Originally Posted by Smokin' D
I recently got a stick burner, Lang 48, and I agree with you on the smoke flavor. All of my other cookers use lump charcoal so the comparison is easy. The lighter smoke flavor of the stick burner is counter intuitive but is explained by the fact that there is more air flowing through the cook chamber and a flaming and clean burning small fire in the firebox. Charcoal cookers rely on restricted air flow and have a smoldering fire so the smoke, while thin and blue, is a bit heavier than in a stick burner.
I couldn't agree more. I compete on WSM's, also have a vertical cabinet style smoker at home, and have a Ole Hickory SSJ at my restaurant (Smoqued BBQ). I cooked on a stick burner for the first time on Saturday night and was blown away. It was a cheaper Char Griller at that! The chicken that came off that pit was of the best I have ever had. And I have had A LOT!!! I smoked it with Cherry only (no charcoal) and was surprised how it had only had a slightly smokey flavor and the color was a beautiful golden brown. I thought for sure that it was going to turn black and taste like chit! So weird how that amount of wood in a WSM or other charcoal cooker would have absolutely ruined the food. Here is a pic of the chicken that the offset produced.