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An old pitmaster in Lockhart taught me about fire wood placement
I was down in Lockhart at Kreuz Market last October watching this older guy run their offset, and he told me I was stacking my splits like a city person builds a bookshelf. He showed me how to lay the wood in a shallow V so the flame licks the metal and rolls smoke over the meat instead of shooting straight up the stack. Has anyone else changed their whole burn setup after watching somebody else for just a few minutes?
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the_elizabeth13d ago
My old setup was basically stacking splits however they balanced, which meant tons of wasted heat shooting straight for the chimney. Watching him angle those logs in that shallow V totally clicked for me, like the smoke had a path to travel instead of just escaping. Now I catch myself studying the flame roll every time I load the firebox, and the bark on my briskets came out way richer the very next cook.
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