Originally posted by DWCowles
View Post
-
You damn sure will if you have a crap load of bark on your log.
-
Mainly Oak and Pecan.Originally posted by SmokenInTexas View Post
But it doesnt really matter,if you want true taste from your lumber it's always better to smoke with clean wood.Comment
-
There seem to be a lot of different opinions from folks on here who have also spent countless hours setting and tending and perfecting to their own tastes using their own techniques Only a fool would declare his way the only or best way. I don't believe I have ever seen it happen on here before (but I am relatively new).Topics such as this are what keeps me coming back to the pit. Pit members tend to keep it civil and trading techniques, ideas, and opinions is enlightening and helps us all try new things.Comment
-
I better call Fruita Wood where a literal metric ton of folks buy smoke wood! I must have a whole box of peach bark. Smells just like supper to me.Comment
-
I find that the bark does not burn as good but it's not a deal breaker. If the bark comes off easily, I'll toss it. I find Oak that has been seasoned a long time will shed the bark, and thus the bark does not make it to the pit.
I pre-burnt some logs on the advise of our beloved Huskee, and that really works well, but does add a good bit of work, from my perspective.
What I did that made stickburning and getting great smoke the entire cook well were 3 things:
1. Get more seasoned wood. That is work because the wood suppliers will say it's been seasoned a year...when what they mean is they cut the tree a year ago, and split it a month ago.
2. Get an insulated firebox. When I bought the Jambo home, my stickburning got more fun! The insulated box keeps the box hotter and makes it easier to build coals, to pre-heat logs on the side of the box on the inside, and to rebuild a fire when you only have a few coals inside that hot box.
3. Get a Kindling Cracker (or get a larger stickburner, like the big Mixon I have on the trailer). You can split logs down to just the size you need for the moment with this great device. It is really not fun to be on a regular backyard size stickburner, have a smallish bed of coals, need to just maintain temp (not increase) and only find larger splits over on your rack, and no simple way to get them smaller.
When I got seasoned wood, the Jambo with an insulated box, and the Kindling Cracker...the empty brisket case boxes in my garage started to pile up fast. I fell in love with Stickburner and my barbecue got better.
People don't believe me when I say that "the secret" to the barbecue they just ate involves running a really clean live wood fire.Last edited by PaulstheRibList; July 30, 2017, 06:15 AM.Comment
-
I can appreciate your affinity for preburning wood, but it's awfully bold to proclaim that it's the end all be all. I'm no rookie, nor a seasoned vet, just trying to learn. And I've learned there are many variables. There are different size stickburners, insulated vs non insulated, standard vs reverse flow vs gravity fed vs cabinet, chunks vs logs, bark on or off, too many different locally sourced woods, differing climates (humid/arid), and available time to prepare wood. Those are a few reasons running a stickburner can be challenging.Last edited by edible hen; July 30, 2017, 12:31 AM.Comment
-
Originally posted by edible hen View Post
I look at it like this. If a thin blue smoke is the goal you'll never get that from a fresh log. You pretty much have to have a pre burn fire to achieve this consistently.
Comment
-
What I think we can agree on is:- There's more than one way to skin a cat, and maintain your log fire.
- Pre-burning is a great method for clean smoke and an easy cook if you want to do it but it's not mandatory for great BBQ.
- Removing bark is a great method if you want to do it, but it's not mandatory to keep a good fire and make great BBQ.
- Anyone burning all logs should use seasoned wood if at all possible, if perfectly seasoned wood isn't available, pre-burning is pretty much a necessity.
- Each cooker, wood type, climate, level of dedication, etc can vary and have an affect on how a cook goes and how the pitmaster develops his/her system.
- We have to remember to keep fact separate from preference. Just because we strongly prefer a certain way and it's become our go-to system doesn't make it factually best for the next person.
Comment
-
The thing about pre burning is that it's fool proof.Originally posted by Cheef View Post
You always have clear blue smoke and holding a temp is much easier since you control how much heat you shovel into the firebox.
I see it as a good habit because the results are consistent no matter the condition of your wood.
Obviously if you're trying to cook with a hunk of oak that was cut last week no amount of pre burn is going to help.Comment
-
There are only 2 woods I refuse to smoke with.
Mesquite--I just can't stand any amount of it.
Hickory--I can tolerate it but that is about as far as I can go.
Cherry-apple-and grape vine are definitely my go to.
Comment
-
Aside from all the seemingly (rare here) hostile feelings I have a question.
When preburning your logs are you burning them just enough to have a charred surface or are you burning them until they become more or less a pile of ash chunks??Comment
-
Lichens, bsrk, moss just adds to the flavor lol 😂Comment
-
Can ya tell who has been hitting the beer before dinner. 😂
Comment
Comment