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New Braunfels offset smoker

post #1 of 4
Thread Starter 

I have had a New Braunfels smoker for some time now. I get great results with Boston Butts. Should I not cook with just wood on this thing or what am I doing wrong. Sometimes meat comes out too smokey and sometimes bitter. Are these not meant to cook with just wood? Maybe I should cook with charcoal and just add a little wood for flavor. I wonder all the time how people cook with just wood but don't get an overbearing smoke flavor.

post #2 of 4

One of the stick burners on here can help more then I can but you do get to get a good hot clean fire going before putting the meat on.

I seen a video on how to use a wood burner. I will see if I can find it and will post it here when I do.

post #3 of 4
post #4 of 4

Tracy, evening and welcome to the forum.....   You can burn the wood until it gets to coals and then add splits...   Smoking over coals provides a well smokes product.....   Briquettes work well for heat and splits add smoke flavor...   

 

 

Please take a moment and stop into " /Roll Call/  " and introduce yourself and get a proper welcome from our members....   

We're glad you stopped in and joined our group...    Enjoy the long smokey ride....     Dave

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