Great video. I have a Vision kamado and experienced the same issue with my brisket getting a little stringy and hard on the bottom. I will try this technique on my next brisket.
Wow!! Such a wealth of insight and tips! The bottom of my briskets were always tough on my ceramic smoker. Will employ these steps, excited to give it go. Have been trying to avoid yet another bbq cooker.
I have the BGE XL with the expander kit and a couple of extra half moons. I place my half moons in the bottom of the expander rack and then put the deflector plate upside down (feet down) into the expander, over the half moons. Clearance is tight to the grill surface, but there is space there. If I am cooking something heavy, I use my cast iron grills to avoid any deflection. This has worked well for me when I take the extra time to set up. If you're really worried about the air gap between the second deflector and the grill, or need room for a drip pan or a pot of beans, use the top grill from the expander, which still gives you a good-sized grill surface well above the second deflector.
@@NorthBKNorth that works. I was trying to gain more space to the deflector which is why I used the cgs spider to hang underneath leaving normal room for a drip tray if we want
@@SmokingDadBBQ hey James, I just went to order the spider and doesn’t look like they ship to Canada anymore… any thoughts on how to get it here or if there’s another option?
@ I use cross border pick ups. There is a ton of sites like them but they give you a NY address to ship too. They do the import and you can either pick it up or ship to home. I just ordered one for my minimax and had it sent there
@ cool thank you! I’ll see about going that route. If you had a Large egg and were starting over, would you recommend the Eggspander with spyder or CGS Adjustable Rig and Spyder? I already have a super old conveggtor & second rack.
@@SmokingDadBBQ setting up the egg for dinner and it occurred to me that you have all the parts there to find out if three is really a crowd? Or maybe better in this case! Sling your spider below the expander, then the pizza stone or half moons, then the inverted conveggtor. Not to mention a catchy video title. 🙂
Hey James, just wanted to say that you’ve made the transition from a gas grill/“smart smoker” that pretty much does everything for you, super simple. Thank you! I have an XL BGE with the conveggtor plate. Should I size down to a large pizza stone for the double indirect?
Yes a small air gap is needed some bolts or fire brick will do the trick to set the stone on. That’s what I did for the akorn at the beginning clip which has a similar plate setter deflector
Great video! Few questions for you please. How long do you think a brisket flat from Costco would take? I want to try my 1st one on my kamado classic(double in direct). Should I cook it at 350F? Last question do you still use the sliding out ash catcher with a kick ash can? Thanks for the great videos!!!
@@kellystastny4653 flat I would go lower and slower as it’s less forgiving. I would also under cook to 190-195 and hot hold in the oven to not miss the more narrow doneness window The egg doesn’t have the slide and the kj system won’t fit with the can so the can replaces it
Thanks for this video, I had been eagerly awaiting this! I have a question that maybe I missed in the video: Does the kick ash can have an air gap between the bottom of the ceramic and why it’s needed to burn wood below and not damage the base? I can’t find a pic of the bottom of the can to see if it’s raised. I did buy your BGE digital bundle, great info in there! Greatly appreciate all of the content you put out and the variety. Great job!
@@hoselfader it sits very close to flush. Some room for expansion. It’s not required. Just makes clean up easier. I’ve never had any issue with the wood on the base of any ceramic Kamado
Have you ever thought about doing smokes on insulated vertical cabinets with reverse smoke such as Humphrey’s smokers? Your videos provide a lot of great tips and I am curious how they translate to other smokers. Thanks.
Sure. It’s a second stone either above or below your primary deflector. I used the CGS $20 spider accessory to hang my large egg stones on my XL below the egg spander half moons. A large egg would use a mini max pizza stone below. There needs to be about 0.5” air gap between the stones to remove about 200f temp from the stones below your food. You can put a spacer on your stones and stack a pizza stone above however this brings the heat closer to the bottom of your food and removes clearance for things like a drip tray so I think the method I showed around the 10min mark with the spider accessory is the better option. 250-300 is an effective range for getting wood to burn in the bottom. I often aim for 270 which is my preferred temp
you can add a spacer (Ceramic grill store sells 0.5", 3/4 and 1" ceramic spacers) and drop a pizza stone above it on your stock setup for the least money, and or you can find a cheap series 1/2 KJ D&C rack which fits (snuggly) but this gives you the identical ease of use and function as I have shone on my KJ and then you just place the stones on the bottom ring, add a pizza stone on the x-rack it comes with
@@talix66 depends on the size … for 250+ insulated is fine especially in 500, 1000. I know that testing the old country g2 which is fully insulated and sub 60 gallons it’s too efficient for good results. The the same time my okj highland with 0 insulation in winter is not efficient enough to maintain a coal bed
Did you readd a green egg to your collection? Wondering how fuel efficiency is vs KJ. In my xl, loading lump until it hits the inverted spider is barely enough fuel for a 9 hr smoke.
