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Question for wood burners


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Posted by jermo on May 16, 2011 at 10:25:32:

If I am solely going to use wood for my fuel, how do I go about getting a fire without getting the biterness. From my experience when wood burns it puts off dark colored smoke which I have heard will not give the meat good flavor. Am I going about the process wrong by starting my fire and burning the logs fresh or is there a method or a type of wood that burns better from sticks without getting the bitterness. I have used 3 months to 2 year seasoned oak and hickory. My results are not what I want. I still get the darker colored smoke.


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