Fire Management for Offset Smoker

[Mista D]

Good afternoon. I'm prepping for, and excited about my Memorial Day smoke...1st of the year (sad to say).

My question is about fire management for long smokes. I have a Bar B Chef which I have smoked several times on. Instead of using a coal basket for the minion method, I rigged my firebox with 2 BBQ woks, 1 on each side of the firebox.

The first time, I used start with the minion method, and added unlit coals once it died down. Then, I tried moving the hot coals toward the air vent and placing the unlit coals on the other side. The last time I smoked, I used all logs as a heat source, after my initial batch of coals. The logs worked. But, my fear is the meat being over-smoked (bitter taste).

I am simply seeking advice from all you BBQ Jedi's out there. I know there's many different approaches. Should I stay with the logs, add lit coals, do a combo, or stay with what has worked. I just want to find a way to do it efficiently.

I will smoke brisket and butt Sunday night; then follow with babybacks and chicken once they're finished.

Please share your wisdom.

[k.a.m.]

Mista D, here is a link that might help with your fire.
http://thesmokering.com/forum/viewtopic.php?t=17614
_________________
Always remember slow and steady wins the race.

Hybrid Cooker

[Reggae Q]

I would go with wood only...It won't be oversmoked if done properly. The biggest help in my opinion is when adding splits, keep the firebox door cracked till that log catches fully. A good clean burning log will not give you a bad or overpowering flavor.

[Mista D]

Thanks k.a.m. That was helpful. I'll post pics Monday.