I have one small cheap offset smoker (Landmann Vinson 200), I have started in smoking just a couple of months ago, did 5 sessions (2 pulled porks, spareribs and one bacon) of smoking only with great results.
As a beginner I am struggling to get the famous blue smoke, my smoke is always a little white and smelling like a bonfire (which I read somewhere is not ideal).
I've been using wood chunks like the image below, mostly cherry, since the beginning as it was the easiest to find where I live. One thing that I noticed in all fire management videos is that everyone that uses offset smokers uses wood logs and those chunks are usually for Kamado/Weber grills.
Could that be (one of) my problem?
Also, the wood should be on flames or just ember? Because I am suspecting that my firebox doesn't have enough airflow to keep the wood with flames (even with the air dampers fully opened), only if I keep the door slightly open.
Should I try to switch from those chunks to logs/bigger chunks?
As a beginner I am struggling to get the famous blue smoke, my smoke is always a little white and smelling like a bonfire (which I read somewhere is not ideal).
I've been using wood chunks like the image below, mostly cherry, since the beginning as it was the easiest to find where I live. One thing that I noticed in all fire management videos is that everyone that uses offset smokers uses wood logs and those chunks are usually for Kamado/Weber grills.
Could that be (one of) my problem?
Also, the wood should be on flames or just ember? Because I am suspecting that my firebox doesn't have enough airflow to keep the wood with flames (even with the air dampers fully opened), only if I keep the door slightly open.
Should I try to switch from those chunks to logs/bigger chunks?
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