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I'm Ryan from jersey. I love smoking and was hoping to get some tips about smoking large portions of food. I have an off set char broil smoker that i fire strictly with wood. If anyone can relate it would be awesome.
Ryan. Yes, there are people here to help you;as a matter of fact,I am a Stickburner
and we will gladly answer your questions.
I love to smoke for groups (Family,Friends,Neighbors,etc.) and I have several types of smokers which I burn only wood.Here's FLO my go to big batch Smoker.
That is AWESOME!!!! My first question is ... I get insane smoke flavor that is sometimes bitter,, and I use local wood that I cut my self. I use oak ( any variation of the spiecies) walnut cherry and sometimes buy the bags of "smoker chunks" from the store. I do dry rubs the night before and always finish it on a WOOD fire over my pit. How can I get a more moderate result. Sometimes it feels "sooty". Is there a way to curtail that? That you know of? Your pics look like the results I get. ( Not as much meat tho hahaha)
If your getting thick smoke that's not good you want TBS thin blue smoke, less is better. Take a look at the TBS link in my signature to see what TBS looks like.
Really? I thought otherwise. That would explain the sootieness. You are the man! Thanx brotha! May all your bbq's be delicious and women jugg-a-licious!! hahahaha