Banner advertisements by

Question for wood burners

[ Follow Ups ] [ Post Followup ] [ FAQ ]

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.

Follow Ups:

The BBQ Forum Home Page

Mozilla/4.0 (compatible; MSIE 8.0; Windows NT 6.1; WOW64; Trident/4.0; GTB7.0; SLCC2; .NET CLR 2.0.50727; .NET CLR 3.5.30729; .NET CLR 3.0.30729; Media Center PC 6.0; MAEM; .NET4.0C; InfoPath.3)

[ BBQ Search ]