smoking with offset reverse flow

[pwillie]

I tried to do a search but to no avail.  I just ordered a lang 48 inch offset and my only experience is using a Yoder YS 640.  I can buy split wood in my area but I have not been able to find anyone that sells dry or cured wood.  The local bbq restaurants seem to be using from the same source that I can buy form and his wood is split but not perfectly dry.  Just how important is perfectly dry wood?  He tells me that it is okay but he is selling wood.  I can get wood from Academy Sports that is bagged and dry but that is an expensive way to buy wood.  Your suggestions and comments would be greatly appreciated.

 

[hardcookin]

Did you try checking Craigslist for wood?
You would be better off having seasoned and dry wood. Especially if you are trying to get the hang of running an offset.
Langs are a nice smoker...

 

[pwillie]

Yes, I did and there are several woodcutters that are selling wood to some local restaurants here however, I have found that all of them are cooking at higher temps and faster.  This method seems to burn off the moisture in the wood quicker and it has much less negative effect on the taste of the item being smoked.  I am told that it is very difficult to manage the heat when using green wood and that it will leave a bitter taste.  I am looking in to the possibility of using a charcoal basket for primary heat and using this method for a few months while I am waiting for the wood to cure to a useful stage.