Have Memphis pro and love the cooker. Trying to get some more smoke on the meats. Have one of those 3"x 6" cast iron smoke boxes they sell at HD. Put meats on smoker cold setting temps at 220 deg. I take layer of Pignut hickory and line bottom of cast iron box then put layer of six hot charcoal bricks. Set a layer of more hickory on top brickets. Get Great blue smoke but not flavor anything close to over powering.
I cut this hickory in dead of winter with sap down. Gave some to buddy's with electric and charcoal smokers and they said they where not getting much flavor also. Was told flavor intensity come from soils trees where growing in. Been only cutting wood for smoking off my farm a couple years but in past had better smoke profile. Any thoughts from you guys. Cut some hickory couple years ago during growing season and everyone loved it.
I cut this hickory in dead of winter with sap down. Gave some to buddy's with electric and charcoal smokers and they said they where not getting much flavor also. Was told flavor intensity come from soils trees where growing in. Been only cutting wood for smoking off my farm a couple years but in past had better smoke profile. Any thoughts from you guys. Cut some hickory couple years ago during growing season and everyone loved it.
