[mclan]

Hello all,
Joined just recently as well as started what my wife calls my latest hobby of smoking about 6 months ago.
I've done many racks of ribs different ways, Tried a Briskett a couple months ago, and have been recently smoking up 10lb batches of hot wings on weekends for Poker parties and UFC get togethers.
 Always using charcoal and store bought hickory chips.
This weekends plans:
1 -rack of ribs
1- pork shoulder for pulled pork tacos
5- lbs of wings (For lunch)
I have an offset style smoker and intend to use Pecan sticks of wood this time along with charcol,
any advice and suggestions on the use of wood sticks, chunks and or charcol
would be gladly accepted

Thanks
Dan
Dan

[AZWildcat]

Thanks
Dan
Dan

Hey Dan Dan, wish my parents gave me two first names but we were so poor they could afford one Dan. Anyway, welcome. I love smoking with pecan, just hard to screw up, seems to work well with about anything. Don't give up on the brisket, once you start to get it right, it's well worth it. Make sure to post some pics of the food, we love it here. If you have any specific questions, lay it on us. Very few of us know it all (certainly not me) but between us we can find the answer. Good luck, make sure you send me an invite to the next UFC fight, plus i'm really really bad at poker, but I guess i'll give it a try.

[azkitch]

Welcome to the forum, Dan. I think you'll find all the answers you need here. One thing I heard that has stuck, is try to undersmoke your meat. With most of the small consumer offsets, a full split of pecan is too much smoke. You don't want to see white smoke, you want to barely detect thin blue smoke. That's when things are running correctly. Get a mess of the inexpensive Taylor thermometers to track the temps of your pits and various meats...cook pork to about 200 for pulling, brisket to about 190 for slicing. That's all I have for now...

[Crash]

Welcome Dan.  Kitch is right, less smoke is better.  You can never make an oversmoked product less smokey. 

Try to start with an amount of charcoal that will set you up at your desired cook temp (Google the Minion Method).  Then add your wood on top of the coals.  Start with two or three fist sized chunks to start. 

Best of luck dude.

[richoso12]

Hello Dan, and welcome to the club. Another good choice of wood is hickory, it's a favorite many use when smoking pork meats. You can also try mixing hardwoods with fruit woods for a nice balanced flavor. Everyone is right about the thin blue smoke. Too much smoke can give off a bitter taste to your food, not to mention creosote. It's all good my friend.

[AzQer]

Dan welcome to the club sure glad you found us. Pull up a log and enjoy