- Joined Dec 20, 2010
I'll start by saying I'm new at smoking and have a lot to learn. I currently use a brinkman vertical propane smoker. I've only cooked pork butts so far but have noticed every time I get that thick white smoke, buy haven't noticed a bitter taste to the meat yet. I use soaked hickory chunks 2"-3" thick and am constantly adding more wood. How much wood should be used when when smoking? I think I'm using way too much. I currently have the chip pan directly above the flames and the water pan above the chips. Would it make a difference if I put the water pan above the flame and then put the chip pan above the water pan? Any tips on how to achieve that perfect blue smoke would be greatly appreciated.