Jim Minion
TVWBB Emerald Member
I think this is the right forum for the disscussion of fire control theory.
First you need a clean fire to produce clean
smoke. To produce a clean fire you need a supply of oxygen, by closing top or all three bottom vents, the supply of oxygen is straved. When you strave the fire, the wood and charcoal start to smolder, creating dirty smoke.
When I start up once I spread the charcoal I
also add the wood. I put the full water pan
in, meat on the grates, the reason I put the meat on is smokering is produced while the meats is below 140* internal. By putting it on at this time I get a longer cook during
the meats lower temp and in theory I should get more ring.
My questions is can you see a problem with my logic or practice?
Jim
First you need a clean fire to produce clean
smoke. To produce a clean fire you need a supply of oxygen, by closing top or all three bottom vents, the supply of oxygen is straved. When you strave the fire, the wood and charcoal start to smolder, creating dirty smoke.
When I start up once I spread the charcoal I
also add the wood. I put the full water pan
in, meat on the grates, the reason I put the meat on is smokering is produced while the meats is below 140* internal. By putting it on at this time I get a longer cook during
the meats lower temp and in theory I should get more ring.
My questions is can you see a problem with my logic or practice?
Jim