I'm going to disagree wholeheartedly about using the exhaust stack to "control" the hot end of the smoker. Wind, even gusty wind blowing across the top of the stack, isn't going to change the exhaust draft in any measurable way. It would somehow have to artificially create a fairly large zone of lower pressure, and that just isn't going to happen under those conditions with an assembly as simple as the exhaust tube. What it CAN do is force gusty drafts into the firebox INTAKE which WILL have a propensity to increase available O2 to the combustion mass.
Related Forum Threads
- Noob question on chunks vs. larger pieces of wood for Char-Griller SFB Last post on 11/26/11 at 2:55pm in Woods for Smoking
- Lump or charcoal and wood chunks Last post on 7/6/09 at 4:37pm in Charcoal Smokers
- use smoking wood for heat? Last post on 11/30/10 at 8:02am in Woods for Smoking
- charcoal in RF smoker Last post on 6/17/10 at 8:33pm in Reverse Flow
- Smoking Spare Ribs Last post on 6/13/10 at 6:19pm in Pork
This is my first smoker and I've had some great success with it already. It was pretty easy to get some good results even on my first runs. I switched from chips to chunks for the wood and it...
Wanted a decent electric smoker that was almost setup, start and let it do its job with miminal intervention! Is it perfect no but as I live in Scotland weather is a challenge at times so had a...
Simply the best. The Bentley of all grills and it's the only ceramic grill made in the USA. The 400XL will smoke two 20 pound turkeys.
The smoker came packaged very nicely and easy to assemble. The construction of it is pretty solid. I have used it twice so far and both times the smoker itself was good. I did put on a gasket...
I started out on a friends Traegar at work and made the decision to get a pellet smoker, I researched for awhile and was leaning towards the Green Mountain Grill line, I went and checked them out...
Could I use Wood Instead of Charcoal? - Page 2
Good Points Bigtexun...I will still argue with the stack though....only playing devils advocate. Regardless of wind conditions, it will be hard to"pull smoke" if your firebox control is adjusted for it. I have smoked in heavy winds and understand what you are saying, but have not run across a point where I could not control the pull by regulating the intake.
As of lately I am using only stick burning. I use to do charcoal with added chucks, but started stick only almost 3 years ago. I use mainly hickory with some apple or cherry for extra flavor at times depending on the meat I'm smoking. I use slits @ 2-3" around and 10-14" long, I have had lots of luck with this and haven't had a bad cook. I always leave the stack wide open and control temp at inlet. I've done short cooks and 12-15 hour cooks this way. I got tried of adding charcoal all the time and paying the cost of it.
- Could I use Wood Instead of Charcoal?
- › Masterbuilt (200551214) extra 44" cooking racks? 21 seconds ago
- › Smoked Trout 6 minutes ago
- › 2016 Custom Pits & Fabrication Concession Trailer 6 minutes ago
- › 1st build - Reverse Flow Offset, vertical cooking chamber 6 minutes ago
- › What is going on with my AMNPS? 7 minutes ago
- › Too much TQ? 7 minutes ago
- › New guy from central Minnesota 8 minutes ago
- › Bacon wrapped Country Style Ribs : Rotisserie Mini WSM 18.5" 9 minutes ago
- › Original recipe needed 11 minutes ago
- › Just Bought a Masterbuilt Model 20051214, Propane Smoker from Sam's 15 minutes ago
- › Grill Pro 31846 Propane Smoker by samwise
- › Bradley BTIS1 Original Fully Automatic 4-Rack Outdoor Food Smoker by ScotTex
- › Primo Oval XL Ceramic Grill by ZombieKitty
- › DGO1176BDC-D Vertical Offset Charcoal Smoker by Tragusa113
- › Pit Boss Grills 71820 Wood Pellet Grill by AB Canuck
- › Pit Boss 71700FB Pellet Grill with Flame Broiler, 700 sq. in. by BDawg
- › Traeger Industries, Inc. Timberline 850 by Submariner
- › Traeger Junior Pellet Grill by ednosnaws
- › Big Green Egg Kamado Grill MiniMax Portable Outdoor Smoker barbeque... by jshillin
- › Vision Grills Classic Kamado Charcoal Grill 596 Sq. In. Cooking... by THood
- › From Bon Appétit - Breaking down and...
- › My First Smoked Brisket
- › The "UNCURED" Fallacy
- › Fassett's Quality Foods
- › CURING and SMOKING - The Basics
- › Hamburger, ground beef, minced beef
- › A great foldable smoker, one of a kind
- › Dr. Baker's Famous Chicken BBQ
- › CURING INFORMATION BY NEPAS
- › Goodly Vacuum Sealer