Originally Posted by MJ_Tenn
Been cooking on my Lang 48 reverse flow smoker for the last four months and am really feeling good about fire management. I have used wood as my only source for heat and smoke and it dawned on me that the sticks I was adding was too large. Got my chopping ax out and split my oak and hickory logs into much smaller splits....coke can size just like I knew I should be using and my fire control was quite easy! Gonna smoke two Boston Butts Friday and am looking forward to the control I have finally attained with fire management!
How much more often do you have to add wood with smaller splits? How many sticks do you add as opposed to before?
Weber Genesis 310, Weber Performer Gold, Weber Jumbo Joe, Chargriller Smokin Pro w/ side firebox