If this pre burn is so great then why doesn't the Pros like Aaron Franklin and Johnny Trigg not to mention a few others in mind pre burned their logs. As long as the logs are well season and not wet and your Pit has very good air flow there's not going to be enough dirty smoke to worry about.
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Last edited by DWCowles; August 9, 2017, 02:02 PM.-
Aaron Franklin doesn't, and most competition cooks do not have time. If you have time in your backyard to do so, it can only help, but it's far from mandatory. -
I never claimed it was mandatory and I've smoked a crapload of BBQ not using the pre burn pit.
It just makes for a more controllable fire and temp.
As someone mentioned it can be a pain trying to hold temp on your average backyard offset,they're just not big enough. -
SmokenInTexas I didn't mean to imply you said that, just clearing the waters is all. I'm just here to say it helps if you choose to do it but you can make great BBQ if you don't.
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Yep! I do this sometimes but only out of necessity. I usually have the big pit burning. So I can shovel fresh coals straight into my little offset. I have a hard time trying to burn a real small hot fire for hours, and I can control my temps pretty good that way in my offset.Originally posted by Spinaker View PostComment
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My point exactly.Originally posted by lonnie mac View Post
It's not the only way,but it makes for easy temp management with the added benefit of clean smoke.
And if you're using a fire pit you can cook your beans and hang out around the fire drinking beer.Comment
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I burn a lot of oak and almond wood (cherry and peach on had, as well). The almond, well seasoned, will give an ugly bark smoke. If I am cooking for an extended period I don't worry too much about it. That short period of smoke really doesn't, in my opinion, effect brisket, tri-tip or a pork butt. If I am cooking chicken breasts or fish I avoid it. My well seasoned oak (typically two years seasoned) does not have nearly the ugly bark smoke - it darkens the smoke for a short period but it really is not something I am ever concerned about. The cherry and peach - almost no difference between the inner and outer wood. Log-wise, Huskee's advice about "drying out seasoned but moist wood" in the winter was unbelievably invaluable this winter. Although the wood was covered, the heavy rains and humidity were really effecting the smoke. I am fortunate enough to have two units big enough to have used one as a cold smoker for the wood and the other for cooking. Thanks again Huskee for that!Comment
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So whats almond taste like?
I'm trying to find a substitute for Pimento wood for my jerk chicken. -
SmokenInTexas , I really like the almond - it is not too strong. It is bolder than the oak but not as distinct as the cherry or peach. -
I know I'm putting you on the spot if you havent tried pimento but the taste is kinda spicy like a dried muted pimento berry.
Somewhat sweet but an almost dry taste..
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I'm glad I don't have to do work double duly to get clean smoke since I know how to control the airflow with my vents and the firebox door. I guess it really depends on your smoker.Comment
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Keep it friendly folks. No one's attacking anyone's preferred way.Comment
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SmokenInTexas I think he's doing the same. Differing views on the way to get to the same destination, which is our goal. Thanks for sharing your tips! -
I happen to disagree.....
I figure I'll just stop giving my opinion. -
SmokenInTexas That's certainly you choice. The whole just wants the few to get along and share our enjoyment of a common interest..
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And I pay for this?
LOL......seeya!!!!Comment
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I have one of Miron Mixon's books about doing BBQ the old fashion way and in it he talks about the importance of using green wood in his home made open pit that he uses brick blocks to build. He also talks about how he learned all of these cooking methods from his father. He says that the green wood is important to add that wood flavor to the meat. Now they always pre-burn that green wood in a barrel then scoop the hot coals into the pit so they do pre-burn the wood but they save a lot of time using green wood instead of seasoned wood, I would never try to use green wood in my smoker, that's me but I am not going to argue with one of the biggest names in BBQ. I think what ever method you use that works for you is what you should do. I have never pre burned my wood and have always gotten good smoke flavor from my Lang without it being overly smoked with dirty smoke even if I add a split with bark on it. I know what works for me but that is certainly not the end all or be all for cooking on any grill out there whether it be a charcoal burner or a stick burner. I am open to all different methods of cooking good food and I will certainly take that advice of pre burning wood with a lot of interest and eventually give it a try. My 2 cents for what ever it is worth.Last edited by vandy; August 12, 2017, 03:56 PM.Comment
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I hope no one took my post above as derogatory or saying anything against SmokenInTexas, I was just trying to point out that there are many differing ways to create great BBQ. I think pre burning your wood is probably a good way to do just that, I just don't take the time to do that.
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Just catching this thread from the beginning. To quote Ron Burgundy, "That escalated quickly." It was nice to see Pit Members stay pretty calm. I'm not the longest member but this is the first ugly exchange I've seen. First thing I love about this site is the ability to learn. Second (and a close second at that) is the respectful way everyone interacts here and the openness to new ideas. In those terms this is the greatest site ever made.Comment
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Ok, let me make myself clear on this subject. Some folks use a bed of charcoal to get their logs going that is their choice I don't. Some folks pre burned their logs for cleaner smoke, again that's their choice I'm not knocking it. I used a different technique to get clean smoke and my technique may not work with all stickburners as well as it does with mine or maybe not at all. So SmokenInTexas I wasn't applying that you was wrong I was stating that there other ways to get clean smoke.Comment
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Pre-burn was yesterday's news. I pressure wash and kiln each log before I pre-burn using a clay oven I built by hand. I call this "pre-warm". Each split is then fitted with a custom velvet cozy made by Amish craftswomen in Pennsylvania and stored in a temperature and humidity controlled shed for 6 months before my pre-burn process. Each glove has a special bar code and I inventory all logs before they go into the storage facility. I have a software program that tracks the shelf life of all logs and the system guarantees consistent fuel selection and use. Only the best for my cooker!!!
I'm re-thinking my wood management process though because I've had my offset for a year and have yet to cook a single piece of meat...
In all seriousness I've enjoyed the thread and learn something new from you all every week.Comment
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Well, wow, that was a thread and a half.
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In all my years interacting with people on Internet forums, I've learned that the fastest way to start a flame war is by making absolute statements about the way to do things and absolute statements about people. Even if the statement is not directed at a specific person, saying something like "you are a fool if you do (or don't do) X" is a surefire way to get people fired up.
The only sorta flames I want to see on Pitmaster is flames coming out of someone's charcoal chimney, grill, pit, stick burner, pre-burner, what have ya .... :-)Comment
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When I use my Lang, I usually have a few sticks on top of the firebox getting warmed up...When I add them to the box they ignite instantly...I do not make any effort to remove the bark and I have not had any bad experiences because of it.Last edited by BBQCentralShow; August 9, 2017, 05:17 PM.Comment
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Well that didn't take long!Comment
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