I've been smoking on a WSM for the last 12 or so years (mostly ribs, with some brisket and pork butts), and have had great results, although there's always more to learn.
I've also been on the lookout for a used stick burner, just got a used OKJ Highlander for $175 to play with and learn on. I'm about to get its seams welded by a welder who lives down the street. I'll have him make me a baffle and an expanded metal charcoal basket, too.
Once the mods are done, I'm looking forward to firing it up.
I've read the awesome http://www.smokingmeatforums.com/a/stickburning101 article, and I am thinking the most foolproof way to start is pre-burning the wood. I've got a bunch of red oak from trees around our property. Some of it is pretty well seasoned, a lot of it is pretty green. Also have some pecan trimmings, but most of that is pretty green.
From the article, and from previous posts, it seems folks are adding a small split at a time to the fire. If I'm doing my math right, the volume of a small split is going to be around 48-64 cu inches (2x2x12-16 inches), while the volume of a weber chimney is around 400 cu inches.
If I've done my math right, I *think* I should be able to cut a split into two or three chunks and pre-burn in the chimney, starting the pre-burn maybe 20-30 minutes before I think I'll need to add it.
It might not be totally down to coals at that point, but I can watch to see that most of the water vapor and heavy smoke is burned off. Maybe do two splits at a time to account for BTU's lost in the pre-burn?
If this works, it would probably be a bit more efficient with wood than a full-on burn barrel.
Does this sound about right to everyone? Has anyone tried this?
I've also been on the lookout for a used stick burner, just got a used OKJ Highlander for $175 to play with and learn on. I'm about to get its seams welded by a welder who lives down the street. I'll have him make me a baffle and an expanded metal charcoal basket, too.
Once the mods are done, I'm looking forward to firing it up.
I've read the awesome http://www.smokingmeatforums.com/a/stickburning101 article, and I am thinking the most foolproof way to start is pre-burning the wood. I've got a bunch of red oak from trees around our property. Some of it is pretty well seasoned, a lot of it is pretty green. Also have some pecan trimmings, but most of that is pretty green.
From the article, and from previous posts, it seems folks are adding a small split at a time to the fire. If I'm doing my math right, the volume of a small split is going to be around 48-64 cu inches (2x2x12-16 inches), while the volume of a weber chimney is around 400 cu inches.
If I've done my math right, I *think* I should be able to cut a split into two or three chunks and pre-burn in the chimney, starting the pre-burn maybe 20-30 minutes before I think I'll need to add it.
It might not be totally down to coals at that point, but I can watch to see that most of the water vapor and heavy smoke is burned off. Maybe do two splits at a time to account for BTU's lost in the pre-burn?
If this works, it would probably be a bit more efficient with wood than a full-on burn barrel.
Does this sound about right to everyone? Has anyone tried this?
