Straight Wood Vs. Wood + Charcoal

Q: Hey Jeff, I would like to have your opinion on Wood Only Smoking and Wood plus Charcoal Smoking. What you prefer and the what the differences in cooking time and amount of smoke and such.

Also I am new to the smoking scene, My smoker is on offset firebox smoker, it doesn't have a water pan and frankly I don't know the purpose of a water pan. Should I get one for this smoker or not?

Thanks

A: Let me preface your question by saying that true smoking in it's purest form is smoking over wood coals. This will give you the most authentic flavor..

Personally I like to either burn my wood in a separate barrel and shovel in coals as needed to maintain 225 degrees with a stick or two of seasoned wood for extra smoke, or use lump charcoal in the same manner with the addition of a few sticks of wood for flavor.

The problem with using straight wood is that is possible to get too much smoke flavoring and ruin your food. If you have enough airflow it is possible but not the best use of wood in my opinion.

I am constantly experimenting with new techniques and it seems that over the last year I have decided that the live coals whether you burn your own wood in a separate barrel or use lump charcoal is the best way to go.

Just add additional sticks of wood depending on how much smoke flavoring you want.

You do need to know that lump charcoal puts off about twice the heat of briquettes and does not contain borax, glue and other ingredients like briquettes. If you can find the lump charcoal, it is well worth the money to go that route.

Heat is heat for the most part and there would be no time difference between using straight wood and using charcoal as long as you maintain 225 degrees when smoking your food.

Regarding the water pan.. there are many theories as to the necessity and please keep in mind that they are just that.. theories. I go so far to say that some of them are not just theories but have actually crossed the line into being an outright myth.

The water pan does a great job of helping to regulate the temperature inside a smoker... in vertical smokers it also acts as a barrier between the fire and the meat.

Water helps to regulate temperature simply because it boils at 212 degrees and as the 200+ degree steam fills the smoker it naturally seeks to create an atmosphere that is 200 or so degrees.

I have not seen proof that it keeps the meat moist or that it noticably has the ability to alter the taste of the meat if you add beer, juices, etc. to the pan.

In an offset smoker.. it is usually hotter at the firebox end and cooler as you get further from the firebox. This is a natural occurrence and without installing baffles, it requires you to move the meat around during cooking so that the uneven heating does not burn the meat close to the firebox.

A water pan set in the entrance of the smoke chamber can act as a baffle and help act as a barrier between the extreme heat and the meat you are trying to cook/smoke.

It will also create steam and help maintain a 225 degree temperature in the smoke chamber as well.

A water pan is not standard on offset smokers but is a nice addition if you are having the uneven heat problems I mentioned.


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