Looks like too many chunks

[GoldenAmbers BBQ]

For an 8 to 10 hour cook I tend to use an average of 1 chunk per hour on long cooks. Never have had anything get overly smoky. Some types of wood may be much stronger than apple or hickory and I might not get away with using so much.

 

[SmokinVOLfan]

Mesquite would be one of those woods that you don't want to add a ton of because it is so strong. That might get the overly smoky flavor you are describing.

 

[Bearcarver]

I don't use chunks, but I would think if you burn 1 chunk per hour, it wouldn't get too smoky, but if you have 7 chunks in there & they all burn & smoke at one time, any species could get to taste too smoky.

Bear

 

[GoldenAmbers BBQ]

Mesquite would be one of those woods that you don't want to add a ton of because it is so strong. That might get the overly smoky flavor you are describing.

I don't use chunks, but I would think if you burn 1 chunk per hour, it wouldn't get too smoky, but if you have 7 chunks in there & they all burn & smoke at one time, any species could get to taste too smoky.

Bear

True yes. Minion is safer to plop in a few chunks scattered around.

I need to try mesquite soon. And olive I hear is good. I've only used mesquite chips before in an electric smoker.

 

[noboundaries]

With mesquite, use HALF what you normally use, and bury the chunks in the charcoal so they pre-heat prior to ignition. Doing so helps get rid of the turpentine-like taste of the initial smoke.

I use mesquite all the time. I have a 22.24 lb turkey in the WSM as I type. I used one big hunk of mesquite, a 2"x8" log really, and buried it in the bottom of my charcoal.

Never tried olive.

 

[gmc2003]

Your chunks are on the smaller side so you should be fine. I agree with Ray and bury them into the charcoal. For fish and poultry I like fruit woods and for beef and pork mostly hickory.

Chris

 

[GoldenAmbers BBQ]

Your chunks are on the smaller side so you should be fine. I agree with Ray and bury them into the charcoal. For fish and poultry I like fruit woods and for beef and pork mostly hickory.

Chris

Burying the chunks would help keep down flare ups I bet. Temp spikes due to wind gusts. Cool

 

[Berettaclayshooter]

I mostly only use charcoal to get my smoker going and then stick burn. My stuff isn't too smoky running 100% wood. A lot of it comes down to fire management (running a clean fire), moisture content of the wood (how seasoned it is) and wood type, I use mostly oak because it isn't super strong and still has a nice flavor.