When ever I add smoke it tastes like I am eating some deck boards and not the good kind! Did some pork tenderloin raised direct to 155F and pulled. I should have pulled at 140F but pork scares me. Added a handful of hickory chips and that's all I could taste. Are there any rules for what kind of smoke and how much to add to certain meats? It looks good though.
"Sometimes you eat the bear and sometimes............. Well, he eats you"