I'll be donig about 3lbs loin back ribs and the chickens will be quartered.
Does the amount of wood used depend on what type of wood it is? If I was using hickory instead of apple, would I need to use a little less wood?
I always end up using more wood that what most people recommend- I guess I get scared a few hours into a smoke when I don't see that thick smoke billowing out of the vent. Am I correct in thinking that the good, flavorful smoke is not the dark stuff that goes away after an hour or so, but a light smoke that will be present throughout the cooking process?