offset1968
Well-known member
How old is your pit?
It is true if it is very new you will not have the most 'smoke flavor' impact but IMO that is not something that takes years but rather a handful of good long cooks to settle.
Does your wood have bark or did you strip it off?
I used to run very smokey, the opposite of you. I didn't want to, I just didn't know up from down.
During that time, I would strip off all the bark to try and help .... it is easy with well seasoned wood, it will fall just right off.
As I got better I still stayed with no bark .... food was certainly very good ... then one cook, I told myself ... just leave that bark on .... ten hours later I immediately realized my prior 'good cooks' had been missing something!
It is true if it is very new you will not have the most 'smoke flavor' impact but IMO that is not something that takes years but rather a handful of good long cooks to settle.
Does your wood have bark or did you strip it off?
I used to run very smokey, the opposite of you. I didn't want to, I just didn't know up from down.
During that time, I would strip off all the bark to try and help .... it is easy with well seasoned wood, it will fall just right off.
As I got better I still stayed with no bark .... food was certainly very good ... then one cook, I told myself ... just leave that bark on .... ten hours later I immediately realized my prior 'good cooks' had been missing something!