k.a.m. wrote:East Texas Q wrote:Anyone else use this technique?
I usually run a pre burn pit when doing long smokes. I have two pits I built from a propane tank that measure around three foot in diameter.
Have one rigged for hanging large pots and one thats a pure pre burn pit.
I found it to be far better for controlling temps and smoke when you're taking pre burned wood and shoveling it into your pit when needed.
It also prevents the risk of creosote.
This is a great old school technique that I have witnessed at several competitions with good results. The flavor is awesome but it does take dedication in tending the fire.
While it is more labor intensive I like the accuracy using this method in both smoke and temp control.
And who doesnt like to sit by the fire and drink a few adult beverages? Also use it to make a nice pot of beans.