Heavier smoke flavor: charcoal smoker VS stickburner

[rizz907]

Which type smoker produces a heavier smoke flavor, a charcoal smoker or a stickburner? I would think a stickburner would produce a heavier smoke flavor since its all wood and charcoal doesn't produce any flavor or smoke just heat, but i could be wrong.And if I am wrong or right can you please explain.

 

[bjarolim]

Stick burner will give u the most smoke flavor outta any cooker. Charcoal, pellet, gas, or electric. They all turn out good food but not all the same.

 

[smoke ninja]

I feel wood, when done right, is a cleaner taste. Not sure id call it heavier or more smoke.

 

[luv2smoke]

With proper technique you can get a charcoal burner with wood chunks to rival the wood profile flavor of any stick burner in my opinion.

 

[Demosthenes9]

Something to bear in mind is that charcoal most definitely produces both smoke and a distinctive flavor. A stick burner (burning nothing but sticks) would give you a more pure smoke flavor.

 

[ebijack]

Depends, using briquettes, lump, with or without wood chunks. When stick burning, if you run a real clean fire, there is very little smoke. Almost invisible. Using coal/wood you will have TBS (thin blue smoke) thruout the cook typically.
The types meat/fish will absorb smoke differently also.
So a heavy smoke flavor can be had on either. Depends on how you run the cook.

 

[Fwismoker]

Charcoal is dirtier which is often mistaken for "smokier" Wood cleaner

 

[TedW]

Just an observation- these lump vs stick threads always favor sticks in the end. I've been reading them with great interest.

Just sayin' if you compiled the votes from the various threads, stick wins by a fair margin. That's more compelling to me when you factor in the experience level of the folks saying this, as well as their ability to clearly articulate why they prefer it.

All in all, that's very compelling

 

[Bludawg]

A properly maintained stick burner will give a cleaner flavor but the right wood like hickory or mesquite will make it more pronounced than oak or pecan.

 

[FireChief]

A properly maintained stick burner will give a cleaner flavor but the right wood like hickory or mesquite will make it more pronounced than oak or pecan.

This pretty much sums it up from my experience.

 

[RT]

I'm with Bludawg on this one.

 

[Wesman61]

I have made some of the least and most smokey meats on my stick burners. Just depends on the wood and skill level.

 

[SirPorkaLot]

You adjust the amount of smoke you put into the food with either. Most of us who prefer stick burners also use charcoal cookers with wood chunks as well.

They are all tools, how the tool works for you, depends on how you use it.

You can turn a nut with adjustable pliers, but a wrench works better in most cases, unless you can get a socket & ratchet in there. :-D

 

[JS-TX]

It all depends on preference. I prefer lump and wood chunks/chips. Even here in Tx, I can manage to get some decent walks in comps using lump and chunks, so there is enough smoke flavor but just depends on how much one prefers.

 

[VoodoChild]

I'm with Bludawg on this one.

Yeah I blame Bludawg for learnin me that ..Now I only burn sticks or mesquite lump with sticks in my Kettles !1 ( seriously) yep Kettles is all I got right now But I can Put alot of Sticks in the Ranch Kettle!

 

[smoke ninja]

A properly maintained stick burner will give a cleaner flavor but the right wood like hickory or mesquite will make it more pronounced than oak or pecan.

Good to see your back from your sabbatical blu.

We were bout to put together a posse to find ya.

 

[RolandJT]

Good to see your back from your sabbatical blu.

We were bout to put together a posse to find ya.

I agree. Since you're so well known and the Bludawg method is forwarded, I don't think your advice was missed. No one can give it with your exact style, so we did miss your humor

 

[jeffturnerjr]

As said above, definitely a cleaner taste with a stick if your fire is hot enough and isn't smoldering the wood.

 

[ynotfehc]

There's more to smoke flavor than heat source too. No wrap vs foil vs paper, temperature, type of wood, water pan vs no water pan, and probably a few more

 

[Fwismoker]

"Smoke flavor" has to be one of the most misunderstood, mischaracterized things in the BBQ universe.

Someone might hate "smoked" foods not realizing that not all smoke is created equal. I have experienced this with family and friends that said they don't like smoked foods. Feeding them food cooked bathed in smoke from cookers with good convection and a clean hot burning fire has changed their perception.

IMO far far too many so called pit masters are too blame running their pits like you'd see smoke coming out of a steam locomotive.

Will a properly ran/ and designed charcoal smoker put out great smoke? YES
Will a properly designed and ran stick burner put off better smoke and flavor? YES- Will it be "heavier"? NO, but it will be better in every aspect.

Running a crappy fire/convection is what gives stale/ over smoked flavor.... Oh also cookers with inadequate exhaust contribute to a more stale flavor. Smoke should not only be thin but only kiss the meat NOT hug it and smother it.