I have a Green Mountain Pellet. It’s convenient, and works well for a pellet grill, but the smoke flavor from pellets isn’t what I’m looking for.
I have a Visions ceramic kamado style (BGE knock off). It works well, holds temp, and I can get good smoke flavor - certainly better than on the pellet - with charcoal & wood chunks.
I think I want to try to cook with just wood - no charcoal - to perfect the smoke flavor on my Q.
Anyone use an offset, or gone through this process? Suggestions? How important is it to get 1/4 inch steel pits, as opposed to the 11-14 gauge OK Joe’s?
I have a Visions ceramic kamado style (BGE knock off). It works well, holds temp, and I can get good smoke flavor - certainly better than on the pellet - with charcoal & wood chunks.
I think I want to try to cook with just wood - no charcoal - to perfect the smoke flavor on my Q.
Anyone use an offset, or gone through this process? Suggestions? How important is it to get 1/4 inch steel pits, as opposed to the 11-14 gauge OK Joe’s?