This isn't the exact smoker we have, but it's very similar http://www.homedepot.com/h_d1/N-5yc...splay?langId=-1&storeId=10051&catalogId=10053.
I've only tried to smoke a brisket and a chicken twice, and both times I had serious problems with not only overwhelming smoke flavor, but also with temperature control. I believe that both of which can be fixed by not using so much wood and playing with air intake, but I'm not exactly sure how to go about doing this.
So here is my question. How much hardwood do you guys typically use? Do you soak the wood first? How long do you let the hardwood burn before adding the meat to the pit?
Also this weekend I'll be attempting to smoke a couple of pork shoulders, so if you have any advice pertaining to that, that would also be appreciated.
Thanks,
Jacob
I've only tried to smoke a brisket and a chicken twice, and both times I had serious problems with not only overwhelming smoke flavor, but also with temperature control. I believe that both of which can be fixed by not using so much wood and playing with air intake, but I'm not exactly sure how to go about doing this.
So here is my question. How much hardwood do you guys typically use? Do you soak the wood first? How long do you let the hardwood burn before adding the meat to the pit?
Also this weekend I'll be attempting to smoke a couple of pork shoulders, so if you have any advice pertaining to that, that would also be appreciated.
Thanks,
Jacob