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In Reply to: Should Wood Added to Charcoal be pre-heated? posted by Jonah on July 10, 2013 at 09:32:30:
We've added fresh, non-pre-heated wood to the fire while meat was on the cooker at every contest we've done, and never had a problem with too much "billowing white smoke." I have known a few teams that put wood on top of their fireboxes to warm up before putting it in the fire, but they said it was to keep the fire temperature up - no one has ever mentioned the white smoke. Sounds like a good reason to experiment, though.
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