Woody VS Lump Question ??

[john c]

A ? about wood, If I use straight wood for my heat source in firebox, whats stopping the meat from getting over smoked ?
Iam using lump now, but I'd like too try wood.

Gettin colder up here now! Great for beer but not the rear.
John C.

 

[bbq bubba]

Using all wood is not all that different than using lump with wood chunk's.
An all wood fire requires you to make a bed of coal's and get your pit to temp before you add your meat, then your just adding a split or 2 whenever needed to keep the temp up..........not much more smoke than adding a chunk or 2 every so often.
Stick burner's do tend to foil though or you can get an oversmoke trying to get your meat to finished temp!

 

[john c]

Thanks for that info.

 

[crownovercoke]

Also dont just use hickory or apple or any other smoke wood. I like to mix with oak.. it will tone down the smoke and will give you good temps as well... Larger pits do well with this.

 

[adb551]

The only reason I even use charcoal (and only lump) is to get it all going and get my temp regulated. After that I use only hardwood. You should be regulating your level of smoke with your dampers and the quality/dryness of you wood anyway.

If you have a thin blue smoke you should be fine, regardless of the fuel.