I used my new BGE for the first time yesterday and cooked 2 spatchcock chickens on direct heat rubbed with Dizzy Pig Shaking the Tree. The chicken was moist and overall I was thought it was great but the hickory smoke flavor from the chunks I tossed in was overpowering. Was hickory a bad choice or did I toss in too many chunks? I didnt count, but I probably threw in 5-7 decent size hickory chunks. How do you know how many wood chunks to use?
I am planning a 5 hour cook of beef back ribs and pork baby back ribs today. How much hickory should I use?