Cooking on a stick burner you cook in a Zone. My zone is 275-325 YMMV. As you have discovered you need to maintain an active flame how big can depend on a few factors, Type of wood, moisture content,size of split, size of coal bed, wind and humidity.
Just because you cant see the smoke don't mean it aint doing it's job. Coming from a WSM your used to the flavor from charcoal. A stick burner gives a lighter flavor providing the fire is clean. your intake is your temp control more air hotter fire. the bigger the fire the more air required. It will take a few cooks but the pieces will come together, *Stick with it. *(Pun intended)
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Last edited by Bludawg; 12-06-2012 at 10:34 PM..
Reason: Addded info