I will be smoking (3) 10-12 lb Boston butts for Easter. Generally I have always used wood chips in the egg and just "add to" on occasion during the cook to attempt to get the right amount of smoke in the meat. I have some leftover pecan wood chunks I use to use in my "other" smoker that I intend to use this cook to see if I can get a little more defined smoke flavor than with the chips. Now to the question, how do you judge how many chunks you use and do you usually refresh chunk wood on a long cook? This will be the 1st rode with using chunk on the egg and I'm a little apprehensive about too much smoke flavor. Yet I am looking for more than what I've been getting with only chips. Any help will be greatly appreciated.
BTW, if Solson005 happens to read this, a great big Thank you for the recommendation on the Dizzy Pig rub. I ordered 5 samples along with the butt rub - - that stuff should be outlawed