So I probably gone two or three dozen cooks on this and I know it says to be very careful with the wood but I find that 3 ounces I start with he’s already done smoking within a few hours or so and I’m only getting a decent smoke flavor from it are you adding wood throughout the smoke or starting with more than 3 ounces? I’ve looked through the forms and haven’t seen many people go over for ounces. But is that at a time or and add as it burns out or only add wood I’m beginning?
Thanks
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I never add more wood during a smoke. I found that adding wood tends to give me a creosote bitterness.
Experts say meat stops "readily" absorbing smoke flavor after it gets to 140 deg surface temp. My observation is that is mostly true, so I don't try to get smoke for the whole`12 hours or so. I often do get smoke for the whole time, but that is the drippings burning on the wood house after a few hours. I do use 4-6 oz or wood and start with cold meat. More meat, more wood. And I only use apple and or cherry and sometimes a little hickory on everything except salmon (Alder only for that).
Is your wood completely turned into ash at the end of the smoke or is it partially charcoal? I find the best flavor smoke for me is when I get very little ash and mostly charcoal when done with smoke. If you're getting ash, your wood may be burning and not giving you smoke.
What Lonzinomaker said. In my SM066, for ribs I use about 2 1/2 oz of peach, for brisket about 4 oz of pecan or oak, for salmon about 2 oz of alder. Less wood for shorter smokes, milder wood for more delicate meat. I usually get small chunks of charcoal at the end, except for very long smokes like brisket. Too much smoke for too long equals bitter creosote flavor, IMO.
Great stuff. Only used hickory - 2-3oz regardless of quantity not never real Smokey flavor more like 3-4 of 10 I like a 5 1/2 - 7, might just need more chunks 
Do you use charcoal or just wood chunks?
I've never used charcoal. Some do if they want a smoke ring, which you don't really get with an electric smoker. I don't think it adds anything though I know some really like that look.
Great advice I’m gonna start with 6 ounces from now on and see how it goes
Early on I experimented with adding more wood and like an earlier poster. I found That I wouldn’t necessarily get a more smoke taste. Just stick with the recommended amounts and you should be happy in the long run. I get plenty of Smoke flavor and smell from just a few ounces.
Right or wrong I usually put 3 pieces of charcoal on the bottom of the tray then a hand full of whatever wood I decide on. I get a slight smokey flavor but nothing over powering. I too wish I could get a little more smoke taste. I have never actually weighed any woodchips for the tray, I just guesstimate. I mean 4-6 oz is not much.......
Hickory will give a great flavor profile. I get my hickory chunks direct from Cookshack.
My gospel: Alder for salmon, peach for pork, pecan or oak for beef, hickory for almonds, apple for corned beef to turn into pastrami. Never mesquite for anything. That's my story and I'm sticking to it.
