Hello from Central Illinois

Discussion in 'Roll Call' started by timothy, May 20, 2008.

  1. timothy

    timothy Newbie

    My name is Tim and I have been smoking, of sorts for a number of years.

    I use a Weber kettle with a fire brick dam and restaurant pan for ribs. I also have an electric water smoker that I use with wood chunks and sometimes with a small hot plate and wood chips/herbs. I also use a flower pot/electric charcoal starter/heating duct/trash can for cold smoking salmon.

    Friends with orchards supply me with apple, pecan, and cherry wood. A wood worker friend supplies shavings and sawdust.

    I used to get wonderful briquette with starch binders and no petro-chemicals. Are their any sources remaining?

  2. gooose53

    gooose53 Smoking Fanatic SMF Premier Member

    Welcome to the SMF Tim!! Check out Jeff's free 5-day course and his rub and sauce recipes!! I use my Weber kettle as well with a Smokenator, puts out some mighty fine Q. Look around and ask questions if ya need help.
  3. richtee

    richtee Smoking Guru OTBS Member

    Welcome Tim... and you wanna move on to lump charcoal. Beats bricks hands-down in heat production and ash reduction. Not to mention not coating your meats with whatever they use to hold that other stuff together.

  4. chargrilled

    chargrilled Meat Mopper

    Hell Springfield Tim, I am originally from Champaign, were neighbors!!! Dont know about the starch briquets or binders. I use R. Oak briquets only. Natural. Good luck
  5. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    welcome to smf tim, you will like this site!!!! maybe you should ck out some lump charcoal if you want to get away from the "quettes".
  6. bondvader

    bondvader Smoke Blower

    Welcome to the SMF Look around there's alot of good information.
  7. timothy

    timothy Newbie


    I was not clear in my intro. There is no Kingsford in my grill.

    I've been using lump charcoal (Royal Oak) for years and fruit or nut wood. I also had a opportunity to use the Chinese Spindle charcoal for a while. That stuff really burned hot and long with little ash. I'd like to see it again.

    About a dozen years ago, Weber began selling briquettes with no mineral carbon. They used starch as the binder. Very clean and long burning with no petro smell. They only made the briquettes for about 4 years.

    Three years ago, Meijer began selling "Big Briq" from Blackwood Canyon. These used yucca (starch) as the binder. Clean burning but disintegrated when hot.

    Two years ago Home Depot had a similar product.

    These products were very convenient for getting a large fire going and I only have one chimney.

  8. Hi Tim, Welcome to the forum. Hey...do you have any pic's of your flower pot salmon smoker......no kidding,I'd love to see that one. Show us some pic's. And again welcome..you'll like it here.

  9. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Hello Tim, and welcome to the SMF. Sounds like you're a guy who can take on a challenge hardware wise. Good luck on your next smoke, try to post some Q View too!
  10. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Welcome to the forum.
  11. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Hey Tim, keep your nose to the ground here. Things are real good here.
  12. stfron

    stfron Smoke Blower SMF Premier Member

    Hiya- Welcome! I'm from Central IL- Up in Washington, which is just near Peoria.
  13. kookie

    kookie Master of the Pit OTBS Member

    Welcome ..............Great people and great info here................
  14. timothy

    timothy Newbie


    Here is a picture of my cold smoking set up.

    As you can see, the lid is off so you can see the rack. This is an excellent smoker. The original idea from Jacques Pepin vented the smoke into an old refrigerator.


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