Super new to smoking - only 1 weekend under my belt.
I've done 2 racks of ribs and 2 whole chickens (made 2 because I love cold chicken)
The chickens were very tame and mild smokey flavor when we ate them hot (was disappointed to say the least), however, when I got into the chicken leftovers - the smoke flavor was bursting out of the meat.
My neighbors in the office could all smell the smoked meat and went looking to search it out.
The ribs on the other hand maintained their smokey flavor and remained consistent from off the grill to the leftovers.
Can you guys share your experiences with different meats and how the smoke profile may change over time?