- Dec 7, 2012
- 336
- 12
i want to get a stick burner but i am worried about wood supply also from my understanding you have to feed a stick burner every 45 minutes to an hour?
Being in Joisey, it should be real easy to get fruitwoods, like Apple,Peach, and Pear.i wish we had pecan up here in the north. i used it for the first time on saturday and just love how it tastes in the food.
No, as long as you keep the wood burning and not smoldering. The 4hr/140° rule is a food safety rule, what you are thinking of is the temp at which smoke ring formation stops which has nothing to do with smoke flavor.Hi All Question: If you burn only wood for long periods of time 8/12 hrs. Doesn't the smoke from the wood over power what you are cooking? Or does the 4 hr/140 rule come into effect?
Dan
You can control the smoke flavor on long burns with a hotter fire. The lighter the smoke coming out of the stack means less smoke flavor and less chance of over smoking. I burn 14 hours with no problem. The type of wood you use makes a difference. Some are very strong and some not. I use maple.Hi All Question: If you burn only wood for long periods of time 8/12 hrs. Doesn't the smoke from the wood over power what you are cooking? Or does the 4 hr/140 rule come into effect?
Dan
How long to season depends on whether you are using splits or chunks and what wood you get.Great stuff here. I think the farmer's market idea may be the best for my location. If I do get some fresh-cut stuff, how long does it need to cure/dry before being able to use it in the smoker?