquite at my place in West Texas and keep some on hand always. I also will buy the bags of hickory chunks from a place like Academy to use when I need to add just a bit of fuel. I'll also sometimes just get one of the big bags of pecan or mesquite and let that sit in my shed for awhile before using.

[amazingglass]

That is all the Charcoal you use?
Well I juess I know what i'm doing wrong, I use the whole bag and 3-6 pieces of wood
in my OK Joe.
Thanks
Mike

[cappy]

That is all the Charcoal you use?
Well I juess I know what i'm doing wrong, I use the whole bag and 3-6 pieces of wood
in my OK Joe.
Thanks
Mike

It will depend on the pit and its efficiency.

Mine has 1/2" thick steel in the firebox, and 1/4" thick in the rest. It also has a 52" long main chamber plus an upright. But it is very tightly made.

It takes about 1 hour to get to temp, perhaps a little longer in colder weather.

[jdodmead]

Cappy,
How long after you dump in the hot coals, do you normally have to add more charcoal or wood? I'm thinking right away after it gets up to temp, if it takes an hour to get there.Then how much do you add to keep the temp up?
Thanks
Jeff

[Zilla]

Great thread Cappy! Thanks for adding this.

[cappy]

Cappy,
How long after you dump in the hot coals, do you normally have to add more charcoal or wood? I'm thinking right away after it gets up to temp, if it takes an hour to get there.Then how much do you add to keep the temp up?
Thanks
Jeff

Since I add one or two sticks of mesquite to the initial fire, the charcoal are pretty much responsible for getting the pit to temperature over the first hour, and by that time the mesquite is going good and takes over. Sometime between 1 and a half and 2 hours is when I usually add another stick.

The main thing is you manage your fire by knowing how your fuel burns, as well as by the temperature gauge. If your gauge holds at 250 and drops to 240, add fuel. If you wait too long you will lose half an hour trying to recover.

I've used mesquite for 25 years, and have a pretty good idea for how long my fire holds at the size I want, so I only glance at the gauge which usually confirms that it's time for me to add a stick. When I add a stick, I also use my fireplace poker/hook and tongs to collect the fire if it's spread. And if I need just a little more "base" I will throw in a few chunks of hickory (you can get bags from places like Academy) to supplement. Since sticks are usually so irregularly sized.

I minimize the time the firebox lid is opened and do my work with tongs quickly. Because you can lose 5-10 minutes of heat recovery when you open the firebox lid, depending on how long it's open while you work.