Hey Gang!
Has anyone used charred wood chunks in a CS?
Couple of friends who use offsets claim pre-charred wood produces a sweeter smoke. I would tend to assume that charred wood might enable a smoke-ring too? Any feedback???
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Mornin',TC.
The charred wood is basically lump charcoal,depending on how much it was burned,and can produce a smokering in your CS much like using charcoal.
Stuart can give you a much more technical explanation,but that is the effect.
As to the sweetness,I'd guess he was talking about flames,heavy smoke, uneven heat ,etc. that throwing a log in a logburner can sometimes cause.
Hope this helps some.
The charred wood is basically lump charcoal,depending on how much it was burned,and can produce a smokering in your CS much like using charcoal.
Stuart can give you a much more technical explanation,but that is the effect.
As to the sweetness,I'd guess he was talking about flames,heavy smoke, uneven heat ,etc. that throwing a log in a logburner can sometimes cause.
Hope this helps some.
Hey Topchef,
Good to hear from you...
I have used charred wood and don't find much difference, except with mesquite wood. With mesquite I recommend it or preheating the oven until the smoke is white.
Using charred wood will help out with a smoke ring. However, if you really want a good smoke ring, I suggest using lump charcoal.
Good to hear from you...
I have used charred wood and don't find much difference, except with mesquite wood. With mesquite I recommend it or preheating the oven until the smoke is white.
Using charred wood will help out with a smoke ring. However, if you really want a good smoke ring, I suggest using lump charcoal.
Stuart, when you say "lump charcoal" do you mean the briquettes or the natural stuff? Sorry bud, I should know better but my post-foliage mindset is a bit jaded
I did a rack of Spares in my (home) Smokette yesterday and added a briquette to the wood pan --- got an outter smoke-ring, which quite frankly, I couldn't care less about. What I do find...and it's only when I smoke
Spares...is a (how-do-I-put-it?) "musty" taste which competes with the smoke flavor.
What wood do I use, you ask? Pecan, Hickory and Cherry. It's less noticable when using Apple. I have yet to try Mesquite only cuz I deem it too strong for ribs.
btw Stuart...I'll touch base with John this week
I did a rack of Spares in my (home) Smokette yesterday and added a briquette to the wood pan --- got an outter smoke-ring, which quite frankly, I couldn't care less about. What I do find...and it's only when I smoke
Spares...is a (how-do-I-put-it?) "musty" taste which competes with the smoke flavor.
What wood do I use, you ask? Pecan, Hickory and Cherry. It's less noticable when using Apple. I have yet to try Mesquite only cuz I deem it too strong for ribs.
btw Stuart...I'll touch base with John this week
How was the foilage this year? Was up in Toronto last week and it was beautiful...
I prefer lump charcoil the natural stuff, however briquettes will work. I don't think they put as much of a smoke ring in the product as the lump charcoil does.
Not sure on the "musty" taste. Couple of things to look at, first is the bottom of the oven clean. Sometimes if there is some grease in the bottom it will cause kind of an off taste. Also make sure the vent hole is not plugged up.
Let me know if that fixes the taste.
I prefer lump charcoil the natural stuff, however briquettes will work. I don't think they put as much of a smoke ring in the product as the lump charcoil does.
Not sure on the "musty" taste. Couple of things to look at, first is the bottom of the oven clean. Sometimes if there is some grease in the bottom it will cause kind of an off taste. Also make sure the vent hole is not plugged up.
Let me know if that fixes the taste.
quote:Originally posted by Stuart:
[qb]How was the foilage this year? Was up in Toronto last week and it was beautiful...
[/qb]
This year it came in two waves...beginning 3rd week of September and lasting almost a month (usual is 2-3 weeks) The colors were simply spectacular.
quote:Originally posted by Stuart:
[qb]Not sure on the "musty" taste. Couple of things to look at, first is the bottom of the oven clean. [/qb]
You mean the nest of mice gotta go?
You wouldn't believe some the stuff I have seen over the years. We got a smoker back one time that had grease build up in the bottom all the way up to woodbox. When we started cleaning it we found a slab of ribs in the bottom.
Had another one that the relay would close on, when we opened it up the roaches had built a nest in the connector...
So, keep it a little cleaner than that.
Had another one that the relay would close on, when we opened it up the roaches had built a nest in the connector...
So, keep it a little cleaner than that.
say, stuart... I have let some grease and black stuff build up on the bottom of my smokette. What's the best way to clean up at that point... get it hot and wipe... use a cleaner of some kind?
grease and black stuff build up on the bottom of my smokette. What's the best way to clean up at that point... get it hot and wipe... use a cleaner of some kind?
Mornin',Woodburner.
If it is just color,I wouldn't worry about it.
If it is pretty heavy,you can use a plastic windshield scraper[we don't see many of those here
]to clean out any heavy stuff.
If isn't that heavy,you can always spray a little Greased Lightning or Simple Green on it and let it set and then hose or wipe it out.
I always cover my cooker floor with foil,poke a drain hole in it and throw the foil out after a cook.
The little moisture ,etc. that collects on the bottom,I wipe out with a paper towel.
Other than heavy buildup,we all probably over clean.
If it is just color,I wouldn't worry about it.
If it is pretty heavy,you can use a plastic windshield scraper[we don't see many of those here
]to clean out any heavy stuff.If isn't that heavy,you can always spray a little Greased Lightning or Simple Green on it and let it set and then hose or wipe it out.
I always cover my cooker floor with foil,poke a drain hole in it and throw the foil out after a cook.
The little moisture ,etc. that collects on the bottom,I wipe out with a paper towel.
Other than heavy buildup,we all probably over clean.