Weber Smokey Mtn...

[qwerty1500]

Thanks!!!! What keeps the dry chunks from catching on fire?

I'm really enjoying this thread.

[Smokin Gator]

Originally Posted by qwerty1500

Thanks!!!! What keeps the dry chunks from catching on fire?

They do catch fire and that is what you want. You want the to burn cleanly. You are limiting the oxygen though so the don't burn up quickly.

The problem with non-seasoned wood or soaked wood is that if tend to not burn cleanly which equals cresote which equals NASTY!!!

That being said... there are some guys who use green wood but at much higher temp cooks. Four time World Champion (whole hog Memphis in May) Myron Mixon uses green peach wood. I have competed against him many times and you would not believe the smoke his cookers belch when he lights them off. Once you really watch him, though, you realize he is not putting any meat on for a long time and that smoke has really cleaned up. Plus he cooks at much higher temps than most of us do.