Do you keep feeding the smoker with wood chunks, or do you put a few in the beginning and thats it?Just saying from my experience; meat specific and personal taste.
Me and my boys like to know bbq's been done on smoke, my wife doesn't.
Pork seems to take smoke better than say chicken. Beef is in between for my preferences.
You can't 'undo' too much smoke, so go light and work your way up over multiple cooks to get to what you like.
I think there is something to what you've read regarding smoke early, then back off to finish (or wrap).
Do you wait for the smoke to put your meat on or do you put it on when the smoker gets to the desired temp?Depends on the wood species and moisture content.
Hickory is a strong flavored wood and Pecan is it's milder cousin.
Mesquite is another strong flavor.
It's easier to oversmoke then undersmoke.
For me I use 1 chunk about 2" x 2" x 3". I split that into thirds.
Put that on top of my lit and I get TBS (thin blue smoke) in an hour.
Haven't I read that meat takes the smoke flavor only early on in the cook. Once the bark forms the smokey flavor no longer penetrates. Why am I thinking it's at temperature related as well... something around 140-ish
We prefer a milder smoke. I would love to try Pecan, but we have are allergic to tree nuts and I have no idea (yet) how this plays out with smoke.