How to use a stickburner without oversmoking?

[Michael Freeman]

The only smoker I've used is the WSM. But, I've always been curious about those bigger smokers you see at the competitions. It seems many of them are using wood as fuel.

It's easy to control the smoke on the WSM because it mainly uses charcoal and you add a few chunks of wood for the smoke. But, on a stickburner, where wood is your main fuel, how do they not oversmoke their meat?

I can see how in the initial cooking period, they could let the wood burn to to coals before putting the meat on, but when you have to add more wood later it's just going to smoke some more. Anyway, I figured some of you have probably used these types of smokers and could enlighten me.

 

[Larry Wolfe]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Michael Freeman:
The only smoker I've used is the WSM. But, I've always been curious about those bigger smokers you see at the competitions. It seems many of them are using wood as fuel.

It's easy to control the smoke on the WSM because it mainly uses charcoal and you add a few chunks of wood for the smoke. But, on a stickburner, where wood is your main fuel, how do they not oversmoke their meat?

I can see how in the initial cooking period, they could let the wood burn to to coals before putting the meat on, but when you have to add more wood later it's just going to smoke some more. Anyway, I figured some of you have probably used these types of smokers and could enlighten me. </div></BLOCKQUOTE>

The first thing you need is a good established bed of coals, whether you start off with charcoal alone, or charcoal and wood and let it burn down to coals. Use medium sticks of wood, nothing huge, you want the logs/stick to immediately catch on fire and start burning. If you put a stick in the bed of coals and it just sits there and smolders/smokes, you're gonna have oversmoked and possibly sooty food. You also need proper airflow (air in/air out)to keep the bed of coals and new wood 'burning'. Without enough of one, your wood is smoldering, not burning.

 

[Joe Abad]

Michael... I have a 24x48 w/upright stickburner and 3 WSMs. In the stickburner, I use only seasoned (dried) alder, maple or mesquite. IMO if using proper fuel, there is little chance of "oversmoking." Stickburners require more fire management than WSMs.

joe

 

[Michael Freeman]

Thanks for the replies. I also found a thread on another board talking about it too. Maybe I'll get to try it one day if I end up getting a stickburner.

 

[j biesinger]

man, this question comes up at least once a month

here's some threads dealing with this issue:

http://tvwbb.infopop.cc/eve/fo...=834108841#834108841

http://tvwbb.infopop.cc/eve/fo...=662106104#662106104

HTH

 

[Davo]

Hi folks,
As well as a WSM, I have one of those Traeger woodpellet smokers and am absolutely happy with the results it gives me.Although the wood pellets are 100% hardwood pellets,the smoke doesn't overule the taste of the meat. it is quite subtle compared to the results I get from WSM.
The pellets are stored into a hopper on the side like an offset and is channelled through a auger into a fan blown firepot which is covered giving you complete indirect radiated heat.
It's controlled by electricity and the auger has 3 speeds giving you a good constant 220F,320F & 450F respectively and I've yet to experience any soot over my food yet.

Cheers

Davo

 

[j biesinger]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">,the smoke doesn't overule the taste of the meat. it is quite subtle compared to the results I get from WSM. </div></BLOCKQUOTE>

probably why pellets are popular in comps.

also why I'm considering a stoker. I think it might result in a cleaner burn for the increased airflow from the fan.