A Short Discourse on Preburning Wood

[ron50]

Steve:

I wasn't saying that I don't get tbs with raw wood, I just said it was easier to maintain the tbs with preburned wood. I've gotten white smoke frrom well seasoned wood although I'm sure green wood could do it too.

Jim:

My finshed product had plenty of smokey taste despite the fact that the wood was preburned. Didn't taste like it was just cooked on charcoal; had an excellent smokey taste. Had a hickory/pecan/cherry mix.

Anything I can do to make the process healthier I am all for, especially when the finished product tasted just as good or better.

 

[walking dude]

ron.........this was my first attempt using splits.....but i did a 7 hour smoke......and this first time......(i was prob. lucky maybe)......i had tbs all the way.......i was really surprised

now watch......next smoke i will get creosote like mad.......welcome to my world......

but with a lang........SHIRLEY you lang folks don't pre-burn?
and dont call me shirley.............LOL

 

[richtee]

Therein lies the art, Sir. I cannot define the point..I just "know" when it's time to let it touch the meat. It's a qualitive analysis, not quantitive. When the flames are waxing, to be poetic.

 

[richtee]

With a Lang..you have MUCH more latitude in the firebox. See my stickburner disclaimer.

 

[ron50]

Hey when the smoke goes well, it's all skill my friend all skill!!!

 

[smok'n steve]

I haven't read all the replies here, but i do remember the first post.

I think it depends on what smoker you are using, the size of your firebox, and the bed of coals that exist----there are variables---common sense comes into play here.

It also is an experience thing, you know when you overload your firebox and your coals are working to hard to attack the next log, because you can see that your temp dropped and your smoke has changed for the worse.

If you read Richtees first post carefully, you will be able to get a good feel for what he's talking about.

It may be as simple as pre-heating a small stick on top of your firebox, or it may be that you have to pre-burn because you don't have the flow and heat to pre-vaporize the heebeejeebees------your smoker will tell you, just listen:-)

Steve

 

[teeotee]

Just to throw another variable into Steve's equation is the wood you are using.

We have a wood stove in our living room. Some woods will burn a lot easier than others, even pieces from the same section of tree will burn differently.

WD was using ash in his smoke. This is the same wood i got recently for our wood stove. This stuff will burn good and hot without seasoning, as long as we have a good bed of coals. Others will just sit and smolder.

Richtee's pre burning would definitely remove that element and you will be sure of having minimal nasties on your food.

 

[smok'n steve]

I agree with Teeotee:-)

If I have a stick with ice on it, I will pre-heat it on top of my firebox. Before I did the mods to my Baby warmer/grill, it had a small firebox(too small) that I always had to pre-burn in order to get good smoke. Yes, different wood acts differently too---there are a lot of variables that can change your results.

Pre-burning is the safest way to get foolproof results keeping in mind that experience and common sense can help decrease your work load(to pre-burn or not) depending on those variables---smoker type, amount of heat/coals,moist or dry wood, type of wood, airflow, what temperature your at, etc, etc:-)

 

[js0828]

Hi guys,

A few quick questions:

1.) I have seen a gadget for sale that soaks wood chunks. What does soaking do for you, and is it required if you want a good smoke?

2.) Is there much difference between using regular charcoal or something like Cowboy?

3.) I am going to install a probe thermometer. Any suggestions on how to install it to obtain an accurate reading in my smoke chamber?

THANKS!

 

[ron50]

A gadget to do what a bowl of water and a cover can do? Soaking wood is a hot topic as to whether it serves a purpose. After doing both ways I came to the conclusion that it doesn't really matter.

cowboy has a less then stellar reputation as to the quality and the low amount of heat it geenrates. I would suggest Royal Oak or something like it if you want to use lump.

Can really offer advice on probe placement since we don't know waht type of smoker you have.

 

[js0828]

I have a brand new ECB!

Thanks

 

[mavrick813]

How about Taking your chunks and putting them in an old dutch oven and cooking them over a flame until they are blackened well. That should cook out the nasties quite well I'd think.

Mike

 

[richtee]

You would be very close to making lump charcoal.

Lump is make by heating wood in a minimally vented vessel <retort> until no visible smoke issues from the vent. Then the vent is plugged to prevent oxygen from entering until cool.

 

[teeotee]

Rich, just wanted to say ..... my last smoke i had left my bag of wood chunks outside and they'd been rained on for a week or so. I preburned them in an old charcoal chimney sitting on top a turkey fryer burner. Worked real good, had perfect tbs. Tried throwing some chunks in the sfb from a new bag of chunks. Still had white smoke for 10 minutes when they first went in. Even with a good hot bed of coals and vents wide open on a windy day.

So most of my chunks were pre burned that day. Just wanted to pass that on.

 

[richtee]

Thanks Tee..I appreciate the info! Of course you probably went thru a little more wood, but as ya have gained experience you have found you don't need to SEE the smoke all the time :{)