Originally Posted by 104timberwolf
Some observations from a recent convert to all wood on an old OK Joe offset:
Wood definitely gets up to a and maintains temp. Much better than all lump in the big offsets.
Use small pieces of very dry wood. I've been buying mine from Academy. I usually wind up splitting the "mini logs" into smaller pieces because the temp can get away from you.
You need flames to produce the thin blue smoke. If the wood is only smoldering, I get big clouds of white smoke.
Use a mild wood. I've been very happy with pecan.
Bottom line, I've been very happy with the switch to wood.
Thanks. Honestly the ease of the cook compared to using charcoal all day was worth gold. I just need to fine-tune the smoke a bit, I think. I get bags of chopped/chunked wood from a firewood/cooker wood place near me. They're not quite logs, not quite splits. First time I used them.
And I love pecan wood...I've got a load of apple too, but I really love the pecan.