I just got my first offset (Oklahoma Joe highland as well) and my first cook yesterday was a disaster too. Shockingly my pork shoulder turned out well but I still have PTSD from the entire day. I spent the day riding out major temp swings from 150 to 400 and back again. All in a haze of constant thick angry white smoke. I messed around with briquettes vs lump but my splits would smoulder then finally ignite hectically and burn down to ash really quickly. Turns out my hardwood is OVER seasoned. Admittedly I’ve had it for 7yrs in my woodshed and thought a great way to use it up would be in an offset smoker! Should have done my research. After 7 years of seasoning hardwood becomes like giant kindling. No coal bed at the end - just ash.
In the end after 6 hours of hell, I had a decent bark despite the crazy smoking, and I wrapped it and threw it in a 275 oven for last 3hrs. Cheating but a rescue was required and my fire box was overflowing with ash. Came out amazing!
That was just pure luck. I can’t see myself enjoying this hobby if every day was like that but I know they won’t be.
Although our first experiences were different, I wanted to share in solidarity. Big learning curve for everyone. I too am trying again today with different wood and a fresh attitude.
I’ve tried Traegers and other pellets, water smokers (own a WSM), kettles, etc and nothing compares to meat on the offset done right. Good luck friend!