The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 11-02-2013, 04:32 PM   #1
ericandcandi
Found some matches.
 
ericandcandi's Avatar
 
Join Date: 08-01-13
Location: Bossier City, Louisiana
Downloads: 0
Uploads: 0
Default To burn or not to burn, that is the question! ( Bark that is. )

Need help from the stick burn brethren. When adding wood to the firebox is it better to have less bark? Seems like every time I add firewood there is too much smoke and by the time it gets to that nice "sweet blue" my chicken is a bit bitter. I'm currently using pecan and bit wanting to change to another type of wood.
__________________
Smoke'em if Ya' Got'em......New Braunfels Longhorn Deluxe
ericandcandi is offline   Reply With Quote


Unread 11-02-2013, 04:47 PM   #2
Keystone
Knows what a fatty is.
 
Join Date: 05-01-13
Location: Ringgold, GA
Downloads: 0
Uploads: 0
Default

Yes, no, and a quick search led to this.

http://www.bbq-brethren.com/forum/sh...ad.php?t=46108
http://www.bbq-brethren.com/forum/sh...d.php?t=147306
__________________
Matt.
Keystone is offline   Reply With Quote


Unread 11-02-2013, 04:59 PM   #3
caseydog
somebody shut me the fark up.
 
Join Date: 07-08-10
Location: Texas
Downloads: 1
Uploads: 0
Default

With or without bark, wood will burn less efficiently when it is cold, which creates that thick smoke. Once the wood get's up to temperature, it will burn more efficiently -- which means it will burn cleaner.

The best way to avoid that smoke is to add small pieces of wood to your hot coals. You can also help the process by pre-heating your wood in the sun, or on top of your cooker. Use smaller pieces of wood, which means you will have to add wood more frequently, but your lower wood to coals ratio will give you a cleaner smoke.

CD
caseydog is offline   Reply With Quote


Unread 11-02-2013, 05:01 PM   #4
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Downloads: 0
Uploads: 0
Default

You shouldn't be putting your chicken on before you get the sweet blue.
__________________
Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
HeSmellsLikeSmoke is online now   Reply With Quote


Unread 11-02-2013, 07:02 PM   #5
dport7
is one Smokin' Farker
 
Join Date: 10-08-13
Location: North East Georgia.
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by caseydog View Post
With or without bark, wood will burn less efficiently when it is cold, which creates that thick smoke. Once the wood get's up to temperature, it will burn more efficiently -- which means it will burn cleaner.

The best way to avoid that smoke is to add small pieces of wood to your hot coals. You can also help the process by pre-heating your wood in the sun, or on top of your cooker. Use smaller pieces of wood, which means you will have to add wood more frequently, but your lower wood to coals ratio will give you a cleaner smoke.

CD
Quote:
Originally Posted by HeSmellsLikeSmoke View Post
You shouldn't be putting your chicken on before you get the sweet blue.
Agreed!!!
__________________
If it turns out good, eat it, if it turns out bad, eat it anyway! Finish Strong!
dport7 is online now   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 08:24 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts