Quote:
Originally Posted by kgoings
My smoker did inch up a bit over 300 once, but it was very short lived.
I might have used too much wood?? I guess I will have to figure out how much to put in. I currently have Mesquite chunks, Cherry chunks, and apple chips. I used some cherry chunks and apple chips this last time. But I can't remember how much.
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I pretty much have gotten to where I use only cherry on pork, apple or pecan on chicken, and mesquite on beef. You have to realize though that I am using a cabinet style smoker that uses very little flavoring wood. I only use 4-5 one half fist sized chunks for an entire cook. If I were using Steve's Lang I would use 100 times or more than that as I would be using a bunch of oak or hickory for heat and flavor. It really just depends on your cooker.
For your UDS, IMO, you don't need any more than what I use in my smoker. I kind of spread them out in the fire ring so I will get smoke for 5-6 hour and then I don't worry about it any more.
I do want to say though... I know I have posted in this thread quite a bit and I don't want to come off as a know it all. There are lots of ways to cook great Q and I by no means have the market cornered
