The big challenge with green wood is that it has a lot of moisture or sap still in the wood. This causes it to burn at a lower temp, usually resulting in a thicker, heavier smoke...unless you have a really good bed of coals to burn it on which usually means that you're cooking in the 350* range to have it burning clean enough. It's not the only way to do it with green wood, that's just the way I understand it.
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Tim
[COLOR=darkred]“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.”[/COLOR] - Mark Twain
- Beautiful family
- Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB
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