Firebox FULL of wood

[Slippy]

New Guy Alert!!!

Got caught up in the YouTube vortex over the weekend and came across one of Matt's BBQ Pits videos... This one: https://youtu.be/kLwYpfHB864?t=230
This a fire technique I am not familiar with. Is this common? Filling the firebox full of wood and lighting the top of the pile? I would have guessed that airflow would be very limited, as well as ash smothering wood below at some point...
But Matt seems to prefer this method... This would be a game changer for me if this really works.... Any experience with this technique?

Cheers!

[OldUsedParts]

Not me BUT Welcome to the Forum, Slippy

[TwoGuysBBQ]

Ive never heard of this technique, but hey you learn something new everyday. I guess it depends on your firebox and the ability to completely choke out your fire after your cook.
Any how WELCOME To the Madness

[Slippy]

Thanks for the welcome

I doubt I have much to offer this group of well seasoned Qers... But you never know. Maybe I'll discover a new type of fire

[Txdragon]

Thanks for the welcome

I doubt I have much to offer this group of well seasoned Qers... But you never know. Maybe I'll discover a new type of fire

Welcome! This is a type of minion method. Much like laying out a bed of charcoal and lighting the side opposite your air intake. Burns slower that way. The wood burning down will burn just as slow. This requires good seasoned wood and a pit with really good draft.

[Slippy]

Thanks for the welcome

I doubt I have much to offer this group of well seasoned Qers... But you never know. Maybe I'll discover a new type of fire

Welcome! This is a type of minion method. Much like laying out a bed of charcoal and lighting the side opposite your air intake. Burns slower that way. The wood burning down will burn just as slow. This requires good seasoned wood and a pit with really good draft.

Thanks. Very familiar with the minion method. I'm tempted to load up the pit and do a dry run... In fact a have a few sticks I pulled out as unfit for food... I was wondering how I was going to get rid of those.....

[Mule rider]

If I have wood unfit for food it doesn't go in my smoker.

[allenayres]

Interesting... thanks for the link. I'm learning on a new larger pit and had a difficult time keeping the temps up last weekend. I think I've got to build a larger fire, it's not the same as smoking on my backwoods

[Slippy]

Running a test now... Not looking good. Fire does hold nicely around 260, but it's dirty smoke... Been running for about an hour and not really cleaning up at all. I would say it is not a good idea to use this technique... Not too surprising, but worth a test to get rid of some dried up old wood...

[Txdragon]

It's all in the stack. Can't just pile it in all willie nillie. Strategically placed, it could work.

[Slippy]

Amazingly, not long after I posted (about 1.5 hours into the burn) it cleaned up quite nicely and ran clean for a good 5 hours unattended. So, maybe it could work if the conditions are right... I doubt I will ever chance it with meat in the chamber... Chicken maybe ......

[Txdragon]

Amazingly, not long after I posted (about 1.5 hours into the burn) it cleaned up quite nicely and ran clean for a good 5 hours unattended. So, maybe it could work if the conditions are right... I doubt I will ever chance it with meat in the chamber... Chicken maybe ......

I usually give even charcoal at least an hour to settle in. I've burned wood this way and it's good. Time til ready will vary per cooker.