@@SmokingDadBBQ I'm using Fogo Black, B&B and Jealous Devil in my rotation. Since you have cooked on both Kamados, I was curious if you observed one cooker using more/less fuel than the other.
@@PhungFamily-gw5br no, but i haven't done side by side on the same day with the same fuel with the same double indirect to validate but in general they both seem to run out at a similar time. the series 3 big joe might fit more since you can move the double indirect up a level and allow more fuel but ironically in my last test on it and my series 1/2 it was the 3 that ran out first
James that looks so great that I going to do a brisket for Easter Dinner in a couple of months. Your setup is just a little different than what I developed while watching you prefect the double indirect on the Kamado Joe unit. The important part is to use good charcoal and smoking wood with your double indirect method. Your egg looks different inside than my Large Green Egg and I can't tell whether it is you wide angle lens making the baskets and grates look different or you have the next size up. Is your Egg a extra large Green Egg or a large Green Egg? Cheers!
James, I am looking to get a KJ. Will I be able to get all the accessories to do the double indirect method that you have shown us here? What accessories should I be getting to go along with a ceramic kamodo?
Thanks so much for this video. Just ordered the BGE pdf from your shop. Quick question: with fire burning in the bottom would you recommend against something like the Billows by ThermoWorks? I currently use one, but wondered about the heat generated. Currently using Smokeware vent on top, with Billows on the bottom. Need to purchase a few items to set up your method. Thanks for the great video!
@@The_Monkey_King up until it evaporates yes. I get better results with the pan under the stone as the steam in the bottom of the brisket makes bark impossible
Hey James, I get the cold smoke part but unsure about the wood chunks after. Are you doing wood on bottom and top while heat soaking or after the wood finishes burning on top?
Totally different question: I'm afraid that there's serious health risks related to grilling and smoking. Not only by breathing in the smoke but also by eating particles and absorption of smoke via the skin (which is supposedly the biggest risk). I would be very interested in a video from you about this topic: how big are the risks and how can you minimize it?
Typically don’t run out but it’s close to empty when done. The cold smoke helps as the brisket is technically warming up a little vs the fridge and cooks faster in the cooking fire. Did you try that?
@ I have never done a cold smoke and I will try this next time. My issue with the coal could have been made worse with 20 degree temps with 30 mph winds overnight during the cook.
You can either do this with a pellet tube or burn a small wood fire which I prefer. Half moon at the back, salmon above. Allows access to to the fire so you can add small chunks every 15-30. Top vent all open, bottom vent 0.5” keeps temps around 160-180f
Sure. This used the CGS spider accessory linked (not an affiliate or sponsor) below. I have an XL egg and they make an XL spider. If you have a large egg you’d want the large spider. The stones below your egg spander stones are one size smaller. I used the large egg stones but a large pizza stone for the XL works just as well. If you have a large egg, the mini max pizza stone is a good option. If you have a plate setter. You can add a pizza stone above with a spacer
Great video as usual. A little thrown off with the depth of field plugin or something.. kept pulling my eyes and causing me to think about that rather than the content.
@@SmokingDadBBQ ah I see now, sorry I missed it. Now I just need to figure out how to get that shipped to Europe without spending 60+ usd on import taxes…
It’s a BGE brisket. I’ve adapted the method I created to Kj, primo, char-griller and this is how to pull off the same university lab confirmed better setup if you own a big green egg. 100% tastes better than the traditional indirect setup, have thousands of comments on other grills videos from people who tried and say the same thing. Give it a go and let me know what you think
This seems like a lot of more work than what i have been doing for over 10 years. The key with a BGE is to let the smoke clear and the egg to 😮stabilize before putting a brisket or any other meat I am doing a low and slow on. I get my egg to the desired temp 225 to 275. Put the meat on, add a probe, and let it ride. I have not had any issues with good smoke flavor with the way i do it. This looks like a lot more work and a waste of charcole, IMO. I will be sticking to my method that gives me the results I want. I have liked your other videos, but not this one.
