Yes I agree, raw firewood will belch out nasty white smoke as it starts to burn. I have a Weber Kettle for pre-burning sticks before moving them to the firebox. I use a Weber chimney for charcoal for heat.
The smoker I showed can be used in a competition situation as you can start logs and charcoal and turn off the gas then add to the firebox with raw or prefired charcoal or sticks as needed.
In a Professional Restaurant situation you can fire it up, get the fire going and after 4-6 hours of cooking with smoke and heat from the wood and charcoal the gas will come back on and keep the temp at desired setting, letting the pitmaster sleep through the night, as the meat continues to cook.
Quote:
Originally Posted by philfree
I've recently moved and have not moved my stick burner yet. I miss it greatly but hopefully this week I'll get it moved to the new pad. As far as the bolded part of the quoted post if you preheat your sticks you can avoid getting smoggy or dirty smoke every time you add a log to the fire. It's a must to control your smoke.
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