Originally Posted by DanBono
Should I leave the wood chunk whole, or break IT in half to better distribute the smoke? I have Hickory and Apple wood. May be half Apple half Hickory?
Not sure if you misinterpreted - one chunk at a time should be smoldering, it doesnt matter how big it is. When that chunk is burned up, put in the next chunk. So no, do not split it in half and put in 2 smaller chunks at the same time.
Now, if you want to alternate hickory and apple, that would be fine, in fact I often do just that.
The chunks I use are usually between 1/4 and 1/2 the size of a baseball, but occasionally bigger or smaller depending on where the hatchet hits & how much I'm rushing :)
fyi, that is what works for me in my electric smoker, YMMV - you'll get used to what your smoker likes. Be prepared to use smaller or larger chunks as dictated by your smoker. Just remember, the food will still taste great if you didnt have enough smoke, but if it tastes like creosote the dog wont even eat it. Dont be too quick to throw in more wood.
Other suggestions: Brisket & ribs is the best meal in the world, there is a TON of info on cooking them here on SMF, search & read, ask specific questions, & you'll do fine!