@@douglade6202 I did this for Cooper at Bar-A-BBQ (top Texas monthly bbq joint) and he rated the food 10/10… nothing needs improvement, would serve along side his offset food. That video is coming soon. No disagreement it’s more work, burns more fuel. But having competed in Memphis in May and had top Texas bbq joints put my Kamado food in the same breath as their offset food is kinda the point of the extra effort
I can slow it down next time. You hang a second set of deflectors on something like a cgs spider below your stones and or place them above with a small air gap
Did you know UA-cam videos have sliders so you can skip through videos? He even put in chapters... Personally, I think the back story and info provided was useful but if I didn't, I would skip it. It's not difficult
@@SmokingDadBBQI hear what you are saying but we would like to see it in detail along with what size BGE you used (size deflectors, basket, and Ashe can etc… ) and what temperature you used and how long of a cook. It was kinda rushed, remember you are an expert and we are brisket for dummies students LOL. I plan on getting 2 BGE’s (XL and 2XL) and I researching on how to use them properly. Please make a detailed video for us. You did a great job. 👍
@@c-note3716 pretty sure what he's using in the video is an XL. I have an eggspander for my Large but that looks different and is less roomy. On that topic I'd also like to know what hardware allows this same setup to be made in a large model (and whether that's an option to begin with. I'd like to be able to do this using an conveggtor and the half moon deflectors of the eggspander setup. Maybe placing something in between those like some small ceramic spacers.
@@MitchellMares you have to find naturally seasoned if possible. Most box store is kiln dried … in canada I found furtado farms which is naturally seasoned
You've definitely got the brisket game down to a science. Great video, James!
@@williamwilson2624 thanks
Great video. I have a Vision kamado and experienced the same issue with my brisket getting a little stringy and hard on the bottom. I will try this technique on my next brisket.
@@talix66 let me know what you think
Wow!! Such a wealth of insight and tips! The bottom of my briskets were always tough on my ceramic smoker. Will employ these steps, excited to give it go. Have been trying to avoid yet another bbq cooker.
That’s the main thing with fires below the food this solves along with the benefit of better tasting smoke. Let me know what you think
Great presentation, James. Talking about being a coffee aficionado, I smell a coffee channell down in the horizon. LOL
Hahaha maybe someday
Looking forward to your video on the Weber Kamado, doing a brisket.
ua-cam.com/video/1W3l3e097Nc/v-deo.htmlsi=gB1uuaMlH0TLksPN
I love your channel James. Can you do more videos where you tackle some more obscure cuts of meat and show us how you mastered them on the KJ?
Love the sounds of that. Anything you had in mind to start?
Beef cheeks, pork cheeks, beef tongue, shanks
I have the BGE XL with the expander kit and a couple of extra half moons. I place my half moons in the bottom of the expander rack and then put the deflector plate upside down (feet down) into the expander, over the half moons. Clearance is tight to the grill surface, but there is space there. If I am cooking something heavy, I use my cast iron grills to avoid any deflection. This has worked well for me when I take the extra time to set up. If you're really worried about the air gap between the second deflector and the grill, or need room for a drip pan or a pot of beans, use the top grill from the expander, which still gives you a good-sized grill surface well above the second deflector.
@@NorthBKNorth that works. I was trying to gain more space to the deflector which is why I used the cgs spider to hang underneath leaving normal room for a drip tray if we want
@@SmokingDadBBQ hey James, I just went to order the spider and doesn’t look like they ship to Canada anymore… any thoughts on how to get it here or if there’s another option?
@ I use cross border pick ups. There is a ton of sites like them but they give you a NY address to ship too. They do the import and you can either pick it up or ship to home. I just ordered one for my minimax and had it sent there
@ cool thank you! I’ll see about going that route. If you had a Large egg and were starting over, would you recommend the Eggspander with spyder or CGS Adjustable Rig and Spyder? I already have a super old conveggtor & second rack.
@@SmokingDadBBQ setting up the egg for dinner and it occurred to me that you have all the parts there to find out if three is really a crowd? Or maybe better in this case! Sling your spider below the expander, then the pizza stone or half moons, then the inverted conveggtor. Not to mention a catchy video title. 🙂
Hey James, just wanted to say that you’ve made the transition from a gas grill/“smart smoker” that pretty much does everything for you, super simple. Thank you!
