Bitter/Astringent Flavour

quote:

Originally posted by Nomad780:
about 10oz.
Thanks!

There's your answer. 2 oz. to 3 oz. for a pork loin would have been fine.

If I've learned anything with my sm40 it is I'm not to fond of hickory anymore. Back in my stick burning days id burn a good bit if hickory to cook and smoke. With the Shack I find that I don't care for hickory because of that bitter taste that it gives. I've found that pecan is my new friend and not a lot of it. I can fill the Shack with all that it will hold and still only use 3 to 4 oz. Lessons learned,

10 oz hickory way way to much. 1 oz hickory goes a long way.

I own a SM150 - about half the size of your unit. Specs listed for it's younger sister the SM160 say

"Fuel Usage 1.67 lbs. of wood required to smoke a full 100 lbs. load of briskets"

any ore than about 4 oz of wood in my SM150 is too much - even with a hefty load of food in it...

Try it again but with about 2-3 oz of hickory, or a milder wood, say some maple or apple.

Thanks for the tips, guys.

I'm on my third cook (pork butts) using less wood and have also changed to Maple (easier to find than pecan where I am). Results have been improving with each cook.

quote:

Originally posted by Nomad780:
Thanks for the tips, guys.

I'm on my third cook (pork butts) using less wood and have also changed to Maple (easier to find than pecan where I am). Results have been improving with each cook.

I like maple with chicken (and some Chikky Rub). Bet you have some red oak where you live. Don't be afraid to give it a try. Also, wild apple? Where in Canada are you?