How do Texas Pros Avoid "Oversmoking"?

[earlybird]

I know it's important not to "oversmoke" one's 'Q. I've had some that has too much smoke and it's overwhelming and acrid. So far, I've done just fine with about 5 smallish chunks of wood in addition to briquest for my 4+ hour smokes, as per the suggestions and directions I've found here and elsewhere on The Internets.

But that gets me to thinking: in Texas the pros use absolutely nothing but straight wood - almost exclusively Texas white oak - and their BBQ comes out wonderfully after as long as 20+ hours for certain cuts like brisket. You see them burning big logs of the stuff, with no briquets to be seen.

How can they use nothing but wood, and not oversmoke?

[ecripps]

I did a quick search on Google. Here is a result - www.bbq-brethren.com/forum/showthread.php?t=134748

Ed

[earlybird]

Thanks for the link, Ed. It makes sense. I find it interesting that they will "pre-heat" their wood before adding it, and make sure they keep a hot burning fire.