OK so I had a real good cook a few weeks ago. I did a indirect setup with the plate setter with a dome temp of 300, cooked 2 brats with two chunks of hickory. They were fantastic. Even had a smoke ring, great taste and smoke flavor. Now I want to duplicate this on Saturday but with more brats and adding a raised rig with teriyaki wings. Should I add more hickory cause I have more pieces of meat? I'm thinking yes, but I don't want to oversmoke. I thinking 40 wing pieces and 10 brats. Maybe 4 chunks instead of two? Thoughts? Thanks in advance.
Large BGE; Midlothian, Virginia
I like Pig Butts and I can not lie.
"Barbecue is a journey, one meal at a time."