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I get my wood split, so I just use a hatchet to split the bark off right before I start cooking. Lots of people will tell you that you can leave it on. I have no idea whether it's actually necessary to remove it.
I suppose if you have a propane or butane torch, you could burn it off before...
Here's a quick (16 sec) clip of what I'm talking about.
rvial, I'm guessing that if you cut it into 4-inch chunks, it should be ready to go in a month, as long as you're not in a super humid climate.
Was a bit pressed for time today, a Sunday, and I got called into work, but I had a pork collar thawing in the fridge, so I threw it on the ECB for a few hours, and readjusted the heat collar blades into a more turbine arrangement.
Edit: Looks like the original pic didn't upload correctly, so...
Nice score on the wood.
I was watching one of the BBQ Pitmasters episodes yesterday, and one of the better-known cookers mentioned how he was using wood that had just been cut the day before. I always thought that was a no-no, but this guy is a professional, so it made me wonder. In your...
I've had the most success with chunks about the size of your fist, particularly for smokes lasting an hour or more. I tried longer pieces (mine come in split logs, 12-14 inches long), but they would start burning from the middle to the ends, and I prefer to have all sides of the wood burning...
I was nervous about it, too. I started with this.
I ended up widening the holes, and I should probably widen them even more, but it was a good place to start. Another factor is whether you've got smoke coming out elsewhere. If you've got a nice seal around the rim, the smoke's got to come...
Gave it a spin on a very short smoke this afternoon. Four large bratwurst-type sausages and two 1.5-inch boneless pork chops.
Everything was going fine. I had to smoke in the parking lot because of neighbor issues, so I was in and out.
About one hour in, though, I came downstairs to check, and...
After following a recent post, it looks like it's not so much the number of holes as the total area of the holes.
I'm guessing temperature and amount of smoke you generate are going to factor in as well.
If metric helps, I usually smoke between 100 and 120 C, and I have ten 5.5mm holes drilled...
I use a similar setup occasionally. One option is something like this:
I put wood chunks (chips burn too fast) in a gardening sieve, which is placed on top of an upside-down chimney starter with the handles removed. I try to keep it as simple as possible, with the gas flame providing the...
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