How Many Pieces Of Hickory For 18-19lb Pork Shoulder (14 hr smoke)

[toystry]

So this is only my second time smoking with my WSM 18.5" and while the first attempt tasted good, I didn't WOW myself by any means. Of note, this is two pieces of pork totally 18-19lbs (9lbs per piece of pork).

I think a part of it was that I didn't use enough hickory (I used 8 chunks total I believe in two different intervals).

With that, I have a couple questions:

1. Do you get the coals hot first, then apply hickory?
2. How many hickory chunks should be used (I'm using Kingsford Hickory from Home Depot)?
3. How often should I add hickory chunks before it's ineffective and the meat won't take anymore smoke?

 

[motocrash]

Minion method.Fill your ring about half full of unlit charcoal put four chunks in spaced apart.Bury/cover the chunks with more unlit charcoal leaving enough room to still put your live coals on top.Once the smoker has settled and come up to temp add the four more on top.You should be good for a while if not the whole smoke.
This is all assuming your chunks are fist sized.

 

[motolife313]

I thought u we're doing 1 huge pork shoulder by the way u worded it lol.

 

[toystry]

View attachment 352579

Minion method.Fill your ring about half full of unlit charcoal put four chunks in spaced apart.Bury/cover the chunks with more unlit charcoal leaving enough room to still put your live coals on top.Once the smoker has settled and come up to temp add the four more on top.You should be good for a while if not the whole smoke.
This is all assuming your chunks are fist sized.

Surprised that 4 initially and 4 once it's fully hot is enough. I'll try your method and see what comes of it.

I thought u we're doing 1 huge pork shoulder by the way u worded it lol.

Ya, I had to modify my post as soon as I posted it because I knew it would draw a TON of flags from people saying WTF.....lol.

 

[motocrash]

Forgot to say that you DO NOT want white billowing smoke.Thin blue/barely there is what you want.

 

[toystry]

Forgot to say that you DO NOT want white billowing smoke.Thin blue/barely there is what you want.

It's gonna be dark tonight when I start so not sure how I'll be able to discern the color of the smoke. What a good rule of thumb without being able to see the smoke (certain time frame, etc)?

 

[toystry]

Also, how long should it take the coals to get up to 225/250 initially so I can plan on when to pull the pork from the fridge. I was gonna pull the pork out about an hour before I throw it on the smoker.

 

[motocrash]

Hold a flashlight up next to the vent.The coals should stop smoking when they are ready to add the chunks on top.The smoke after adding the chunks on top will initially be white,billowy even,then settle down.

 

[PerazziMx14]

Please delete

 

[Rings Я Us]

When I fill my BGE for a low and slow I fill with a 1/3 charge of charcoal the add 3 chunks of apple wood (approx. 1-1/2 x 3") at 12, 6, and 9 o'clock in a 8 to 10" circle from center. Then repeat 2 more times. Light right in the center and let things stabilize. I'll last for as long as the meat will take smoke w/o adding any more wood. Set the meat over a water pan and come back in 12 hours to give things a look.

If you don't have piece of wood you can use wood chips/pellets. Back down to a 1/4 charge of charcoal then sprinkle a handful or so of chips on the top of the fresh charcoal. Repeat the layering 3 more times.

What is a BGE? You can't toss out all those abbreviations to new people. Some have no idea what BGE is And what you do on your grill in relation to a Smoker is not even comparable ..

 

[PerazziMx14]

Please delete

 

[motolife313]

I just google the abbreviation to learn them. Kinda like fb or cc

 

[Rings Я Us]

You shouldn't have to Google stuff.. the info should be to the level of the reader.
If it's meant for a wider audience then it can have content you may have to go look up.

 

[Rings Я Us]

 

[motolife313]

I seen one that size at park rose hardware. It was like 4200$ lol

 

[wbf610]

So this is only my second time smoking with my WSM 18.5" and while the first attempt tasted good, I didn't WOW myself by any means. Of note, this is two pieces of pork totally 18-19lbs (9lbs per piece of pork).

I think a part of it was that I didn't use enough hickory (I used 8 chunks total I believe in two different intervals).

With that, I have a couple questions:

1. Do you get the coals hot first, then apply hickory?
2. How many hickory chunks should be used (I'm using Kingsford Hickory from Home Depot)?
3. How often should I add hickory chunks before it's ineffective and the meat won't take anymore smoke?

As suggested, look up the Minion method. Not all the chunks will be burning at one time. They will start as the charcoal surrounding the chunk ignites. Using this method in my 18.5, I’ve gone over 16 hours + without adding any more coal or wood.

 

[SmokinAl]

Here is a photo of how I start mine, as said above it's called the minnion method.
Mix in a few chunks of wood with a full ring of charcoal, the put about 12 - 14 lit briquettes on top & I've had my 22.5 run for 23 hours without adding any charcoal or wood, holding 225.

Good luck,
Al

 

[PerazziMx14]

Please delete