I wanted to mention one thing I've learned, that I keep on learning when it comes to the KettlePizza. If I don't want to have to keep on adding wood, then use larger pieces. It's that simple, although yes, I have used pieces that are too big to get burning clean. Since my little offset smoker prefers kiln dried hickory and oak anyhow, I cut hickory or oak mini logs down as needed with my chop saw and an axe. Oak seems to burn longer than anything.
So anyhow, as it pertains to this cook, since MikeRocksTheRed likes the mesquite I went ahead and bought a little bag of chunks the other day. Well, they're too dern small and burn up in no time! (Yes, Mike, I know you already told me they would but I just wanted them for quick spikes of heat.) I think I'll buy a bag of mesquite mini logs next time I'm in Academy Sports and cut and split em down as needed.
Anyhow, I just wanted to suggest y'all getting some fireplace splits and cutting in half if you can't find mini logs for smokers. You'll want to make sure the wood is well seasoned, but the chunks I see in the stores are just too small for long hot burns in my experience. Or you can just use more or more expensive charcoal, I guess. It doesn't pertain to everything, but like they say, try everything and find out what works best for you.
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