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Why don't stickburners over smoke meat?

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    Why don't stickburners over smoke meat?

    If Meathead recommends using 8 ounces of wood on my Weber Kettle, why do ribs from stickburners not taste over smoked?

    Thanks

    #2
    Because there's a lot more airflow in a stickburner.

    Comment


      #3
      They can if you don't control the smoke and like billg71 you do that by controlling the air flow.

      Comment


        #4
        Airflow but also the quality of the smoke. When using chunks to smoke on kettles and kamdos and the like they are smoldering and not really burning.

        With a stickburner there are actual flames that help combust the smoke and create a much cleaner smoke.

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          #5
          Got it. Thanks guys.

          Comment


            #6
            Also, most will not put in meat until the logs are reduced to embers. Then a single small log at a time. More here: http://amazingribs.com/tips_and_tech...with_wood.html

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              #7
              I know with my Lang I have to let it get good and warmed up before I put any meat in it and most of the time the smoke coming out of the smoke stack is almost clear so I know I have good combustion in the firebox. At least that is the way Ben Lang tells you how to do it on the Lang website. I have not had any over smoked come out of it yet but the smoke flavor is a lot better and more intense than I get from my pellet smokers.

              Comment


                #8
                Blue smoke and foil
                no problems

                Comment


                  #9
                  This video with Dr. Greg Blonder is a fantastic source of information as well. https://pitmaster.amazingribs.com/fo...g-runs-1-38-47

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                    #10
                    I would guess that some people, in learning their gear, do oversmoke in a stick burner.

                    Comment


                    • DWCowles
                      DWCowles commented
                      Editing a comment
                      I was guilty of that until I found AR

                    #11
                    When you think you over smoked the meat. You actually had a period of time that the wood was not burning at the proper temp range. If you let your wood smolder it will give you a bitter smoke taste from creosote and other gasses that are released when your wood is just smoldering. That is usually what is mistaken to be over smoked.

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