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post #1 of 11
Thread Starter 
Just wondering how to not add TOO MUCH smoke when all you do is use wood for heat source. Seems like when I have tried some food that someone has used all wood for the heat it has an overly smoke taste???????PDT_Armataz_01_33.gif
post #2 of 11
Burn the wood first in a separate "place", then use the coals it produces to stoke your fire.
post #3 of 11
Smoke hot. Hot smoke makes less smoke with less creasol. Smoldering smoke makes lots of smoke higher in creasol.

Did that make any sense?
post #4 of 11
Try using wood with little or no bark at all and keep your exhaust wide open.You might want to try a smaller hotter fire(if that makes since)PDT_Armataz_01_08.gif
post #5 of 11
Thread Starter 


Thanks all preburn sounds like the way to go!!!!!!!!!!!!!!!!!!PDT_Armataz_01_34.gif
post #6 of 11
Be sure to have a bed of coal's going before you put on your meat, then your ading wood once an hour or so to a hot fire, thus not overly smoking!
post #7 of 11
I use more oak than i do flavor woods, that cuts down on smokey flavor also. add the same amount of wood, just split it up smaller.
I have never cooked on anything but a stick burner, so when i eat off of a diff breed of cooker, i some time think it tastes kinda dull
post #8 of 11
It is. Actually, try ALL preburned. Bet there's PLENTY of flavor without any fresh stuff added at all. Be Thin Blue alla way thru!
post #9 of 11
I agree with Richtee, if your smoke is thin blue, you won't over power the food with smoke. I also agree with Debi, a small hot fire is the way to go, that type of fire is a very "clean" burn, just look at your stack , that will tell you if you have too much fuel, too little air intake, etc. If I could give you just one piece of advice, it would be, "small hot fire". icon_smile.gif
post #10 of 11
Best tip I ever got was to pre-heat my wood. Place the log that will be going into the firebox next, on top of the fire box. Watch it so it doesn't catch fire or start to smolder. When you add warm wood to the firebox it will ignight almost instantly and cut down on the amount of smoke generated. This also works great if the outside temps are getting cold and it is taking your wood longer to catch fire.
post #11 of 11
I smoke with a stickburner and IMOA you should use milder woods for your fire and add your stronger woods in small quantities to keep from over smoking. I use cherry for my fire and smoking, but will add hickory and mesquite in small quantities to keep it from becoming over bearing. Preheating also helps with a quicker burn. I can't justify preburning and wasting the heat generated during the preburn but suppose in some cases, smaller smokers, it may be necessary to help maintain even, useable temps.
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