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Adding lit or unlit charcoal to smoker
Posted on 2/28/19 at 11:23 am
Posted on 2/28/19 at 11:23 am
During the cooking process, will adding unlit charcoal to the firebox put a bad flavor in the meat?
I usually use Kingsford original briquettes. Thinking of buying some of the natural lump charcoal to add unlit to the smoker, but still would like an opinion.
I usually use Kingsford original briquettes. Thinking of buying some of the natural lump charcoal to add unlit to the smoker, but still would like an opinion.
9
Posted on 2/28/19 at 11:24 am to Datfish
quote:
will adding unlit charcoal to the firebox put a bad flavor in the meat?
i say yes. I believe it brings the temp down too.
just get a chimney, light the coals in there and add to the box.
Posted on 2/28/19 at 11:27 am to Datfish
quote:
Thinking of buying some of the natural lump charcoal to add unlit to the smoker, but still would like an opinion.
I find the natural stuff tends to burn a bit hotter, and faster than the Kingsford stuff.
Like already mentioned, put the coals in a starter and light them before adding.
Posted on 2/28/19 at 11:29 am to MorbidTheClown
Alright thanks for the advice
Posted on 2/28/19 at 11:38 am to Datfish
I use the Minion method in my WSM when doing long smokes.
Meaning I have unlit charcoal in my charcoal chamber.
I have never had a bad flavor in anything that I have cooked.
I use lump, not briquettes.
Meaning I have unlit charcoal in my charcoal chamber.
I have never had a bad flavor in anything that I have cooked.
I use lump, not briquettes.
Posted on 2/28/19 at 11:48 am to Datfish
quote:
will adding unlit charcoal to the firebox put a bad flavor in the meat?
No.
Posted on 2/28/19 at 1:25 pm to Datfish
You'll be fine with regular charcoal, dont use Matchlite or anything similar.
Posted on 2/28/19 at 1:31 pm to CHEDBALLZ
quote:
You'll be fine with regular charcoal, dont use Matchlite or anything similar.
Yeah forgot about the stuff that comes infused with lighter fluid.
Don't use that.
Posted on 2/28/19 at 2:44 pm to Datfish
Why would it? If you're doing a long smoke, you're either going to need to add unlit charcoal or have unlit charcoal in the firebox at the beginning of the cook anyway.
But, if you're worried about it, just throw whatever wood you're using for your smoke in for extra fuel.
But, if you're worried about it, just throw whatever wood you're using for your smoke in for extra fuel.
Posted on 2/28/19 at 3:03 pm to UpToPar
Newspaper also works in a pinch. Soak it first.
Posted on 2/28/19 at 5:11 pm to UpToPar
quote:
Why would it? If you're doing a long smoke, you're either going to need to add unlit charcoal or have unlit charcoal in the firebox at the beginning of the cook anyway.
This
Posted on 2/28/19 at 5:28 pm to Datfish
I just add briquettes as needed. They'll catch
Posted on 2/28/19 at 9:54 pm to Datfish
By the time your charcoal runs out, your meat has already formed a crust and will be unaffected by any unlit charcoal flavors.
Posted on 3/1/19 at 7:28 am to mmmmmbeeer
Ever notice how briquettes smoke heavily when first lighting in the chimney?
Want your meat to have a “briquette smoke” flavor instead of the wood (hickory, cherry, pecan or the like) that you’re otherwise trying to use?
Then don’t use unlit briquettes. Or better yet, just use lump.
Want your meat to have a “briquette smoke” flavor instead of the wood (hickory, cherry, pecan or the like) that you’re otherwise trying to use?
Then don’t use unlit briquettes. Or better yet, just use lump.
Posted on 3/1/19 at 11:00 am to sml71
quote:
Ever notice how briquettes smoke heavily when first lighting in the chimney?
Want your meat to have a “briquette smoke” flavor instead of the wood (hickory, cherry, pecan or the like) that you’re otherwise trying to use?
Then don’t use unlit briquettes. Or better yet, just use lump.
I use the minion method which means I have unlit charcoal laying underneath lit charcoal. I get up to 15 hour burn times using this method without having to add charcoal. Before I put the meat on, I dump the lit on top of the unlit charcoal and then let it burn for about 30 minutes before adding my meat. By then, the "white" smoke is gone and the additives have already burned off. I get no off taste using this method.
Posted on 3/1/19 at 2:22 pm to sml71
quote:This is from lighting the paper or whatever you use to get the chimney started.
Ever notice how briquettes smoke heavily when first lighting in the chimney?
Posted on 3/1/19 at 2:49 pm to sjmabry
I use the snake method in my Weber kettle. Half a chimney of lit coals, which have already flamed up and just white hot, gets added at the beginning of the snake. This is also when I put the meat on. I have chunks of wood, not the chopped up wood, lying on top of the unlit coals all the way around. Chunks smoke longer and don’t burn out as fast. Snake is 2x2.
Posted on 3/1/19 at 7:41 pm to RedHawk
quote:
I get up to 15 hour burn times using this method without having to add charcoal.
Exactly. I don't get that much time out of a load but it's definitely far enough along into the cook that adding 10-12 unlit briquettes is not screwing up the flavor of the meat. I've been doing this for years and I've never once got even a hint of raw charcoal flavor in the finished product.
In fact, I'd argue that adding unlit briquettes is better than adding lit due to a steadier temperature being maintained as the unlit briquettes slowly ignite, as opposed to adding half a chimney of white hot charcoal at once.
Posted on 3/1/19 at 7:50 pm to UpToPar
quote:
Why would it? If you're doing a long smoke, you're either going to need to add unlit charcoal or have unlit charcoal in the firebox at the beginning of the cook anyway.
Not necessarily. I use an offset stick. I burn the coals in a chimney and put those in the beginning with wood and only add wood throughout, even if a long cook.
This post was edited on 3/1/19 at 7:51 pm
Posted on 3/1/19 at 9:03 pm to Datfish
Well, I had 2 smokers going today, a metal bullet smoker with 2 grates and a homemade smoker I built for cold and hot smoking.
I just added coals as needed without using the coal chimney method and it was fine.
I smoked a 15 lb. Boston Butt, some turkey necks and beef jerky. The Boston Butt has been pulled apart for pulled pork sandwiches and the turkey necks will be used in my jambalaya I'm making tomorrow for my brother-in-law to feed folks coming to his house for Endymion.
The jerky is for me and the wife.
Just had too much going on to pre-light charcoals and it worked out fine.
I just added coals as needed without using the coal chimney method and it was fine.
I smoked a 15 lb. Boston Butt, some turkey necks and beef jerky. The Boston Butt has been pulled apart for pulled pork sandwiches and the turkey necks will be used in my jambalaya I'm making tomorrow for my brother-in-law to feed folks coming to his house for Endymion.
The jerky is for me and the wife.
Just had too much going on to pre-light charcoals and it worked out fine.
This post was edited on 3/1/19 at 9:05 pm
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