British BBQ Society Forums

Hello all. I'm Stefan from London, been barbecuing for around a year and I'm really enjoying it. Have recently gotten into low and slow smoking, will be doing some pork ribs tomorrow! I prefer to cook texas style, keeping it real simple with tons of black pepper.

Perhaps a quick question if I may. Why is it on a grill, adding a few too many chunks of wood over smokes the meat, whilst a smoker burns logs for hours without over smoking, even before the foil stage?

Thanks for having me, I look forward to getting to know you all.

It's the way it burns. On the grill/smoker the wood chunks smolder but don't ignite into flame because the temp control starves the coals of air to keep the temps down.

In the offset/stick burners, the wood burns and the temp is controlled by the amount of wood added to the fire, the smoke is different as well. Instead of white smoke it's the blue whispy smoke resulting from a clean burn.