February 8th. 2023

 Fire Management in a Wood Burning BBQ Smoker: How to Perfect Your Smokes

Wood burning BBQ smokers are a classic way to smoke meats and produce a deep, rich flavor that's unparalleled by any other cooking method. However, managing the fire in a wood burning smoker can be challenging, especially for those who are new to smoking. Here are some tips to help you perfect your fire management and achieve the best results from your wood burning BBQ smoker.

1. Use the right kind of wood: The type of wood you use will play a significant role in the flavor of your meat. Hardwoods like oak, hickory, and mesquite are a popular choice, as they produce a good amount of smoke and have a strong, flavorful taste. Softwoods like pine and cedar should be avoided, as they can produce a bitter, acrid smoke that can ruin your meat.
2. Start with a good base of coals: To get your smoker started, you'll need to build a good base of coals. This can be done by lighting a small pile of charcoal in a separate fire pit and then transferring the coals to the smoker when they are ready.
3. Use a firebox: A firebox is a separate chamber that's attached to the smoker. It's used to hold the wood and coals, which allows you to control the heat and smoke better.
4. Use a combination of logs and coals: To maintain a consistent temperature, you'll need to use a combination of logs and coals. Start with a small bed of coals, then add your logs and let them catch fire. As the logs burn down, you can add more coals to keep the fire burning evenly.
5. Keep the airflow open: Good airflow is essential for keeping the fire burning evenly. Make sure the air vents are open and adjust them as needed to regulate the temperature.
6. Avoid over-smoking: Too much smoke can produce a bitter flavor, so be mindful of the amount of wood you use. Avoid using large chunks of wood and instead opt for small chips or chunks that will produce a more controlled amount of smoke.
7. Know when to add wood: Adding wood to the fire should be done when the temperature starts to drop or the smoke becomes light. If you're smoking meat, wait until the internal temperature of the meat reaches 150°F before adding more wood.

In conclusion, managing the fire in a wood burning BBQ smoker requires a little bit of practice and attention to detail. By following these tips, you'll be well on your way to producing delicious, perfectly smoked meats that are sure to impress your friends and family.

Written by: Alan W. Ludwig

Pit Master/ Owner of Burnt Barrel BBQ Co.