Brick wrote:

On 4-May-2008, Sqwertz wrote:

I got a strong smell of ammonia right after I poured on a second
batch of lump. The smell dissipated after 5-6 minutes. There
wasn't any meat on the fire yet, so I figure it will be OK.

Is ammonia a byproduct of wood distillation or did a cow **** on my
lump?

-sw

Likely the latter. I typically manage my fire by adding additional unlit
lump on the existing fire while the cook is underway. I've never
encountered that situation.

I start a half-size fire and then add some more just before I put
the meat on. I just added more lump and I didn't get that smell
this time, but now I have real wood smoking away in there.

-sw