British BBQ Society Forums

Hey,

I have seen quite a few you tube vids as well as programs where dudes cook with wood only, logs etc. On BBQ pitmasters etc, this is generally in large smokers so I figured that the amount of smoke penetrating the meat would be lessened, however I have also seen loads of backyard smoker vids doing the same thing, yet the food never looks over smoked.

I generally use lumpwood & around 4 -8 oz of wood depending on what I am cooking and always get a very decent smoke ring.

Just wondered if anyone else uses logs over charcoal / lump wood?

I would use nothing but hardwood if I had an offset, sadly it can't be done with bullet smokers

Interesting, I used to have an offset, only a landman , however it only required around the same amount of hardwood that my proQ uses to add a decent amount of smoke to the meat. Is this something that only larger offsets can get away with?

Also whilst on the subject - any recommendations for offsets ? just interested if there are any decent ones in the UK which aren't massively expensive