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Unread 12-06-2012, 10:39 PM   #3
BBQ Bandit
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Join Date: 02-15-08
Location: Harrisburg, PA
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Welcome to the fire - literally!

You have already began to see the true necessities for a stickburner.

The fire needs to remain a small but hot burning fire (after you establish a bed of coals)
White smoke bad - Thin Blue Smoke GOOD! (Thinner the smoke, the cleaner burning the fire.)
Add a pre-warmed split every 30-40 minutes.


A side note: The choice and overall condition of woods will play a role, too.
The species of wood will also impart different intensities of flavor.
Oak burns clean, hot, with a mild flavor.
Maple is slightly stronger.
Burning hickory would be a much stronger impression.

See - you are already on the right path... congrats and keep on burning.
__________________
Cooking at Mason-Dixon BBQ Services
Lang 84 Deluxe Kitchen known as "The Glamazon" , Custom Klose Backyard Chef... of Snot, and a 22.5 WSM

Former smokers;
Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD
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