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My fire went out during a cook in Kansas City and I had to think fast
I was two hours into a pork shoulder at the KC Royal contest when my pit temp dropped from 250 to 150 in ten minutes. I realized my wood chunks were too green and smothered the coals. I grabbed my backup bag of Weber lump, got a fresh chimney going, and had it back up in 20 minutes. Anyone else ever have wood quality totally kill a fire mid-cook?
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patb1217d ago
Read somewhere that green wood can have up to 50% moisture content, so it basically steams instead of burning. That lines up with what happened to you.
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nina_johnson861mo ago
That green wood problem is the worst (learned that lesson with some "seasoned" oak last year).
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xena_brown501mo ago
Ugh, tell me about it. I got burned bad too. My rule now is to split a piece and check the middle, no matter what the seller says. If it feels cool or damp, it's not ready. That oak probably sat in a stack but never got real air flow.
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