British BBQ Society Forums

ive been given a couple of tons of seasoned and green oak logs. I have always used charcoal and soaked chips, anyone had experience using logs? Any help gratefully received.

Just chop a couple in to chunks a couple of inches across. I normally use chunks not chips myself and my plan before winter was to get 1-2 tonne delivery of logs, all Oak, that way I can throw it in the wood burner or on the BQ



Just never got around to getting a delivery

i have had my first full smoke with logs today, ive found the heat is very consistent throughout the burn, add 1 log per hour and not killing the heat.

This could be the way ahead