ashish

What wood do you reckon then? On the wrapper, it did say suitable for pizza ovens so i assumed it might be ok

Hi, I'm new to smoking food and this is my second attempt after a disastrous 1st attempt. Anyway, i bought some kiln dried wood logs (please see attached pic) im smoking beef and pork on my offset smoker as we speak. As im new to this I'm not sure if i have the right wood. I started off with charcoal and then added the kiln dried wood logs. Im noticing a lot of white smoke and the smell of the smoke is pretty strong and doesn't smell get appetizing. Can you please check out ther pic and let mer know if I'm using the right logs Thanks in advance

Thanks for the tips guys found another post on tweaking the smoker up with stove rope, hopefully things will improve

so i just bought my first offset smoker last week, set it up and tried to smoke. i could only get instant light bags of charcoal which were £4 each and ended up going through 6 bags which lasted me around 6-7 hours. My problem was that i could only reach a temperature of around 80-100 degrees in the main chamber, it would hit 125 for around 10 mins everytime i lit up a new bag. i only used charcoal brickets and after doing a bit of research maybe i should have had some chunks of wood? I also put in 2 large trays of cold water under the food. I noticed theres alot of gaps in this bbq where the heat can leak from so after doing more research i've read you can seal these with stove rope and silicon seal which i wll be doing soon. I also felt that when i put the soaked chips on the coal that the coal would start to die out i dont get the point of selling these bbq's when you will only have to spend more time and money on parts for them to work properly if anyone can give me a bit of advise on what i can do better to keep the coal burning and the heat to stay put in the main chamber i would really appreciate it thanks in advance