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A Clean Burning Fire...Every Time! - Free Cooking And BBQ Magazine page contents .

A Clean Burning Fire…Every Time!

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Ask 100 people how they start their fire and you’ll get 100 different answers. I’ve tried many, but this is the way I prefer to set my fire for cooks. I get a clean burning fire every time.

First arrange your coals at the bottom of your Smoker. I strictly use Royal Oak charcoal. Then scatter tiny wood splits around.

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Then, with a blow torch, light one end until the coals turn gray and a live fire starts.

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Then I approach it from the other side.

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I happen to have an air hose to hit it with some 02, but you can leave it open for a few minutes to “breathe”.

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Then cover it with the Smoker, leaving all vents “wide open”.

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After about 10 minutes the “Dirty” part of startup will clear up and you’ll start to get a “Clear Blue Smoke.” Just what you want.

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Hard to see here, but it’s burning clean.

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I close the bottom vents almost 2/3 down and leave the top vent wide open as I reach 200*.

As soon as I see “Clean Smoke” (before I even reach temp) I put my meat on to get maximum smoke absorption.

You don’t need a lot of wood, as this will be one straight cook without any “peeking”. Most meats only take on Smoke up until 150*, so you’re just wasting wood if you overload it.

Today, I’m making a Pork Loin. I just trussed it, injected it, rubbed it and loaded it on. The Smoker is running at 220*. Max out at 240*. Planning on about 2 hours on the Smoker.

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A lot of people complain about loosing smoke through the door (leaking smoke) on their Weber Smoky Mountain. My solution, which stopped the leak, is to carefully wedge a piece of double folded, heavy duty aluminum foil in there. Careful not to break the handle. Completely no leaking. An inexpensive BBQ hack.

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To keep cleanup to a minimum, I wrap heavy duty aluminum foil around the water pan and add a cake pan on bottom, to catch the drippings.

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I periodically go out to spot check the temp. But basically,its set it and forget it.

Clean Burning Fire

Clear Blue Smoke

I pulled the Pork just short of 2 hours, when it hit 140* internal. The safe zone for juicy pork.

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I got a nice exterior color, tender and juicy interior, with a nice hint of mesquite wood smoke flavor and tasted the seasonings of my choice.

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Give it a try your next cook. This is an easy surefire way to get a Clean Smoke everytime!

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By: The Pitmaster (and the Cook)

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