if your wood is seasoned and the offset is designed properly you can just put a stick in and walk away. i only need 1 small stick every 40 minutes or so. if i want to go longer i will add 2 sticks and let the temp jump a little bit. i start with my intake and exhaust wide open and never touch them until it is time to put it away. most of the time i don't even open the fb door. i just push the sticks in thru the intake.
i get what you are saying about the wood just being lump once it burns down but to me the flavor i like comes from the smoke as it burns down into coals. that is why i tell people to add a green stick if they don't get enough smoke from their stick burners.
let's keep this thread going. i am loving everyone's comments.
