Adding wood chips?

[Kalvothe]

Hey all,

I've recently purchased a Char-broil electric smoker, and I am doing a 7lb pork butt. It is going to take ~10 hours to cook, but the woodchip box only takes about 6-7 hours worth of wood. Should I add wood in at the halfway point?

Thanks!

 

[WaterRat]

Conventional wisdom is that meat no longer absorbs smoke once the meat temp hits 150-160 degrees, so you probably won't need to add. At the same time don't worry if it's still smoking. Good luck!

 

[gmc2003]

I wouldn't worry to much about adding more chips. Especially if your wrapping it. You'll most likely be either in or entering the stall.

Chris

 

[bertjo44]

Won't hurt (or probably help) either way. Experiment and see what works best for you.

 

[RiversideSm0ker]

I agree with going with your gut. You can add more smoke and I doubt it would hurt anything. Or you can stop at 5 or so hours. If you were burning wood for heat it would get smoke right until the moment you pulled it off and that’s been done for hundreds of years. Just go with it and enjoy your results. I’m sure it will be awesome.

George