Flavor wood placement

Discussion in 'Wood Smokers' started by sacedbysapp, Aug 21, 2015.

  1. sacedbysapp

    sacedbysapp Meat Mopper

    I use oak as fuel source black cherry for flavor which I place far enough from fire to slow burn is that the right idea for flavor woods or should be added directly on fire?
     
  2. glocksrock

    glocksrock Smoking Fanatic

    I just place all my wood directly in/on the fire so everything burns clean.
     
  3. joe black

    joe black Master of the Pit OTBS Member

    Ditto......It's all gonna burn, why try to make it difficult. I cook with oak for heat and add whatever flavor I want, depending on what type of meat it is. Good luck.

    Glocksrock and also Glocks Rule. Have a 23 and a 19.
     
  4. You don't want the wood to smoulder.... you want it to burn. Put it right on your hot coal bed. It's the gases from combustion that contributes to the "smoky" flavor we're looking for, not the billowing white smoke that arises from inefficient combustion.
     
    Last edited: Aug 23, 2015

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