- Jun 10, 2022
- 6
- 2
Hi,
I have been researching this for months. I've read about the combustion temperature of wood, watched harry soo explain this in a vid as well as several other people and I still cannot wrap my head around this.
Example: Harry soo puts his wood chunks under hot coals and waits to see blue smoke. The same person on an offset will throw a log in there, presumably getting the "bad" smoke on the food. There's also the conflict with the "snake" method of slow cooking, you're not only igniting new coals constantly but also the next piece of wood when it comes up.
Can ANYONE clear this up at all? I read one long thread about it here but still the biggest, most glaring contradiction for me is throwing fresh wood on the offset while that is a no no for some reason on another grill.
I have been researching this for months. I've read about the combustion temperature of wood, watched harry soo explain this in a vid as well as several other people and I still cannot wrap my head around this.
Example: Harry soo puts his wood chunks under hot coals and waits to see blue smoke. The same person on an offset will throw a log in there, presumably getting the "bad" smoke on the food. There's also the conflict with the "snake" method of slow cooking, you're not only igniting new coals constantly but also the next piece of wood when it comes up.
Can ANYONE clear this up at all? I read one long thread about it here but still the biggest, most glaring contradiction for me is throwing fresh wood on the offset while that is a no no for some reason on another grill.