I know it ain't rocket science, but I would imagine too many chunks of wood too close together would cause a flair up(flame) and spike in temp over the long haul in a smoke.
I would love to get a good 'smoke' thru a long cook, so I was just wondering who has experimented with how they pack their baskets and if they came up with a "method" or not
Or since it is so closed in in the barrel, does the wood chunk just smolder burn?
~.~
I would love to get a good 'smoke' thru a long cook, so I was just wondering who has experimented with how they pack their baskets and if they came up with a "method" or not
Or since it is so closed in in the barrel, does the wood chunk just smolder burn?
~.~
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