Outdoor Wood Furnace Info
All-Purpose OWF Discussions => General Outdoor Furnace Discussion => Topic started by: patvetzal on March 28, 2016, 02:05:30 PM
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Neighbour is going to kill some hogs next week and we were wondering about building a smoke cabinet on the OWB chimney.
Don't burn any garbage, just oak, maple, birch, etc. The boiler spends most of its time just idling now that spring is here.
By using the chimney cleanout to feed the cabinet we could control the amount of smoke.
Any of you smokers tried this?
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Bad idea. I would not want to chance making my family sick or friends. Usually the hickory or Apple chips have very little bark on them or none at all. The bark on your wood holds all kinds of Un used minerals and polutants that the tree excretes when it grows. These can form into toxins when burnt especially when smoldered , that can build up in your body when eaten. And hit you all at once kids are more susceptible with smaller Body mass.
Like a bad allergic reaction.
This is just my opinion. Be safe than sorry. Best regards. Ben.
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Yes, most of our BBQing is done on a wood burning bbq in the summer and over a wood fire in the fireplace during the winter. In both cases we avoid burning bark but never connected the cause with the resulting taste.
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I guess I don't understand why anyone would cook food or smoke food with a outdoor wood boiler.. I look in the inside of my boiler..Ya I'm all set..There has been many posts on this forum about cooking food..More power to ya!. The wood boiler isn't designed to cook or smoke food..Thats my thought on it
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I do a lot of meat smoking with a "real" smoker. I would never consider using my outdoor furnace as a smoker. I don't want the smell of creosote anywhere near any meat I'm smoking.
Controlling heat temperature is also crucial to smoking meat right.
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I cook over wood most of the year, either in the fireplace or on the deck on the BBQ. I know that the woodsmoke gives the food its flavor but you have to do it right. Green maple is terrible to cook over....dry maple is OK, as long as you have a HOT fire and control the heat by moving the meat...
The creosote in your firebox is nothing more than smoke that has condensed. I see people with their little "smokers" that are nothing more than a fire at one end and the smoke is diverted over the meat at the other, either "hot smoking or cold smoking". Never done either but have enjoyed the results of both. (well, I have cooked rainbow and lake trout over a cool smoky fire for 3-4 hours)
My idea would use the cooler smoke, after any creosote has condensed....
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I guess the way I'm thinking about is you should try it and let us know what we're missing. The only smokin I've done with mine is me and my clothes. I call it cologne.
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http://www.24hourcampfire.com/ubbthreads/ubbthreads.php/topics/9666397/Outdoor_wood_boiler_-pork_butt
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That actually looks pretty AWSOME