BadCook
Assistant Cook
- Joined
- Jul 22, 2008
- Messages
- 17
If you are using lump for temp and wood for flavor/heat how much wood do you use? Do you just throw on a few chunks at the beginning of the cook or do you continuously keep putting wood on for flavor?
Do you stick burners burn all wood for a cook or do you go with some lump to keep from over smoking the food?
Do you stick burners burn all wood for a cook or do you go with some lump to keep from over smoking the food?