Pre Burn

[East Texas Q]

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.

[Chasdev]

Not too many here in Texas that I've seen but it seems that lots of whole hog and butt cookers in the southeast swear by cooking on coals only.
The creosote problem is due to the way you are venting your cooker, you need to study up on the "pale blue smoke" fire method.

[OldUsedParts]

Hmmm I thought creosote was caused by wood that wasn't properly dried or aged

[Fooldancing]

I'm with OUP, I thought creosote was from wood that was not fully dried of all sap and other tree juices.

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[txsmkmstr]

It's my understanding that creosote is formed by a lack of combustion. This can be caused by overly wet wood and/or insufficient airflow (lack of oxygen) to support a flame. The way I see it, everyone's correct.

[East Texas Q]

Not too many here in Texas that I've seen but it seems that lots of whole hog and butt cookers in the southeast swear by cooking on coals only.
The creosote problem is due to the way you are venting your cooker, you need to study up on the "pale blue smoke" fire method.

Been doing this for over thirty years so I have a pretty good grasp on how it works.
I'm not saying I never toss in a well seasoned raw log,and I'm not talking just coals but a log that has already ignited and is burning clean.
Plus you can hang out by the fire pit and put a big pot of beans over it.

[East Texas Q]

It's my understanding that creosote is formed by a lack of combustion. This can be caused by overly wet wood and/or insufficient airflow (lack of oxygen) to support a flame. The way I see it, everyone's correct.

Agreed.
I like it because you can keep temp easier. And if you're to the end of your smoke and you dont wrap you avoid overly smoked meat.

[Chasdev]

No such thing as overly smoked meat, just meat smoked with dirty smoke.

[Rambo]

I’ve done it before several times using a fire pit; no doubt it’s better but it’s a lot of trouble. I’ll get’er going with a charcoal chimney and put good seasoned wood on that I have removed the bark from

[East Texas Q]

I’ve done it before several times using a fire pit; no doubt it’s better but it’s a lot of trouble. I’ll get’er going with a charcoal chimney and put good seasoned wood on that I have removed the bark from

Yep..
I always remove the bark.
I'm not saying pre burning is the end all but it gives you options.

[East Texas Q]

No such thing as overly smoked meat, just meat smoked with dirty smoke.

We'll have to disagree on that point.
Even Franklin will tell you over smoked meat can be a problem which is one of the reasons he wraps.
I generally dont use the Texas crutch unless time is an issue. I prefer to clean up my fire and let it work through the stall on it's own.

[k.a.m.]

No such thing as overly smoked meat, just meat smoked with dirty smoke.

Sure there is. I judge BBQ on a weekly basis and yes you can over smoke meat.

[Sooner21]

No such thing as overly smoked meat, just meat smoked with dirty smoke.

We'll have to disagree on that point.
Even Franklin will tell you over smoked meat can be a problem which is one of the reasons he wraps.
I generally dont use the Texas crutch unless time is an issue. I prefer to clean up my fire and let it work through the stall on it's own.

Franklin also says he has to use green wood due to sourcing and volume quite a bit....


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[k.a.m.]

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.

[East Texas Q]

No such thing as overly smoked meat, just meat smoked with dirty smoke.

Sure there is. I judge BBQ on a weekly basis and yes you can over smoke meat.

Agreed.
I've done it plenty of times myself in my early years. In fact it's one of the reasons I implemented pre burn techniques.
It gives you complete control over temps and smoke.