Quote:
Originally Posted by TheRiddick
Hmmm... From the research on electric smokers, you only need a very small amount of wood to get great results. I only use 2-3 ounces of chips, if that, to smoke 2 pork butts (and less wood if I smoke something smaller). I'd try running enough pucks for 1 hour's worth of smoke, should be plenty, IMO. Smoking itslef takes place rather early, you then cook through for the remainder of the time?
I've done cold smoking in mine and it really takes about 30 minutes and this with a special plate sitting between the smoking element and food (only allowing smoke through for the most part). So, smoking itslef does not take much time.
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That is a highly debated question. IME, the more clean smoke the better. There are world champions that do long smokes and some that do short smokes but not so clean. The argument goes "after 3 hours the meat has taken all the smoke it is going to take and after that you should foil to not mess up the look of the meat". YMMV.
I have no experience with electric smokers, but 2-3oz of chips is tiny compared to the amount of smoke I use in my offset. I use at least 10lbs of wood.