Comments for Should I Use Charcoal Or Wood In My Offset Smoker?

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Apr 08, 2011
too much smoke
by: Anonymous

Could you give me some pointers too? I have an offset smoker home made I use a draft fan to fire to bring up the temp I used an old oven thermostat in the smoke chamber and a butterfly valve to control air into the fire box.

I can maintain temp but I used red oak for the fire and tried to cook a pork butt about 5lbs an the smoke flavor overwhelmed it have any suggestions?


Oak is an extremely strong smoke flavor so by firing with wood you're always going to get a really smoky taste.

My point above is still valid that as you stoke the fire you're going to be putting fresh wood on that will produce some white smoke - adding more smoky flavor.

Lastly I'm struggling to understand how you are venting the food chamber. Smoke must flow over the food in a continuous manner, you can't just fill the food chamber with smoke, close the door and apply heat. If you do this you'll get an acrid smoky taste to your food.

It sounds to me like a it's a combination of these things that's giving you problems.

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