First Butt Question regarding wood chips.

CoachWiggs

So I am doing my first Butt tomorrow.  I bought just under an 8 pound butt.  I bought some smaller apple chips and bigger pecan chips.  From my research it sounds like the pecan is really good.  Does it matter what size chips I use?  What is the purpose of bigger vs. smaller chips?

Thanks 

gamason

My rule of thumb has always been chips for small cooks where I want a little smoke like on poultry of fish. I use chunks for more smoky cooks like pork. Both will work just fine, that's just how do it.

DaveRichardson

I really like pecan with my butts.  Its a lighter smoke that is very easy on the taste buds.

I also prefer chunks over chips for the larger cuts like butts and briskets.  Chips, like @gamason said, are best, in my book, for the lighter poultry products that tend to get too smokey with chunks of wood.  Birds only need a kiss of smoke.

WeberWho

I agree with both statements above

Acn

I agree with all above - however, if you only have chips don't sweat it.  Ultimately the important thing is the volume of wood you use, so while above are solid general rules, I didn't want you to think you needed to go out and get something different between now and the start of your cook.

Carolina Q

The only time I buy chips is when that's all I can find for the wood I want to use. Some contend that a cubic inch is a cubic inch, whether it's in chip or chunk form. I suspect they are right. Lately, I have been using mostly deadfall white oak for everything from chicken to butts to steak. I cut my own chunks. Apple and/or pecan are certainly popular though.

nolaegghead

Doesn't really matter, in my opinion.

Steve753

I don't care much for chips. I prefer chunks (they last a lot longer). I use hickory for my pork. It gives it a lot of that really good strong smoky flavor.