for shoulder and spares? I have a bag of hickory and apple chunks. I was thinking of using both to get a different flavor. My last smoke I used pecan chunks and I think I overdid the smoke flavor. I probably used 7-8 chunks throughout the smoke. My bro in law, wife and niece liked the stronger smoked flavor but myself, parents, sister and 2 other nieces though it was a bit too strong. I was thinking putting on an apple and hickory at the start and then another apple and hickory when I put on the spares. You think that would be too little? How much do you use and do you add throughout the smoke?
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How much and what kind of wood chunks.......post #1 of 48/6/10 at 12:09pmThread Starter
SmokingMeatForums.com Top Pickspost #2 of 48/6/10 at 12:23pm
lately ive been starting my ribs (last three smokes i did BBs) with one chunk of hickory and then maybe two foil packs of apple chips. once after the hickory burns off then one a half hour later. i have the same smoker as you only modded a bit.
hickory will give you a stronger smoke taste than the apple. first few racks i did when i was brand new to smoking i over did the smoke with hickory wood. way too overpowering.post #3 of 48/6/10 at 5:26pm
I had the same problem as you have had with too much smoke. Start out with a small amount of each wood. Lately I have been using Oak for all my pork smokes, shoulders and ribs. Apple would be good also, milder than most. Ideally you want a thin blue smoke from the stack/vent, not a billowing white smoke. For the pork shoulder I have been smoking until it hits 160 internal temperature, and then foiled until about 195. Ribs are smoked for 2 hours, foiled for 2 hours, and un-foiled and lightly smoked for the last 1 hour. Add enough throughout the cook to maintain the thin smoke and you should be Ok. This has worked for me fine.
PS---Chips work good too to get a feel for how much smoke you need, but burn out faster than chunks. I learned on chips.post #4 of 48/6/10 at 5:46pm
I think I would try a good heavy dose of straight apple. it can give you smoke good smokey flavor and then be smooth enough for you and your parents. That's what I would do.
- How much and what kind of wood chunks.......
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