I am very new to this smoking technique. Actually I quit smoking 2 years this January 21, cold turkey and now here I am experimenting with smoking different meats such as, " a turkey " in my Big Green Egg. I smoked some pork hocks last weekend and used Mesquite chips. Rating between 0 - 10 , I'd give it a 3. Not much flavour or perhaps the Mesquite flavour was over ruled by the garlic junks that I inserted deep into the meat before hand. Don't think I'll use the garlic next time. My wife doesn't care for most of the smoke flavours on the meat I've cooked on the Egg, yet she loves what I used to cook using briquettes on the small Weber.
What could be the difference ?
I love the Green Egg but she'd rather me use the Charcoal briquettes on the Weber.
BigEasy