Here is a picture of my smoker with a few questions. In the bucket is a few pcs of Apple wood that i was using to smoke a pork shoulder. some pieces are smaller and some are a little bigger. Should i be splitting them smaller? How do i get a clean smoke and not the billowing white smoke?
Also, I smoked a Boston and Picnic (4 lbs each) they took 12 hrs. I estimated 1.5 hrs per lb but do i treat it as 1 pc of meat or two separate when figuring time? I kept the temp at 225 to 240 with a couple spikes to 250 and a dip to 210 but just for short periods of time. I had probes in the meat and in the smoker itself with the addition of two on the lid. intake was closed to about 1/4" or less and the exhaust was open 1/2 way to 3/4's of the way.
I'm trying to fine tune a few things in the next few weeks to enter a friendly smoke off and could use the help