Originally Posted by thirtydaZe
ribs look good.
i ask only because i struggle sometimes with how much smoke flavor i think i get, albeit i do like a lot of smoke, but with a chunk that size, did you feel like you got a favorable amount of smoke, and how long did it smoke for?
I can put a couple big chunks of wood in and still be ok. Smoked for 3.75hrs. When smoking at 265-285 range, the meat gets up to temp a little faster than the traditional 225 low 'n slow. After 145 the meat doesn't take on anymore smoke flavor. So the amount of smoke infused is acceptable. I use a lot of fruit woods. Tonight was straight hickory and tasted great.