By coincidence I've been watching several videos of people using offsets or other log burners. I've noticed there tends to be a typical setup procedure for the fuel: a moderate bed of charcoal onto which one places a wood split and then replenishes that wood split regularly throughout the cook.
Now, on my PBC and my Weber Kettle, I have to be very careful about how much wood chunks I use. Any more than two handfuls of ~6 oz chunks, especially hickory, and I am in danger of over-smoking my food.
Yet, on a log burner, 12 oz of wood is quite smaller than a single wood split! And I certainly don't replenish throughout the cook.
So how isn't the food on an offset inedibly smokey? Is it the cooking chamber volume (offsets and other log burners tend to be quite large, of course)....is the airflow speed? I've noticed that most offsets have relatively large smokestacks.
Now, on my PBC and my Weber Kettle, I have to be very careful about how much wood chunks I use. Any more than two handfuls of ~6 oz chunks, especially hickory, and I am in danger of over-smoking my food.
Yet, on a log burner, 12 oz of wood is quite smaller than a single wood split! And I certainly don't replenish throughout the cook.
So how isn't the food on an offset inedibly smokey? Is it the cooking chamber volume (offsets and other log burners tend to be quite large, of course)....is the airflow speed? I've noticed that most offsets have relatively large smokestacks.
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