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Smoke/Wood problem -- or?

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Guest

Guest
We smoked two Pork butts yesterday. Although they pulled beautifully we were shocked that there was NO (or barely any) smoke flavor. We have done butts several times before with wonderful results. I am wondering about the wood. Hubby put on four chunks of hickory (about 2" x3") and two chunks of oak on our WSM. I normally would have done the reverse, less hickory and more of a milder wood. Anyway they ended up with NO smoke flavor, or so little that we couldn't taste it.
My question is could our wood be too old?

Thanks for any ideas.
Connie
 
Wood is best for our purposes 6 mos to 2 years from the time it is cut down. If it gets to dry it doesn't have too much flavor or it can be an off flavor.
Kiln dries wood for example is really to dry to give the best results.
Jim
 
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