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Flavor wood placement

post #1 of 4
Thread Starter 
I use oak as fuel source black cherry for flavor which I place far enough from fire to slow burn is that the right idea for flavor woods or should be added directly on fire?
post #2 of 4

I just place all my wood directly in/on the fire so everything burns clean.

post #3 of 4
Ditto......It's all gonna burn, why try to make it difficult. I cook with oak for heat and add whatever flavor I want, depending on what type of meat it is. Good luck.

Glocksrock and also Glocks Rule. Have a 23 and a 19.
post #4 of 4

You don't want the wood to smoulder.... you want it to burn. Put it right on your hot coal bed. It's the gases from combustion that contributes to the "smoky" flavor we're looking for, not the billowing white smoke that arises from inefficient combustion.

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