I have an XL BGE with the conveggtor plate. Should I size down to a large pizza stone for the double indirect?
Yes a small air gap is needed some bolts or fire brick will do the trick to set the stone on. That’s what I did for the akorn at the beginning clip which has a similar plate setter deflector
Will have to try this method. I have had my BGE for about 20 years. Their headquarters is only about 5 miles from my house.
Let me know what you think
Great video! Few questions for you please. How long do you think a brisket flat from Costco would take? I want to try my 1st one on my kamado classic(double in direct). Should I cook it at 350F? Last question do you still use the sliding out ash catcher with a kick ash can? Thanks for the great videos!!!
@@kellystastny4653 flat I would go lower and slower as it’s less forgiving. I would also under cook to 190-195 and hot hold in the oven to not miss the more narrow doneness window
The egg doesn’t have the slide and the kj system won’t fit with the can so the can replaces it
Does a riser drip pan count as a second deflector, or does it need to be ceramics for both deflectors?
Thanks for this video, I had been eagerly awaiting this! I have a question that maybe I missed in the video: Does the kick ash can have an air gap between the bottom of the ceramic and why it’s needed to burn wood below and not damage the base? I can’t find a pic of the bottom of the can to see if it’s raised.
I did buy your BGE digital bundle, great info in there! Greatly appreciate all of the content you put out and the variety. Great job!
You don’t need it you can just throw wood in there, it will ignite
@@hoselfader it sits very close to flush. Some room for expansion. It’s not required. Just makes clean up easier. I’ve never had any issue with the wood on the base of any ceramic Kamado
Great video for us nerds. I didn't catch anywhere what your target dome temp was for the cook and approximate cook time???
@@jeremymiller1403 270-300 tops is a good range
Have you ever thought about doing smokes on insulated vertical cabinets with reverse smoke such as Humphrey’s smokers? Your videos provide a lot of great tips and I am curious how they translate to other smokers. Thanks.
I haven’t looked much into cabinets but will not it down for future ideas
Great James, have you posted how we Primo XL owners can do the double indirect? I may have missed it.
@@smokinjaws3310 ua-cam.com/video/85jxVsDQkSo/v-deo.html
So i understand your explanation on moisture content of your smoking wood; but what do you do or buy your wood for the correct moisture percentage??
Naturally seasoned is almost always in the right range
Can uyou explaiin the ‘double indirect’ better? Also, what temps did you cook at for double indirect?
Sure. It’s a second stone either above or below your primary deflector. I used the CGS $20 spider accessory to hang my large egg stones on my XL below the egg spander half moons. A large egg would use a mini max pizza stone below.
There needs to be about 0.5” air gap between the stones to remove about 200f temp from the stones below your food. You can put a spacer on your stones and stack a pizza stone above however this brings the heat closer to the bottom of your food and removes clearance for things like a drip tray so I think the method I showed around the 10min mark with the spider accessory is the better option.
250-300 is an effective range for getting wood to burn in the bottom. I often aim for 270 which is my preferred temp
Do you have a double indirect method for your Weber Summit Kamado?
you can add a spacer (Ceramic grill store sells 0.5", 3/4 and 1" ceramic spacers) and drop a pizza stone above it on your stock setup for the least money, and or you can find a cheap series 1/2 KJ D&C rack which fits (snuggly) but this gives you the identical ease of use and function as I have shone on my KJ and then you just place the stones on the bottom ring, add a pizza stone on the x-rack it comes with
Could u do a video on which is better insulated and non insulated fire box on an offset smoker?
@@talix66 depends on the size … for 250+ insulated is fine especially in 500, 1000.
I know that testing the old country g2 which is fully insulated and sub 60 gallons it’s too efficient for good results. The the same time my okj highland with 0 insulation in winter is not efficient enough to maintain a coal bed
Great video thanks for the tips!! What dome temp do you shoot for?
270-300 max
Thank you sir! 💪🏼
Did you readd a green egg to your collection? Wondering how fuel efficiency is vs KJ. In my xl, loading lump until it hits the inverted spider is barely enough fuel for a 9 hr smoke.
double indirect in XL or Big Joe is similar at 9-11hrs depending on the brand of charcoal... what fuel are you using?
