Fire Management: How To Add Wood To Your Fire

[@BRAND-ON-BARBEQUE]

Great tips Frank. Thank you sir.

[@SmokerBuilder]

You’re welcome! Please share this video so I can help more people!

[@glennevitt5250]

Hey Its Coming in Clean Thank you for this information 😎

[@SmokerBuilder]

Absolutely! Please share for someone you know can use it!

[@kevinthompson5224]

Great video. Just some info... wood combusts at about 450 degrees. I always remember that from the old Ray Bradbury novel Fahrenheit 451. Also air dried wood won't dry down to 8% in most areas of the US. it will reach an equilibrium moisture content based on average humidity. Here in Missouri that's gonna be about 12%. But that's plenty dry to burn easily.

[@SmokerBuilder]

Hey buddy, thanks for all that! I knew I was wrong on the number lol

[@chriscarter7182]

Another point to consider is how the wood is split! This depends entirely on how the split is made, but, it’s not entirely possible to have that perfectly split piece. I sometimes can only get a 3 sided, triangular cut, sometimes I can only get a rectangular cut. Triangular splits ignite quicker, rectangular cuts burn longer. Sometimes I’m trying to rebuild heat quicker vs just maintaining a consistent fire.

[@BenFeldman-kz7gt]

Frank, Great advice! 👍Thoughts on kiln dried wood? Also, there seems to be a push now to hurry up the fire by lighting the wood with a blow torch or even using the once dreads kerosene (the thinking is that in a 10 plus hour cook the smell and dirty smoke is not even noticed). People have the meat on almost immediately before there is a coal bed. Once the coal bed forms more wood is added, but the meat has already been sitting there. Do you advise against these rushed methods?

[@SmokerBuilder]

I do not like kiln dried wood because it burns really fast and really hot. I have had bag wood that I bought that said kill dried, but was still very wet inside I use a torch most of the time but I’m not in a hurry when I do it. I just like the fire with it and let a good cold bed form before I add my meat. I do advise against rushing things though I also would never personally use anything like kerosene

[@glennevitt5250]

I Have two smokers one is my Primary And Other one I Put My wood for Is both smokers inside the Smoker off the side so it can preheat😎

[@SmokerBuilder]

Heck yeah!

[@EHV_23]

sound good

[@danielostara5103]

The missus didn't like the oven idea for preheating splits 😮

[@SmokerBuilder]

Hahaha!

[@thomasrebein3891]

Audio is better clearer Thanks

[@bucksmith4570]

450F

[@SmokerBuilder]

Thanks for clearing that up!

[@Jason.F.]

Audio is much better but the visuals are still iffy 😅

[@SmokerBuilder]

haha I totally get it! 🤣

[@Jason.F.]

@@SmokerBuilder here's looking at you kid!