quote:Originally posted by BBQnCali:
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As far as the wood, I have checked it an hour into the cook just to see and found that both chunks were already completely ash only an hour into the cook at 225. Does this seem right?
So, how did it taste? That's the key. If it's taste great, then yes, that's enough wood. If you think it wasn't just add some more (at the beginning preferrably).
Meat only takes on smoke (penetration) for a small period of time but smoke will continue to adhere to the outside as long as smoke is present. That's where people that add too much wood get the "creosote" taste, from too much smoke and it leaves a bitterness/acidic taste on the outside.
You CAN add wood after the smoker has burned up that first batch but be warned everything is very hot. Also, when you open the door, you will lose heat and thus extend your cooking time.