jsmorrow2s
Full Fledged Farker
- Joined
- Jun 18, 2015
- Location
- Auburn, Il
I understand that it's the cook not the cooker that makes good ques. That being said it have thought of more questions than answers.
What I like about the SF is there is more cooking area. The warming oven serve as a feasible way to hold meat if it's done early and to let it rest, along with the fact it can cook sides as well.
What I like about the lsg is the set it and forget it way of cooking. I can focus on finishing sauces, turn in box prep ect. I can also get some much needed sleep a well.
That being said, about how mch wood would I expect to store before purchasing a SF? Thinking 4-6 splits toget it up to temp and 1 split every 30-50 min. Approximately what is the going rate of wood per cord? Half cord? Can I run greener wood at a higher temp with the thought of the meat won't be taking on as much smoke as it will cook faster?
I also like the taste my pbc produces with the charcoal and wood splits. The times I've tasted wood off a stick burner I didn't care for it. But then again the cook themselves wood rather drink than pay attention to meat.
Thank you all for the comments and keep me coming as I'm truly undecided about hitch way I want to go
What I like about the SF is there is more cooking area. The warming oven serve as a feasible way to hold meat if it's done early and to let it rest, along with the fact it can cook sides as well.
What I like about the lsg is the set it and forget it way of cooking. I can focus on finishing sauces, turn in box prep ect. I can also get some much needed sleep a well.
That being said, about how mch wood would I expect to store before purchasing a SF? Thinking 4-6 splits toget it up to temp and 1 split every 30-50 min. Approximately what is the going rate of wood per cord? Half cord? Can I run greener wood at a higher temp with the thought of the meat won't be taking on as much smoke as it will cook faster?
I also like the taste my pbc produces with the charcoal and wood splits. The times I've tasted wood off a stick burner I didn't care for it. But then again the cook themselves wood rather drink than pay attention to meat.
Thank you all for the comments and keep me coming as I'm truly undecided about hitch way I want to go