Hey, I'm intrigued by the fuel you're using! Is that split chunks of hickory or mesquite? I have only found small wood chips and they burn awfully fast(notice the ash pile on the charcoal). I may look into some bigger chunks for more smoke. Is there any truth to "too much smoke" and giving the meat an "off" flavor?
Thanks for the post!
Would you be so kind as to answer new 2 da que. I would also like to hear the story behind what those chunks of wood are? Being one of the newbies. Seems that recipes and rubs are talked about. But right now me and a few others just dont have the mechanics of the smoker and the fire figured out yet.
Thanks for your help.
Oldschoolbbq appears to be using wood only in the picture.
He is using the wood as Fuel and smoke.
By the looks of the box "priority mail" it appears he ordered the wood chunks on line.
It could be cherry but not sure, hopefully he will chime in soon
There are quite a few places on line to order chunks, I have also seen them in Home Depot.