1 hour ago, dcarch said:Interesting also not one word was mentioned about creosote.
Yes, very. As someone who's heated and cooked with wood for many years, I have an intimate relationship with creosote. The #1 rule is: don't burn green, i.e., undry, wood. It may burn, but so much heat is lost driving out the moisture, it's mostly not worth it. And the incomplete combustion in the presence of that moisture makes for dangerous accumulation of creosote in your flue that is not easy to remove.
Briquettes and wood have a range of moisture content, and so, with a fed fire, there is some ongoing creosote and soot ormation. Last year's Briquettes, like last year's bagged concrete, have more moisture than fresh.
Have you perchance seen the Masterclass episodes on classic American BBQ? One legendary place avoids creosote by stoking their pits with only live wood coals, shoveled in at the right time.
