How much charcoal for 12 hour smoke

Around here there isnt much hardwood just pine etc but if you had hardwood at your disposal it would help a lot. A direct-heat grilling is ideal for this type of cooking and involves laying out a single layer of charcoal across the bottom of the cooking grate.

Low and slow What most barbecue recipes use around 225-250ºF.

How much charcoal for 12 hour smoke. You will be able to complete your tasks with approximately 15-20 coals. If you need a scorching fire for searing steak instantly you need a lot more charcoal to finish your job. In this case you need at least 30-40 coals.

For cooking or smoking slowly. If you like cooking or smoking slowly then you also dont need to. Briquettes 15 coals each side then add 7 per hour Instant Light or Lumpwood 07kg each side then add 025kg per hour TIP 2- 30-35 cm dia Direct cook.

Using our Briquettes 24 coals across the grill then add up to 10 coals per hour. How much charcoal to use when smoking. Smoking is a very different beast than grilling and requires a different setup and varying amounts of charcoal.

There are two main types of smoking. Low and slow What most barbecue recipes use around 225-250ºF. Hot and fast Anything above 325F often used when cooking poultry.

Low heat think tender white fish or for using the coals to light a smoker - fill the chimney 25 full. Medium heat burgers brats etc - fill the chimney 50 full. Medium high heat or for a full grill of medium heat.

Think of more spread out charcoal in the grill fill the chimney 75 full. In this case I would fill a Weber charcoal chimney completely full of charcoal. This will take about 90 briquettes of Kingsford Blue which is about 45 pounds worth of fuel.

Use the chimney to light the charcoal and once the coals are ashed over spread them evenly across the charcoal grate. Keep the bottom and top air. A direct-heat grilling is ideal for this type of cooking and involves laying out a single layer of charcoal across the bottom of the cooking grate.

The amount of charcoal youll need for direct-heat grilling is about 100 briquettes. If youre cooking multiple cuts of meat that require different temperatures a two-zone fire is the best. I too have a Brinkman offset but no longer use it.

The amount of charcoal I used was disturbing. There are mods that you can do to help search this site but unless it was summer and in direct sunlight I burned two bags every smoke 12 hours plus. Around here there isnt much hardwood just pine etc but if you had hardwood at your disposal it would help a lot.

I built a UDS and can get one long smoke and one short smoke. Plan to use about 10 pounds of charcoal for two to three hours of smoking smaller quantities of foods such as whole fish roasts and hams under 4 to 5 pounds. Have on hand 20 pounds of charcoal for longer smokes.

About 10 pounds will burn for two to three hours. How much charcoal do you use on an overnight smoke of brisket. I threw a 12lb packer in a 10 last night and now at 1PM it is just about done.

I used a 20lb bag of kingsford and a 12 lb bag of Stubbs lump I found at Lowes. 30lbs of charcoal just seems like a lot. This is my 4th or 5th brisket and I dont ever remember using that much.

He always uses briquettes about eight pounds. Fill the firebox with unlit coals interspersing them with unsoaked wood chips or chunks. Create a depression in the briquettes.

Arrange a few four to six lit embers on top. Burns using this method can last 8 to 12 hours. Since you wont be smoking for as long you wont need as much charcoal.

Figure on using 12 to 34 of a chimney of briquettes or maybe 13- to 23-full for lump. Though we do recommend loading the smoker with more as theres nothing worse than having to top up part way through a cook. How much fuel you use depends on the size of your Kamado and how often and what type of cooking you do.

12 hour briskets use as much fuel as a dozen quick burger cooks. And the burgers use much less fuel on a KJ Jr. Than a Big Joe even if a full packer brisket wont fit on the little guy.

Areas of charcoal may be 12 hours in when they start to burn. Wood chunks distributed through out will start to smoke as the fire moves in the firebox enabling continuous multihour smoke if thats what you want without adding wood. I have had two other smokers one vertical one side box which worked just the opposite.

Thats how you can smoke for up to 12 hours by following the minion method without replenishing the charcoal. That said if I just need to top up my Weber Smokey Mountain sometimes Ill fire up 34 of a chimney starter and dump it. I just did ribs for 5 hours and you could hardly tell I used any charcoal.

I use my Akorn two or three times a week for grilling probably twice a month for smoking and I have used maybe 16 pounds of Royal Oak lump since I moved in July. Thats a guesstimate but its not more than 24 pounds for sure. As far as how much actual wood to.

18 to 14 open. 18 to 14 open. Kingsford Original Briquettes.

• LONG LOW SLOW For Pulled Pork 107-121 Celsius Hot Coal. Time Until the Kettle Stabilizes. 10 - 12 hours.

For slow cooking in your grill or smoker place a pile of unlit chunks in the cooker and light just enough to cover the top of the unlit charcoal. The charcoal will slowly burn downward providing you with low steady heat. Mix a few small chunks of smoking wood in the unlit charcoal to add smokey flavor to your food.

Tips for Using Lump Charcoal. Set-up for 12 hour Smoke. August 2015 in EggHead Forum.

How do you set your bge up for a really long smoke. Doing a pork shoulder tonight for consumption tomorrow. Ive been filling the charcoal up to the fire ring but the smoke from the wood chunks seems to die off halfway through the smoke.

I use equal measures of salt and pepper half a measure of granulated garlic half a measure of onion powder a quarter measure of paprika and an eighth measure of cayenne. Apply the rub liberally wrap your brisket in plastic wrap and put it in the refrigerator overnight.