I'm an X meat cutter but have not done smoking.
I bought an electric smoker and have tried 3 different types of wood and the taste comes out the same and not to good.Apple wood, maple, and a mixed wood.
The smoker has a 3X5" box for chips with a lid on it.
Pork but cut in half. Half for ham and half sliced in 1 1/2 slabs for bacon.
My process is.
1 Qrt water
1/2 cup salt
A good squirt of maple syrup
1 bay leaf
inject it and soak for 5 days
smoke at 225 about 5hrs.
I did the ham and bacon.
Neither came out looking like it should have both looked like a pork roast done in the oven with a lid on the pan, Pale and drab.
I think the temp was to high to let it get the color and outside rite ?
Would it help if I took the lid off the chip pan?
Any advice would be helpful.