2nd Smoke for Pulled Pork

Illuminator said:

I'm a newbie here and would like any suggestions for using my trial electric smoker(went cheap and ez to see if I am into this or not) Brinkman Gourmet as far as getting the wood smoking since there really isn't anywhere good to put it except next to the heating element. And do I presoak the wood or use dry? My preference is dry; however if you are using wood chips go ahead and soak them for at least one hour, they will burn a little longer and give you some good smoke.  Note that your electric smoker won't get the chips smoking until the temp is over 200*.   As far from what I have read most say the smoking is only good up to the 160 deg. mark, is this true? Not true, the meat will continue to absorb smoke as long as you keep the smoke going in the chamber.  Some people foil the butts when the hit around 160 to help get it through the stall and if you foil there is no point in keeping the smoke going because it can't get through the foil.   I did fairly well my 1st outing with the meat just falling apart when pulling (and this is was with an oven re-heat the next day)  I would like to get a lot more intense wood flavor this go round, but wasn't able to locate any oak, which I have tasted locally and really like the intense flavor.  In my experience oak isn't a really strong flavor on meat; however both hickory and mesquite are very strong smoking woods.  My personal preference is a 50/50 blend of hickory and cherry and my butts come out awesome every time with lots of good smokey flavor.  Only have mesquite, hickory, applewood, and cherry available for this smoke.... any hints or suggestions would be appreciated.  Have the smoker warming up now (started at 5am this time vs. noon last, ugh) and also should I start with juices in the pan above heating element? for flavor right from the go, or wait till later?  The meat will not absorb anything you have in a pan below it.  I have even stopped using water in my water pan and now fill it with sand.  The sand provides good mass and is a great heat sink that helps maintain steady temperatures in the smoke chamber.

Thanks all for any help!

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Davidhef88 said:

I don't spray anymore. Can't tell the difference except a longer smoke from opening the smoker to spray. I read somewhere every time you open it up you add about 10-15 min to your smoke.

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