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White Birch

post #1 of 9
Thread Starter 

Hi All I have a COS/Brinkmans Smoke N Pit how will White Birch burn in it. Not looking for the flavor of the wood, the meat will wrapped when I put in the White Birch..I'm just trying an experiment to see how the COS handles wood for heat.

Thanks Dan

PS I've seen some smaller pieces,12" long of the white birch at my local market.

post #2 of 9

Make sure that the birch has no bark on it before you try to burn it, the bark will give off a nasty black smoke.

I shy away from birch because of the bark issue and the fact that it burns up rather quickly.

I burn wood in my CharGriller(another COS). I start my fire with 1 1/2 chimneys of lump charcoal and heat my wood both inside and on top of the firebox before adding the split to the fire.

 

fireboxsetup.JPG

 

chargriller fire (2).JPG

 

FebChick (9).JPG

 

post #3 of 9
Thread Starter 

Hi What sizes are the wood you use in your COS.How does the COS handle the wood for heat? Do you use the wood for your wholecook/smoke? Wouldn't the food have an over smoked flavor to it?

I have some wood/oak/maple not sure what it is for use, in my fireplace, but they are 21'  long, way to long to put into my COS..

Just might see if my neighbor has a chain saw and cut down a few pieces for my experiment.

Thanks Dan

post #4 of 9

I use splits 9-12 inches long, 2-3 inches thick.

I start my fire with 1 1/2 chimneys of fully lump charcoal placed in the SFB, when the CG gets to the temp I want I put the food on and add a couple of chunks to the charcoal fire. At the same time I put 1 or 2 splits on top of the SFB to heat. When the charcoal begins to lose heat I add a split. The heated split will catch fire almost immediately. I continue this way until done. Make sure that the splits burn, you want to keep a small, hot, clean burning fire not  smoldering wood. If you do your food will not be overly smoky.

I use maple a lot because I have a good steady supply. I have used oak, but it must be completely seasoned, here in Maine that takes about 3 years.

Stick burning is all about proper air flow to keep the fire burning.

post #5 of 9
Thread Starter 

I use splits 9-12 inches long, 2-3 inches thick.

I start my fire with 1 1/2 chimneys of fully lump charcoal placed in the SFB, when the CG gets to the temp I want I put the food on and add a couple of chunks to the charcoal fire. At the same time I put 1 or 2 splits on top of the SFB to heat. When the charcoal begins to lose heat I add a split. The heated split will catch fire almost immediately. I continue this way until done. Make sure that the splits burn, you want to keep a small, hot, clean burning fire not  smoldering wood. If you do your food will not be overly smoky.

I use maple a lot because I have a good steady supply. I have used oak, but it must be completely seasoned, here in Maine that takes about 3 years.

Stick burning is all about proper air flow to keep the fire burning.

 

Hi What did you mean by this?

Just started my COS going with Kingfords Blue this time, since I don't the right size wood for the heat.

Added a 1/2 split of cherry 2/3" X 6" long just for the smoke flavor...I'm looking around to see where I can get for 12" splits for the heat.

Thanks Dan

post #6 of 9
Quote:
Originally Posted by cliffcarter View Post
 

.... Make sure that the splits burn, you want to keep a small, hot, clean burning fire. If you do your food will not be overly smoky.

 

 

^^^^^^^This is what I meant^^^^^^^

post #7 of 9
Thread Starter 

Thanks Cliffcarter

post #8 of 9
Thread Starter 
OK then I want my wood/splits to be burning/making flames, as opposed too just smoldering?
Thanks Dan
post #9 of 9
Quote:
Originally Posted by DanBono View Post
 
OK then I want my wood/splits to be burning/making flames, as opposed too just smoldering?
Thanks Dan

 

Yes, you are correct.

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