@@SmokingDadBBQ I'm using Fogo Black, B&B and Jealous Devil in my rotation. Since you have cooked on both Kamados, I was curious if you observed one cooker using more/less fuel than the other.
@@PhungFamily-gw5br no, but i haven't done side by side on the same day with the same fuel with the same double indirect to validate but in general they both seem to run out at a similar time. the series 3 big joe might fit more since you can move the double indirect up a level and allow more fuel but ironically in my last test on it and my series 1/2 it was the 3 that ran out first
You're doing the Lord's work. My bbq would be all the poorer without your advise.
@@Myrkskog ha thanks
James that looks so great that I going to do a brisket for Easter Dinner in a couple of months. Your setup is just a little different than what I developed while watching you prefect the double indirect on the Kamado Joe unit. The important part is to use good charcoal and smoking wood with your double indirect method. Your egg looks different inside than my Large Green Egg and I can't tell whether it is you wide angle lens making the baskets and grates look different or you have the next size up. Is your Egg a extra large Green Egg or a large Green Egg? Cheers!
I have the XL size so that’s likely it
Got a little confused about the temperature. When double indirect, is the dome temperature higher than the indirect?
No dome is the same but the fire has to work harder to heat the top
270-300 max is the range
Awesome video! I just made some updates to my notes. Do you still like 300F for the ambient temp?
@@jamesorr1200 on the high side. Aim 270-300 and it’s a good range
@@SmokingDadBBQ Perfect. Thank you!
James, I am looking to get a KJ. Will I be able to get all the accessories to do the double indirect method that you have shown us here? What accessories should I be getting to go along with a ceramic kamodo?
You only need to add a pizza stone
Thanks so much for this video. Just ordered the BGE pdf from your shop. Quick question: with fire burning in the bottom would you recommend against something like the Billows by ThermoWorks? I currently use one, but wondered about the heat generated. Currently using Smokeware vent on top, with Billows on the bottom. Need to purchase a few items to set up your method. Thanks for the great video!
@@thespoiledbrats5571 I would skip the wood bellow with the billows to protect the fan
James, wouldn’t a large heat sink like a big water pan work the same way as double indirect?
The water vapour enthalpy forces a less efficient fire…?
@@The_Monkey_King up until it evaporates yes. I get better results with the pan under the stone as the steam in the bottom of the brisket makes bark impossible
Hey James, I get the cold smoke part but unsure about the wood chunks after. Are you doing wood on bottom and top while heat soaking or after the wood finishes burning on top?
I am shoving them in once there are hot coals falling down into the bottom. 60-90min ish intervals
ah ok thanks. So after the first bit that you add to the coals, you just feed the rest to through the bottom?
@ yes. Take a peak and when almost gone add another.
If you put them in the grill to heat up they combust faster if you’re having trouble
Where do you buy your wood if you’re not buying the wood chunks from big box stores? Thx!
@@MitchellMares if your canada I order furtado farms. More options in the us
Totally different question: I'm afraid that there's serious health risks related to grilling and smoking. Not only by breathing in the smoke but also by eating particles and absorption of smoke via the skin (which is supposedly the biggest risk). I would be very interested in a video from you about this topic: how big are the risks and how can you minimize it?
Compared to an offset where you need to tend to the fire regularly you can avoid your egg most of the day and limit your exposure
The thing I noticed on my KJB3 with double indirect is I run out of coal after 9 hours, or so. Had this issue with brisket last week. FOGO Gold bag.
Typically don’t run out but it’s close to empty when done. The cold smoke helps as the brisket is technically warming up a little vs the fridge and cooks faster in the cooking fire. Did you try that?
@ I have never done a cold smoke and I will try this next time. My issue with the coal could have been made worse with 20 degree temps with 30 mph winds overnight during the cook.
Now do double indirect on the Summit!
If you’re ok using the series 1/2 divide and conquer rack it’s easy to do the exact thing i show on the kj
Is double indirect possible on the GreenEgg Minimax? Or only single indirect.
@@MrDuneTwo if you have the CGS Ps woo rack I think you can make it work. Will look into it
How does cold smoking work with salmon?
You can either do this with a pellet tube or burn a small wood fire which I prefer. Half moon at the back, salmon above. Allows access to to the fire so you can add small chunks every 15-30. Top vent all open, bottom vent 0.5” keeps temps around 160-180f
Thank you!
