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Ran my stick burner with the door cracked for 2 years, then a guy in Memphis set me straight
I always choked my fire down and kept the intake almost shut. Temps held fine but my ribs had that bitter, sooty taste and I figured it was just my rub. A pitmaster at a contest in Memphis asked why my exhaust was wide open while my intake was barely breathing, said a fire needs to eat to burn clean. Started leaving the intake open a full turn and running a small hot fire instead of a smothered one. Two cooks later the thin blue smoke showed up and the bitter bite was gone. Anyone else run their fire too choked for way too long before somebody pointed it out?
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hannah_williams1mo ago
Been there, choked my fire for a whole season too.
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