Reply to "Introduce Yourself -- Time for a CS RollCall"

jheggMember

AndyJ,
Thanks for the response. I usually use 2-3 oz. of wood on my smokes. I have used mesquite, hickory, apple, cherry, pecan and alder. I use alder on fish and as long as I keep the total smoke time under 1-1/2 hours, it turns out good. More than that - icky!
For brisket, I have used mesquite and hickory. They usually take about 12-14 hours and seem "over" smoked.
For pork loins and pork butts, I brine and then smoke to about 170 for loins and 190 for butts. By the time I reach temperature, the meat tastes over smoked.
Any suggestions will be appreciated!
Jim

2/23/1210:18 PM

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