Offset smokers and wood are among the most difficult aspects of barbecue.
So far fuel and temp. management seem to be difficult to find consistency. “chunk” fuel seems like a mistake, burns fast and smoky. Larger wood gives best heat w/ less smoke. Hardwood charcoal works well.
Advice on the Wood to use:
“Start off with a bed of hot charcoal, then add your wood and finish cooking with wood, no need to add more charcoal once the wood is going. Beef, Bison, Venison, Elk, etc. can handle pretty heavy smoke flavor, so I like to use Oak, Pecan, or Hickory. Poultry and Fish like a milder smoking wood, so I like to use Pecan, Peach, Apple, or Cherry. Everyone has a different taste they like, so just experiment with the woods. I sometimes will mix woods. I may start off using one wood and finish using another. Also, do not over smoke the meat or it will taste bitter. Thanks for the question. Just practice on your equipment using different woods and you’ll be a pro in no time!!!!” – T-ROY COOKS