Just finished

Well, how was everything?

It was all great. I am more than satified with the cookshack especily the ribs. I pulled them off at 6:00 so they cooked for 5 1/2 hrs and they were perfect. I just finished cleaning the bottom not a bad job but hard on my knees will probley build me a table or buy one. My next test will be to see how many bb ribs I can get on the 50 buy hanging them. I'll make a pass through the neighaborhood to see who needs ribs so I can defer my cost.

That sure does sound like a lot of hickory at 6oz. I like a heavy smoke and even I stop at 4oz of hickory..hehe.

Instead of shoundog, should have went with smokedog.

A butt or 2 can take alot of smoke. I sometimes use 6-8 oz in my well seasoned Smokette. Most of the smoke flavor never gets past the outside of the big hunk of pork and it is such a long cook anyhow. Once you pull it and mix it all together, it flavors what was the insides. You need a good thick rub for the same reason. Also try injecting the butts. Always put your big hunks of pork in a cold smoker straight from the fridge and you will get better smoke intake, in my opinion.

A large fatty brisket can also take alot of smoke.