Originally Posted by 42BBQ
Thanks a lot brother, I'm trying learn stickburning without coal or lump because I have a bunch of red oak I got in exchange for two smoked butts. So any words of wisdom I appreciate :)
Not sure if my way of running fire in a stick burner is the "right" way to do it but I've changed it along the way since I've been using my pit. When I was running straight wood at first my food, especially ribs I found a bit too smokey. I found that smaller fires helped that. So what I started doing was when I was lighting the pit I'd lay down a bed of lump then put about 4-5 splits on top and light the fire. Once it's all lit I close the doors on the pit & I run the pit with all vents open to burn the wood down and preheat. Once it's up to temp I close the intakes to 1/4 & I add 1-2 splits at a time as the fire burns down. I usually keep a fairly small fire in the pit from here on out. I add extra coal when I'm doing a hot and fast cook.
Just sharing my method if it's of any use.