need advice on using oak splits as fuel, HELP

[Texml]

so i have always used charcoal in my offset smoker
but i thought i would use oak splits instead after a trail run on some fatties today they had a real harsh smoke flavor
i left the exhaust open while cooking only used one split what im i doing wrong i have a brisket to do this weekend so i would love to know what i did wrong so i dont ruin the brisket

[BUGSnBBQ]

I would guess your splits are not dry (seasoned), and/or not enough airflow to make a good hot burn.

Pics and a better description of your cooker will help a lot.
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[k.a.m.]

Texml, was your wood wet or green? Did you preheat it before going in the firebox? Were you running a small hot coal base or relying on the burning wood for heat. A smoldering Oak fire is nasty smoke in my opinion. If the coal base is to small and you rely on just a burning log your smoke will be much thicker. How was the exhaust looking? was it thick white smoke or greyish in color?
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[SoEzzy]

Did you burn it bark side down or split side down?

Did you have a good bed of coals?

Did the split burn as soon as it was put on the fire... or within a minute?
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[Texml]

[Texml]

[k.a.m.]

Texml, from how your describing your smoke it reads like stale smoke from a smoldering fire. Your coal base may not be large enough to burn the sticks your feeding it or it could be lack of intake air. What are you cooking on?
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[Oregon smoker]

Its a focking honda...
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[BluDawg]

I burn Oak all the time in my CG I start out with about a 1/4 bag of RO lump and 2 splits and blast it with the weed torch for about 5 min and leave the FB open until I get a good clean burn on the Oak then very slowly close it slammming the lid can blow out the flame until the heat build up. I let it burn for about an Hr before I start cooking to get the steel hot this helps with a clean burn and establish a good bed of coals. I pre heat mine on top of the FB they are usually already burning by the time I need to add it.

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[Texml]

[Texml]

[k.a.m.]

Texml, how much fresh intake air did you give the wood? A full chimney of lit charcoal can easily push a small cooker like that to 250° but add a piece of wood to the mix with to little air and it will smolder. Another thing to consider is the wood source some wood just does not burn well. I have had Oak splits that I have pulled from my firebox because they smoldered and wood not burn properly. I start my back yard offset pretty much like Dawg starting with a fully lit chimney of charcoal and two 1/2 splits of wood. ( my back yard cooker runs well with splits about 3" diam. x 12" long.) I let the cooker get to 250° and then adjust my intakes down a bit. The cooker warms for about 30 min. to 45 min. when I add my second run of wood and when she is stable I add my meat. On long cooks such as pork Butts and briskets I will replenish my coal base with lit charcoal or lump instead of a split of wood about half way through the cook.
I hope this helps.
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Always remember slow and steady wins the race.

Hybrid Cooker

[BluDawg]

I cook a little hotter also 275-300 normally. another problem may be in the fire box it's self, not allowing enough room for air circulation under and around the fire. I made a log rack for mine with some 1" angle iron cut 12.5" and a 12X24 piece of expanded. this positions the base of the fire at the center of the Air intake and allow for the Ash pan to be removed if needed during a cook if it fills up( burning splits produces minimal ash)

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Never met a cow that I didn't like with a little salt and pepper.
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Char Griller Super Pro w/SFB
Webber 22 OTS
Memorial UDS "Big Jim"

[Texml]

[Texml]

[BluDawg]

Never choke your exhaust to control the pit temp control it with the size of the fire and the intake air. choking down the exhaust allow the smoke to back up into the fire box in these small pits rather quickly reducing the oxygen to the fire. This causes the fire to burn dirty creating creosote and thick white smoke a sure sing that the fire is being starved for air. The less smoke you see the cleaner the burn the better the flavor.
_________________
Never met a cow that I didn't like with a little salt and pepper.
My Blog: http://acountryboyeats.blogspot.com
Char Griller Super Pro w/SFB
Webber 22 OTS
Memorial UDS "Big Jim"

[Texml]

ok thanks for all the help guys im gong to take all the tips i got from you guys and try the brisket
but would it be better to just buy the cord of apple and use it instead of the oak ??

[SoEzzy]

You are a grown man you can buy what you like, and Apple will be a milder wood, (I really like cooking with Apple, but if I was in your shoes, the first thing I would do would be another cook with what you have to see if the combined information has helped your technique enough to give you better, less bitter food.

A pack of chicken leg quarters from WalMart is about $7.00, a cord of wood can be $120 or more, so try one more cook first and perhaps save the other $113 for something else you need, or want!
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[Texml]

[SoEzzy]

Run your cooker at 300° or even 325 or 350°, keep the fire hot and the cooker too.

Much better to cook chicken a little hotter. IMO!
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