Dan C. FL
TVWBB Pro
So, I'm thinking that I am going to take the WSM out for her maiden voyage this weekend. I will probably do a butt, because I love pulled pork and it's so darn forgiving. I'm used to doing smokes on my Kettle with chips. But, I've got two types of chunks at the house for the WSM: apple and pecan.
My wife is kinda sensitive to smoke. So, I don't want to smoke out that butt. I want a nice subtle flavor. The places where I've read about using chunks all talk about anywhere from 2-6 chunks. Some of them discuss adding chunks as needed. I know that the butt will be a longer cook (up to 12 hours depending on size). So, will I need to add chunks? (If it's like 4 chunks and not adding more, I'll probably use the apple. I've got about 9 pieces left and I really had designs on making bacon. If I'll need to add more, I'll probably go with pecan and do 2-3 and replace.)
What say you WSM folks?
My wife is kinda sensitive to smoke. So, I don't want to smoke out that butt. I want a nice subtle flavor. The places where I've read about using chunks all talk about anywhere from 2-6 chunks. Some of them discuss adding chunks as needed. I know that the butt will be a longer cook (up to 12 hours depending on size). So, will I need to add chunks? (If it's like 4 chunks and not adding more, I'll probably use the apple. I've got about 9 pieces left and I really had designs on making bacon. If I'll need to add more, I'll probably go with pecan and do 2-3 and replace.)
What say you WSM folks?