It's really subjective but I feel, I am not smoking when cooking on my pit, you could go a step further and do a preburn and load the firebox with hot coals to really minimize the smoke flavor and in my HUMBLE opinion this is more of a traditional type barbecue (I use that word very loosely).
SQWIB, interesting take on stick burners. I'm curious though, wouldn't burning just wood still impart the smokey flavor, Yes thus still making it a smoker versus a stick burner? No not in my opinion That might sound harsh or smartass-ish, but that isn't my intentions, just can't find a way to word it. No Problem
Or, what if you have a rf that you are burning oak with, and using a split or two of apple, cherry or another variety of wood that can impart that flavor? Yes, it's in my post I consider smoking on a stickburner when smoke flavor is intentionally infused into the meat, for example if you loaded the firebox up with charcoal and add wood chunks to impart a flavor on the meat, or you intentionally let the wood smoke to add flavor as opposed to a clean hot fire. There was a time when I would put a piece of wood in the firebox and run propane to smoke on the stickburner, I have also done this with charcoal.
You are always full of information and I appreciate your posts on this site. I'm actually going to be building a smoker this summer/fall (new baby, and other work related obstacles to get around before we get started) that is going to be a rf, which is going to be a new adventure for sure! You mean a pit
Yep, totally clear...kind of like mud :)
It's really subjective but I feel, I am not smoking when cooking on my pit, you could go a step further and do a preburn and load the firebox with hot coals to really minimize the smoke flavor and in my HUMBLE opinion this is more of a traditional type barbecue (I use that word very loosely).
Most of my cooks on the pit I try for the least amount of smoke as possible.However there are times when I let more smoke roll than usual.
Most everything that comes off my pit does have a smoky flavor, some very very subtle, but this is my intention.
I want just a kiss of smoke flavor on my cooks.
Most folks use all of this verbage interchangeably (if that makes sense) and many times there really is no way to attach a specific word to a specific method, such as in the word "Barbecue", I am sure you heard that word used many ways.
If I want to REALLY smoke something, I will use my GOSM either with wood or an AMNPS.
Bear in mind, this is just one mans opinion
I hope I cleared that up
Yes----Too much smoke on the left below:Is it possible to make too much smoke? I have a offset wood smoker.
Your original question was answered ...Is it possible to make too much smoke?.Don't mean to break up the witty banter, but I still need help with controlling my smoke. Any :grilling_smilie:suggestions
Yes, it is possible.Is it possible to make too much smoke? I have a offset wood smoker.