Charcoal+wood or 100% wood?

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
I've had good luck using 100% wood to smoke with by keeping a small "campfire" burning near my smoker, and 1/2 hr or so before adding wood, put the desired number of splits on your secondary fire, and let them burn until the surface has "coaled out" and has begun to check.

This burns off the resins and drives off excessive moisture, thus getting that nasty start-up period overwith without exposing your meat to it. It also minimizes the temperature swings associated with adding the cold wood to your fire.

Then, just transfer your already burning splits to your smoker adjust the air inlet accordingly to keep your temp where it needs to be.


I am sure that works great, but sounds like too much work to keep track of two separate fires. I have been playing with the mixture of coal (Stubb's from Lowe's) and mesquite chunks and have been achieving beautiful TBS with minimal white smoke when I refuel. Just keep the chunks hot on top of the firebox before you put them in.
 
    I can profess to the all wood burn,I am a Stick burner and have no trouble keeping my temps.,yes,I do a lot of Thermometer watching,however I don't get the white smoke.How,I too start with a pre-burn and watch for 10*f or so heat changes and add a pre-heated stick. The preheating helps in ignition,and notice the small,hot fire I have-

911acc26_newshots034-11.jpg
 and with good draft will not produce white smoke,only blue...
cf52beb8_Brisketfortommorow005.jpg
.Notice the wood heating on the SFB?   What are my results,well-

d70600f8_Betty004.jpg


43ba726e_002.jpg


I love to do batches-

ee6b65ee_Betty013.jpg


have fun and............
 
Thanks for the pics and descriptions oldschoolbbq... 

drool.gif


So you are saying that you don't keep track of 2 fires?

You basically pre-burn the first batch in the SFB and pre-heat the rest on top of the SFB and refuel as needed with the pre-heated wood?
 
   OUfan, yes,in my smoker I have room to add pre-heated sticksm which ingite almost immediately.Smal,hot fire(embers).Watch the therm. for a drop and add a hot stick(some start before I get them in-on top of the box)
biggrin.gif
.

   Andrew, my smoker is a Tejas2040CC-I baffled and plated her and she works great.
yahoo.gif


   Catch my"Just another Smoke" from 9-16 thread.

   Have fun and...............
 
if you put unlit charcoal in a smoker, does it not have a strong charcoal taste? I started smoking this summer and still learning. I'v been using lit charcoal and adding wood chunks which usually catch on fire. I didn't think about adding unlit charcoal because of the strong taste.
 
I am new to this as well, and have wondered the same things. For me, I use a mix on my yoder sfb. But it has 2 grates in the box, I start with 1.5 chimneys of hot coals on the bottom grate and I but the chunks on the top one, as they burn out they get moved to the bed of coals and new chunk goes in.  They seam to smoke better there instead if directly on the coal bed. tend to catch fire there and raise my temps. About after the 6 hrs mark I add another 1.5 of lump coal. seems to work,  I dont know if there is a correct answere or not, maybe its how ever you figure out to maintain temp with good smoke......
 
I just searched for woodburning101, couldn't find it, however I did find stickburning101 Just posted that so someone else could find it easier 
biggrin.gif
 Now I'm off to read it!
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky