Hi, first time poster, long time smoker!
I need some advice, input, and creativity... here's the my short story.
I am originally a BBQ'r/smoker from the Northeast US, but was recently relocated to Indonesia - it's a long involved tale - don't ask....
Anyway, here's the situation:
In the US I wouldn't be seeking out advice, as I could always just go get some apple, hickory, cherry, or in a pinch, mesquite. In indonesia, it has been impossible for me to locate these types of woods. I have some how sourced about two and a half pounds of apple wood chunks and about a pound of some decent sized (1 inch to 3 inch) cherrywood chips. This stuff is fine, but it's like gold (actually harder to find than gold over here)...
I also have a few kilogram bags of some Japanese smoking chips (these chips are tiny - about an eighth of an inch across - glorified sawdust), hickory, cherry, apple, and others. I have never used anything so small before.
Charcoal - in the US I always used premium hardwood lump charcoal - here, not available, weirdly, as they import tons of the stuff to Japan, and it's usually pretty good stuff in Japan.
Here I currently can absolutely get coconut wood cubed briquitettes - that seem more natural than, say Kingsford type briquettes, they don't smoke much - but their heat seems to be lacking as well.
I also have about 8 pounds of nondescript indonesian lump charcoal - which I don't love the smoke and quality of, but it seems to throw a bit more heat. I may be able to get more of this stuff tomorrow, or I'm stuck with using what I have and the coconut wood briquettes.
My beast, the smoker-grill is a US built Char Griller smoking pro (double barrel side smoker) that I've used successfully in the US... but with a LOT of wood as it leaks smoke and heat.
My meat - a decent looking 11 pound brisket. This won't be a problem.
What I want to do:
I want to smoke this brisket for 10 to 13 hours (or what she needs).
My thoughts are to
1. Start off with the lump charcoal and get the temperature where I need it (its usually 90 degrees here, shouldn't be too hard... however it is damp and humid, so the charcoal is always smokier and cooler).
2. When it's at around 200-210, get the meat on (yes it's been prepped 24 hours in advance and brought to room temperature).
3. At this time I plan to sacrifice a bit of the apple wood chunks. I'd also like to use some of these Japanese smoke chips (the tiny glorified sawdust), but have no experience with these tiny things (they are about the size of rice crispies). I'm thinking soaking in water and either putting directly on to the coals OR using an iron smoke box that I have, and putting that on top of the coals. This is where I need the most advice or input.
4. Get the smoky wood/chips onto that meat for about two to three hours for the initial favor and bark.
5. Around hour three or four move either to the lump charcoal (if I have enough) or the coconut briquettes for the next seven hours or so, until the meat hits 185-190.
6. My usual wrap and stand rituals for the last hour or two....
So I will welcome the collective wisdom of this forum and am hoping for advice, suggestions, sympathy, and well placed thoughts of smoke.