Not long ago I went from a uds to a Horizon offset. My main woods for the offset has been red oak, mulberry and cherry. One thing that strikes me as being a little odd is; I start the offset with some lump then all wood thereafter. The taste of the product so far has had less of a smokey flavor than when done on the drum which is fueled with charcoal and just a few chucks of wood. Now how can this be? I like the way the offset flavors the meat a bit more than what the drum does. I'll still use the drum on occasion when I need to but I think this Horizon does a better job on taste.