hey Y'all,
I' sure this is a repeat but here goes. still "working with my fairly new OKJ reverse flow stick burner. I'm not particularly excited about the fire box, mostly the included fire basket. 'm fighting with what to use as a "base fuel" to get it going so I can add wood. for years on my vertical i used good 'ol kingsford original briquettes . after hanging out here I thought it might be worthwhile to try some lump. I always didn't like the starting odor and smoke from the supposed "no additives" Kingsford. back in the day I had good luck with Royal oak briquettes, so i bought a huge bag of their lump. I had read it burns cleaner with less ash. Well, royal oak lump was more like ping pong ball size chunks.
even with a full chimney when i dumped in the fire box it as so "tight" it couldn't breathe, even with the firebox door completely open. If i lived in he country I'd start a fire in a barrel or pit with logs/splits, the shovel it into the firebox to add splits for smoke.
So to shut up and move on, what do y'all with offsets use to get the fire going to add wood for smoke? Our wood selection in S Florida sucks, relegated to what they have at home depot and Blowes. I typically prefer apple and hickory depending on the meat. My results with the rervese flow have been great, just hard to get things going.
TIA
John
I' sure this is a repeat but here goes. still "working with my fairly new OKJ reverse flow stick burner. I'm not particularly excited about the fire box, mostly the included fire basket. 'm fighting with what to use as a "base fuel" to get it going so I can add wood. for years on my vertical i used good 'ol kingsford original briquettes . after hanging out here I thought it might be worthwhile to try some lump. I always didn't like the starting odor and smoke from the supposed "no additives" Kingsford. back in the day I had good luck with Royal oak briquettes, so i bought a huge bag of their lump. I had read it burns cleaner with less ash. Well, royal oak lump was more like ping pong ball size chunks.
even with a full chimney when i dumped in the fire box it as so "tight" it couldn't breathe, even with the firebox door completely open. If i lived in he country I'd start a fire in a barrel or pit with logs/splits, the shovel it into the firebox to add splits for smoke.
So to shut up and move on, what do y'all with offsets use to get the fire going to add wood for smoke? Our wood selection in S Florida sucks, relegated to what they have at home depot and Blowes. I typically prefer apple and hickory depending on the meat. My results with the rervese flow have been great, just hard to get things going.
TIA
John