Alright folks- im going to be pulling the trigger on a new smoker soon(More than likely- BWS Party). Of the limited amount of smoking I have done with my stickburner- im already tired of tending to the fire every hour or so and the fluctuation in temps. The offset is now gone.
That said...I do love the taste my smoker produced; which brings me to my question...
Running a Backwoods or similar smoker- will using smaller chunks of wood produce the same taste as cooking on a stick burner? If one ran a Backwoods dry next to an offset smoker and cooked the same meat with the same seasoning- would one be able to tell the difference? Yes I know tenderness and moisture will change- my concern is SMOKED flavor.
Basically im trying to avoid the taste of something cooked in an oven with a bit of wood flavor to it