View Single Post
Unread 03-05-2007, 01:35 PM   #48
Quintessential Chatty Farker
Harbormaster's Avatar
Join Date: 07-14-06
Location: Wyocena, WI
Downloads: 0
Uploads: 0

When cooking with straight wood (y'all correct me if I'm wrong) controlling smoke and controlling temp are hand in hand. You need to keep a fire that is small but hot. This allows undesirable chemicals in the smoke to burn, while having the temps in the cook chamber low, where you want them. If you have a bigger, cooler fire, the smoke will be white and contain a lot of crap you don't want on your meat won't get burned off.
My Boys: Joseph (EI); Andrew (EE); Daniel (EE)
My Toys: 10 WSMs (B, C, DH, DA, EZ, DZ, EO, DU, DR, EE/DU mutt); Brinkman Cimmaron; Chuckwagon Cooker; 4 22.5" Bar-B-Q-Kettles; 2 18.5" Bar-B-Q-Kettle; 1 Red OTS (H); 3 WGAs (EZ, DE, N); 3 SJPs (DT, DR, DR); 2 Smokey Joes (A, K); Genesis Silver C (DU).
"For when democracy becomes tyranny, those of us with rifles still get to vote"
Harbormaster is offline   Reply With Quote