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  1. #11
    Join Date
    Sep 2008
    Location
    San Jose, California, United States
    Posts
    5,356

    Default

    Quote Originally Posted by Stephenislegend View Post
    Ok. I'm fairly new to this smoked meat thing, so bear with the dumb questions.

    Will an all wood fire not create too much smoke?
    Read Dawgs post about a nice bed of coals.When you have that your splits will ignite fast.Don't add your food till your pit is putting out thin blue smoke.
    When you say splits, I assume you mean simply splitting a full log, rather than using smaller pieces?
    A split should be sized to your firebox in length so you can insert it and move it around if needed.people split their logs according to how their pits draw air.some folks like them thicker others thinner.Once you dial in your pit you will know approximately how much and how often to add a split.Of course that will vary with weather conditions.
    Does it matter what type of wood I'm using for heat/fire, or just whatever flavor wood I'm using for smoke, I use that?
    Use what u want.Bear in mind it will flavor your cook.
    When you light it up, and you open everything up, you mean doors and everything are open till it's all burning good?
    You might try leaving the firebox door cracked at first.

    Sorry for the newbie questions. Just trying to get the basics down and figure out the issues with this thing.

    Thanks for the input btw guys.
    I hope I answered your questions sufficiently Just my .Lots of more knowledgeable people on the forum. Hopefully someone can explain it better.Don't stop asking questions.That is what the forum is about!
    Paul

    CBBQA
    18.5 Weber Smokey Joe Platinum
    22.5 Weber One Touch
    Ugly Drum

  2. #12
    Join Date
    Feb 2008
    Location
    Craig, Mo.
    Posts
    1,199

    Default

    Fire my stickburner with all wood and have never had a problem with over smoking. As for split size, play around and see what works best for your smoker. Haven't used much lump or charcoal in the stick burner so can't help much in that area, but don't think that 2 chimney's of fuel would be enough to get the temps needed to smoke.
    Steve


    1-UDS
    1-Homemade stickburner/ Buela

  3. #13
    Join Date
    Jul 2013
    Location
    Green Bay, WI
    Posts
    405

    Default

    Quote Originally Posted by Stephenislegend View Post
    Ok. I'm fairly new to this smoked meat thing, so bear with the dumb questions.

    ...blah blah blah

    Sorry for the newbie questions. Just trying to get the basics down .......more blah blah

    they haven't kicked me out out yet....and i find your questions more informed than mine....plus i learn something when "they" answer something.....keep 'em coming ..
    22' reconstructed Weber
    Iron man- old red ecb w/ super mods
    AquaLung - UDS

  4. #14
    Join Date
    Jul 2009
    Location
    Texas Hill country
    Posts
    3,030

    Default

    Quote Originally Posted by Stephenislegend View Post
    Ok. I'm fairly new to this smoked meat thing, so bear with the dumb questions.

    Will an all wood fire not create too much smoke?
    If your fire is burning clean you wont see much of anything clearing the tail pipe. Once your up to temp maintain a small hot clean fire and you wont over smoke
    When you say splits, I assume you mean simply splitting a full log, rather than using smaller pieces?
    I cut mine about the same size as my forearm
    Does it matter what type of wood I'm using for heat/fire, or just whatever flavor wood I'm using for smoke, I use that? Some woods produce a strong flavor like Hickory or Mesquite. Oak and Pecan and fruit woods a lighter flavor. I burn mostly Oak and add a few or what ever to alter the flavor


    Sorry for the newbie questions. Just trying to get the basics down and figure out the issues with this thing.

    Thanks for the input btw guys.
    This forum is all about sharing information It will take a few cooks to get the hang of managing your fire I suggest you keep a log until you get the hang of it. No two pits react the same way but once you figure out Fire management you can cook on anything pretty easy.
    Be kind to me, it's not my fault I'm a "PORK-A-HOLIC"!!
    *
    *
    MY Blog:Http://acountryboyeats.blogspot.com
    Chargriller Smokin' Pro/SFB
    Webber 22.5"
    Memorial UDS Big Jim

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