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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:
If you're going for the best you can produce, pre-burn any new addition to your fire rather it be briquette, lump or wood.
Get the new addition to the point where it no longer is putting out any toxic/off flavored smoke before you expose you meats/food to it.
You know, by what you've written, what the good smoke looks/smells like.
Have a separate grill just for pre-burning your new additions until they're good enough to expose to your Q.
There's easy and then there's doing your best.
Sometimes easy is O.K., but hardly ever is it the best method.
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