Originally Posted by The Ramblin Pit
I have been using my stick burner (reverse flow, Bubba Grill) for a year now. I have no issues with my cooking methods or recipes but I do have a lack of understanding in one department, over-smoking meat. Now I understand a lot of factors go into adding smoke to your meat (wood type, age, how its cut etc.) but I never understood how using a stick burner doesn't leave my BBQ over-smoked. Is it the design of the smoker? I keep a clean fire and wrap most of my meats during a cook to ensure I don't over-smoke. Are any other folks wrapping their BBQ to keep the smoke off, or is there a technique I am unaware of out there?
Does anyone want to share how they cook a pork butt or a rack of ribs on their reverse flow smokers?
Can someone shed some light on this topic for me? Thanks.
The Ramblin' Pit
Originally Posted by DaveOmak
Coals, as a rule, don't add much smoke.... It's when you add the flavor wood splits or chunks that the smoke is created... If you build a huge fire and let it burn down to coals, then add a split or two every 1/2 hour to 1 hour, you should get light smoke
and be adding enough wood to keep the smoker up to temp.... Of course, every smoker is different and burning rates vary.... but the theory is the same...
I'm with Dave and it seems you answered your own question.
Yes it is the design of the cooker, there are some folks that will actually do a preburn and only use coals in their firebox.
"Barbecue" from what I have learned (led to believe) over the years, is to offset (indirect) cook low and slow using hardwood coals.
Many variations of this method has been adopted over the years.
When I'm running my stickburner I refer to it as Pit Cooking, because my goal is not to infuse smoke flavor and get the least amount of smoke flavor as possible.
When I'm running my GOSM I refer to this as Smoking as I an trying to Infuse smoke flavor.