You are going to get some white smoke no matter what you do with a new add but like JSweet said, the trick is to minimize it. It is an art/skill that is an important part of BBQ and why some folks chose to run to the likes of a Traegar...
Either way post oak is a quality BBQ wood and I like to add a stick of mesquite occasionally myself. If I can, I do prefer my wood to be barkless but that is tough on 3-4" wide pieces. I like the trunk pieces we have to split on woods like pecan, oak or hickory because the bark will slip on an already cured tree when it falls or is in the splitter/or whacked with a splittin' ax. The bark burns dirtier IMO so I try to find a way to get it without bark.
Another note, the length of your wood is perfect for a small box, I would use a hatchet and hammer and just split in half, that should be perfect size for you. If you cut in half horizontally you are gonna end up with chuncks, I don't find that chunks burn as well as "sticks".
You will never see mesquite in my smoker...now hot coals and a steak, sure.
You are missing out...a little kiss of mesquite with the occasional stick added in a pecan or oak base is incredible on beef.
And down in SoTx where I am from, that is all we had and all most folks use. We used to smoke with mesquite by having a side coal fire and would place the burned down coals in the smoker box. Talk about a blue smoke and incredible on beef...just like the flavor added on your steak..
I saw that on a trail ride cook out once. They had a big fire of Mesquite going several yards from the pit, only when the mesquite was white would it be added to the pit. They said that was the only good way to smoke with mesquite.
I saw that on a trail ride cook out once. They had a big fire of Mesquite going several yards from the pit, only when the mesquite was white would it be added to the pit. They said that was the only good way to smoke with mesquite.
If I had a burn pit here in my small subdivision backyard, I'd probably burn all my wood to coals for a constant blue smoke. Its easier to manage in a wide open ring and you shovel in the perfect fire everytime. Not so sure how Henrietta Homeowner's Police would like a small bonfire in my yard though..
If I had a burn pit here in my small subdivision backyard, I'd probably burn all my wood to coals for a constant blue smoke. Its easier to manage in a wide open ring and you shovel in the perfect fire everytime..
Hill Country style cept they cook over the coals a la Coopers. Lots of folks around Llano and Johnson city cook this way. Old family friend Don Freeman has a large box pit and log burner on a trailer. Man the sauce he makes is thicker and better than Cooper's which is awesome in it's own right.
you have a bad batch bring it to me and I will dispose of it properly in my pit. jus kidding may not be completely seasoned yet or your not letting your fire breathe enough when you adding wood or you are adding too much wood to a fire that has lost it's right temp so its smoldering longer to get back up to temp...lots of variables
If I had a burn pit here in my small subdivision backyard, I'd probably burn all my wood to coals for a constant blue smoke. Its easier to manage in a wide open ring and you shovel in the perfect fire everytime. Not so sure how Henrietta Homeowner's Police would like a small bonfire in my yard though..
That's my next project. Pretty sure I could build one easy with a tank cap and a few legs.
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