cayenne
is one Smokin' Farker
Hello all,
Ok, first...I'm pretty much convinced to order the Blue Smoke Smoker.
I'm just trying to manage money, and figure out options....
But it made me think, with this "new" to me method of allowing free flow of O2, from the fire box through a full opened stack....how much wood will this thing go through per session?
Let's say, I'm doing a couple chickens and 1-2 briskets or the equivalent per session.
I believe briskets on this, I'm gonna be looking at roughly avg 14-16 hours I'm guessing.
I can't find on the website how large the firebox is....anyone know?
But to those who own the BS Smoker...how much wood do you run through a session?
What size works best?
I live in the New Orleans area, and found this guy that appears to deliver
https://hwfirewood.com/order/
It appears it comes in 18" length and 24". From what I've read so far, it seems 18" is the way to go....hoping it will fit well in the Blue Smoke smoker....?
Please forgive a lot of noob questions, but pretty much till now, my wood experience had been with buying bags of it from Academy Sports and just burning each piece "as is".
I'd not thought of splitting them like I'm seeing many videos do now.
I've read on here what I think are "splitters" you can buy...that you set the wood on and hit with a small hand held sledge hammer....is that the way to go?
From what I can tell, you need to do this to get thinner pieces so you can manage the offsets that want full air flow and have no baffles...that the temp control is via how you fuel it...right?
It's been so long since I lived anywhere where you ordered firewood...not sure how how much wood in a cord.
A cord is what will fit in a bed of a large pickup truck?
Anyway...how much wood are ya'll using...per cook? How many cooks would you say you do in a year? How much wood do you order (or go out and chop)?
I'm trying to plan for a place to put it and how much I need to budget for it.
Thank you in advance,
cayenne
Ok, first...I'm pretty much convinced to order the Blue Smoke Smoker.
I'm just trying to manage money, and figure out options....
But it made me think, with this "new" to me method of allowing free flow of O2, from the fire box through a full opened stack....how much wood will this thing go through per session?
Let's say, I'm doing a couple chickens and 1-2 briskets or the equivalent per session.
I believe briskets on this, I'm gonna be looking at roughly avg 14-16 hours I'm guessing.
I can't find on the website how large the firebox is....anyone know?
But to those who own the BS Smoker...how much wood do you run through a session?
What size works best?
I live in the New Orleans area, and found this guy that appears to deliver
https://hwfirewood.com/order/
It appears it comes in 18" length and 24". From what I've read so far, it seems 18" is the way to go....hoping it will fit well in the Blue Smoke smoker....?
Please forgive a lot of noob questions, but pretty much till now, my wood experience had been with buying bags of it from Academy Sports and just burning each piece "as is".
I'd not thought of splitting them like I'm seeing many videos do now.
I've read on here what I think are "splitters" you can buy...that you set the wood on and hit with a small hand held sledge hammer....is that the way to go?
From what I can tell, you need to do this to get thinner pieces so you can manage the offsets that want full air flow and have no baffles...that the temp control is via how you fuel it...right?
It's been so long since I lived anywhere where you ordered firewood...not sure how how much wood in a cord.
A cord is what will fit in a bed of a large pickup truck?
Anyway...how much wood are ya'll using...per cook? How many cooks would you say you do in a year? How much wood do you order (or go out and chop)?
I'm trying to plan for a place to put it and how much I need to budget for it.
Thank you in advance,
cayenne