You don’t need the kick ash basket or can to get wood to ignite in the bottom door
💯 easier but not required
Can you explain a little more in depth about what accessories you used to do this
Sure. This used the CGS spider accessory linked (not an affiliate or sponsor) below. I have an XL egg and they make an XL spider. If you have a large egg you’d want the large spider.
The stones below your egg spander stones are one size smaller. I used the large egg stones but a large pizza stone for the XL works just as well. If you have a large egg, the mini max pizza stone is a good option.
If you have a plate setter. You can add a pizza stone above with a spacer
Blaze Kamado next?
@@buicklimited1976 I wrote them about a review a long time ago and they didn’t respond
Great video as usual. A little thrown off with the depth of field plugin or something.. kept pulling my eyes and causing me to think about that rather than the content.
Will check my settings
During the entire cook you only show the double half moons, that's basically the same as a regular conveggtor right? I didn't see a double indirect?
There is a second set on the CGS spider below those normal deflectors with a 0.5” air gap
10:11 shows the smaller large egg deflectors for example
@@SmokingDadBBQ ah I see now, sorry I missed it. Now I just need to figure out how to get that shipped to Europe without spending 60+ usd on import taxes…
@ you might be able to find another metal hook that does the same thing locally or get one made
It just needs to hang stones with 0.5” air gap
Oh and don’t forget that the BGE made the whole thing taste great. 😜
It’s a BGE brisket. I’ve adapted the method I created to Kj, primo, char-griller and this is how to pull off the same university lab confirmed better setup if you own a big green egg. 100% tastes better than the traditional indirect setup, have thousands of comments on other grills videos from people who tried and say the same thing. Give it a go and let me know what you think
This seems like a lot of more work than what i have been doing for over 10 years. The key with a BGE is to let the smoke clear and the egg to 😮stabilize before putting a brisket or any other meat I am doing a low and slow on. I get my egg to the desired temp 225 to 275. Put the meat on, add a probe, and let it ride. I have not had any issues with good smoke flavor with the way i do it. This looks like a lot more work and a waste of charcole, IMO. I will be sticking to my method that gives me the results I want. I have liked your other videos, but not this one.
@@douglade6202 I did this for Cooper at Bar-A-BBQ (top Texas monthly bbq joint) and he rated the food 10/10… nothing needs improvement, would serve along side his offset food. That video is coming soon.
No disagreement it’s more work, burns more fuel. But having competed in Memphis in May and had top Texas bbq joints put my Kamado food in the same breath as their offset food is kinda the point of the extra effort
So, team green throwed cash at you?
Where are your red kamado's?
Want to come back when you reach the taste test portion 😆
@@SmokingDadBBQ Didn't see any smoke comming from those red kamado's :)
@ there wasn’t. This is for something I’ve covered on the kj adapted for BGE owners
@ No worries, I’m just playing with you. :)
You spend 20 minutes talking, and 20 seconds on how to actually do this on the BGE.
I can slow it down next time. You hang a second set of deflectors on something like a cgs spider below your stones and or place them above with a small air gap
Did you know UA-cam videos have sliders so you can skip through videos? He even put in chapters...
Personally, I think the back story and info provided was useful but if I didn't, I would skip it. It's not difficult
@@antgod4444agree! Trolls will be trolls
@@SmokingDadBBQI hear what you are saying but we would like to see it in detail along with what size BGE you used (size deflectors, basket, and Ashe can etc… ) and what temperature you used and how long of a cook. It was kinda rushed, remember you are an expert and we are brisket for dummies students LOL. I plan on getting 2 BGE’s (XL and 2XL) and I researching on how to use them properly. Please make a detailed video for us. You did a great job. 👍
@@c-note3716 pretty sure what he's using in the video is an XL. I have an eggspander for my Large but that looks different and is less roomy. On that topic I'd also like to know what hardware allows this same setup to be made in a large model (and whether that's an option to begin with. I'd like to be able to do this using an conveggtor and the half moon deflectors of the eggspander setup. Maybe placing something in between those like some small ceramic spacers.
Where do you buy your wood if you’re not using wood chunks from big box stores? Thx!
@@MitchellMares you have to find naturally seasoned if possible. Most box store is kiln dried … in canada I found furtado farms which is naturally seasoned