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I don't mess with adding more wood during the cook anymore. I used to but it was a royal pain in the butt. For long, low and slow cooks I just bury a good sized chunk or 2 in the lump. Light directly above the buried lump. let the temp stabilize and the bad smoke clear and then add a chunk or 2 of wood on top of where it is lit. Seem to get a pretty good amount of smoke when the meat first goes on and then as it burns down it hits the buried chunks later in the cook.
I am not a believer of smoke penetrating the meat. The smoke ring is a chemical reaction that stops when the meat is around 140 internal temp. I believe that as long as there is smoke, the smoke particulates will stick to the outside of the meat and will continue to impart smoke flavor to the meat.
For my tastes on a butt and brisket, 4 good sized chunks of wood is about all I ever use.
You guys convinced me. Gonna do 5 or 6 butts. Chop, mix with a little thinned down sauce and ziplock bag it until Thursday. Reheat gradually in roaster. Will have 4-5 big bags of wings, gonna try to find hot links or will just do some Italian sausage, polish, etc...
Rockwood and Wicked Good are the most neutral charcoals I have tried. I still have a few bags of Ozark Oak, BGE and Wicked Good but once I started using Rockwood, I haven't used anything else. My wife used to complain about the smokey, charcoal taste of the food coming off my egg. Once I started using Rockwood, no more complaints. As was said - order a bag or 2 from Firecraft and try it out. If you like it, get a hold of Jonathan and order a pallet.
Those look great. Think I will try them with left over pulled pork, a little sauce, and some vinegar based coleslaw to kind of mimic the pulled pork wantons you get can get at some restaurants. Great idea. Kuddos to your wife!!