Lump vs Wood debate

I asked a question to the BBQ digest list of the smoke ring which is posted below. I have included the responses as well. I have also included the author of the responses if applicable.


Q: Is there a specific way when starting an offset smoker to using charcoal (lump) and wood? In other words when you start smoking, do you mix wood and charcoal right as you light the fire, or start with charcoal then add wood once the fire is a bit more established? Some people I have heard use charcoal and wood mixed throughout the entire cook. What is best, are there pros or cons?

A: I usually start out with lump and then add chunks or sticks of wood as desired/it gets to temp (225-250). I usually stop using wood around three to four hours in and let the heat do the rest. I consistently get a favorable smoke ring, and don't have a bitter taste from excessive smoke. I know this may open a caveat of proper firs control discussion, but this is what works for me. I always seek the thin blue/gray smoke from my smoke stacks and a clean fire in the firebox.

-Jason in Dickson TN