I just purcashed a new home in Simi Valley, CA and as a house warming gift my realtor purchased for me a spanking new Amerique, he really wants my Que! Anyway he's Eddy "The Tattooed Realtor".
http://tattoorealestate.com/
So after seasoning the unit my first cook was 2 pork shoulders. I used 2 chunks of hickory and the pork smoked for about 13 hours then another 3 in hold mode.
I then pulled the pork and it was certainly tender an juicy but not as smoky as what I get from my Big Green Egg. Should I use more wood? Should I add wood during the smoke? All 3 chunks I used during the seasoning process were totally used after the 5 hour cycle.
I used leftovers for a BBQ Pizza I made on the Egg. Eddy claimed it was the best pizza he ever had and Eddy has had a few pizzas.
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