Done with the stick burners
yes, ive been cooking with wood recently, trying to love it, but cant.
clean burning wood taste is a very mild flavor, just like charcoal so no advantage to the wood burner,
BUT,
-the woodburner requires constant attention,
-temperature ranges are ±75 degrees , instead of ±5 degrees on the charcoal burner
-have to buy the wood and then age it for months
-cant put food on the cooker and leave and do something else. I feel like Im either adding wood or adjusting intake every 30 minutes.
yes, Im pretty much done with wood burners as I have found no value added.
Im going back to the charcoal UDS where you can fill up the bag, set the ATC, add a couple of chunks, and cook low and slow for 15 hours, hardly touching the cooker
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