Long time lurker, first time poster here. This is a hard question to search.
I look at a lot of famous pitmasters' setups on YouTube etc. while daydreaming.
A lot of them burn their hardwood on an elevated platform in a continuous fire separate from their smoker. As the wood burns down, the coals fall out of the fire to the ground.
The pitmaster then scoops the hot coals out, and places them directly below the meat cooking, or in a firebox offset from the smoker.
I believe the idea is that like all outdoor cooking, hot coals burn more evenly, and more importantly, more cleanly than a straight piece of seasoned wood.
So couple questions:
1. Is anyone using this method to heat their pit or smoker at home?
2. Do you think that this extra step is worth it or is the resulting flavor the same as straight seasoned wood? Seems a lot easier to simply place wood directly into a firebox.
3. Do you guys think there is a big difference in doing this vs. using a lump charcoal? Again seems a lot easier to drop lump charcoal directly into a firebox.
Thanks!
I look at a lot of famous pitmasters' setups on YouTube etc. while daydreaming.
A lot of them burn their hardwood on an elevated platform in a continuous fire separate from their smoker. As the wood burns down, the coals fall out of the fire to the ground.
The pitmaster then scoops the hot coals out, and places them directly below the meat cooking, or in a firebox offset from the smoker.
I believe the idea is that like all outdoor cooking, hot coals burn more evenly, and more importantly, more cleanly than a straight piece of seasoned wood.
So couple questions:
1. Is anyone using this method to heat their pit or smoker at home?
2. Do you think that this extra step is worth it or is the resulting flavor the same as straight seasoned wood? Seems a lot easier to simply place wood directly into a firebox.
3. Do you guys think there is a big difference in doing this vs. using a lump charcoal? Again seems a lot easier to drop lump charcoal directly into a firebox.
Thanks!