Pork but has no smoke flavor???

Welcome aboard! I've found pork butts real forgiving when it comes to smoke and use up to 6-7 oz. wood when I do mine in a 008 and towards the end of the smoke put in an additional oz or two, which seems to add a bit of a kick and makes for a good smoke smell. My wife and I both like the results, your mileage may vary Caveat: I use apple or alder wood and the smoke is milder than hickory. Others will chime in with ideas or suggestions, they are a great reference source. Good luck this weekend! Brian

Yeah, what Grateful said.

Everyone has their own limits to what they want for smoke. I routinely add 6 to 8 ounces when I cook butts. Works for me.

I'd go with 6-8oz of hickory as well for two butts. Plenty smokey for me and I like smoke. With that much wood, I would expect to see smoke for most of the cooking time, but it will depend somewhat on the size of your wood chunks. Mine are just small enough to fit in wood box.

Bill,

I agree with the other post, when smoking two butts I just fill the wood pan, about 6 to 7 ounces of pecan, which is a little milder than hickory. I never use a charcoal briquette as the flavor from charcoal comes from the drippings over the top of it and has little flavor by itself. Also, a briquette will take up room in the wood box you will need for wood.

smokemullet

I agree with all above and you'll find that the CS won't show much smoke out the vent,on long cooks.

It burns cleanly.

You can put your hand in the vented air and find plenty of smoke aroma on it.

Hey thanks, I will fill er up this weekend and try a boston butt again. Thanks for the help

Remember this also. Just because you don't "see" smoke, doesn't mean there isn't smoke. The dark smoke you see is usually during initial combustion and a lot of the gunk is burned off.

Stick burners are always trying to use the clean smoke which comes after that.

And like everyone else has said, I agree.

Smoke is VERY subjective. You can always add wood throughout the cook. If you want to put 4 oz of wood in, every two hours, you can do it. More or less, it's up to you.

Remember however, that the wood box will be the temp of the smoker setting, so handle the box with hot mitts (not oven mitts) and just add more wood

When you open up and do this, it WILL add cooking time.

Bill,

First off, you need to let your wife know who's king of that castle. Second, your doing it all wrong. I smoke all my meat, including duck and turtle, with pine cones. It leaves a lasting flavor, and the ultimate satisfaction that you have done something good for the environment. Pine cones are a natural source of Dihoxyflovanate which makes flowers bloom a full two weeks earlier than they would within 800 feet of your smoker. I hope this helps.

Tortillabratwurst

I tried pine cones once and it made my meat taste like the inside of a dirty 72 Coronet. However, my rose garden did flourish.

Here's a little trick I like to add to my meat prior to smoking. I Tie my meat up with black licorice. It create a great looking cross hatch pattern when it melts into the meat and some smokin good flavor.

First post from tortilla is about Pine Cones and
First post from Chet is about Licorice

I do hope you're not serious...ALways been warned about using ANY Connifer wood, including Pine Cones as hazardous to your health.

And Licorice? Hmmm, don't need to add fake marks and the residual taste doesn't work for me, but then again, I can't imagine anyone doing this.

Guys, I don't know which of you is smoking pine cones or smoking licorice, but I wouldn't use EITHER of those in my smoker...

But, before I forget.

Welcome to the group

bill,
even though we own an sm150 we have found this technique to work well for us since at times we have to match the smoke flavor from our fec. we have made a smokebomb from bbqer's delite pellets wrapped in aluminum foil poked two tiny holes in them and placed in the wood box of the sm. we get a really nice smoke ring and great smoke flavor. you can use either the heat pellets but for best results use the flavor pellets in an sm or cs.
hope this helps some,
jack

Jack, do you also add the regular wood or just use the foil bomb?

david

I use very little hickory because it is so strong. However, I noticed that when I reheat my leftovers, the hickory really kicks in. I recently gave a coworker some ribs, he was drooling over them, and he loved him. His only complaint was that he had to wash his hands five times to get the smoke and hickory smell off of them. This was from 4 parts apple to 1 part hickory in terms of weight. When he heated them up in the microwave in the break room, several people came in to see who was BBQing. That's how strong the hickory was when it was reheated. I personally could not taste the hickory when I ate the ribs when they were taken out of my unit.

I also noticed that if your wood is well seasoned, you get a nice white smoke. My hickory is about 3 years old and is completely seasoned. I guarantee that if you use a lot of hickory on ribs, you will really taste the hickory. Like everyone else said, butts do not absorb hickory as much as other meats. The bottom line is that you were happy with your butt and it tasted great.