Swore by charcoal for years. Tried a wood fire offset smoker last weekend at a comp in Kansas City. Complete game changer.

I always thought charcoal was the only way to get clean heat. But a guy named Jerry let me watch his cook on a 500 gallon offset. He used only splits of post oak. The bark on his brisket was like nothing I ever got from my kettle. The flavor was deeper. Smokier. I think I was wrong about charcoal. Has anyone else switched completely to stick burning?

2 comments

2 Comments

irisw7327d ago

My buddy Dale in Texas finally convinced me to try stick burning at a comp in Austin last spring. I ran a 250 gallon offset with nothing but oak splits and the brisket was the best I ever made hands down. I still use charcoal for quick cooks but for big cuts of meat stick burning is the only way I go now.

wright.drew27d ago

Did you have to wear a bib after you finished that brisket or did you just sort of drool all over yourself like I did when I tried stick burning for the first time? I remember thinking I was hot stuff with my little pellet grill until I borrowed a buddy's offset and nearly set my garage on fire trying to keep the temp steady. Now I'm hooked on the whole process too though, even if my wife says I smell like a campfire for three days straight and the neighbors probably think I'm running a meth lab in the backyard. It's really something how that oak smoke just gets into every bite, isn't it?