If you don't mind how much wood did you add to the smoker?
I only ask because there is really no reason to remove wood from the firebox, as long as you weigh the wood you use.
Greg
Don't mind at all. I used one piece of SmokinDelicious Double Filet Cherry which is 2"X2" in width and height, with a length of 3." Didn't weigh it, but it is their standard piece. I took it out because I have read that after meat gets to about 140-160 its not taking smoke any more and I had a real bad experience with over smoking when I used pellets on Chicken Breasts last time. When I got home the temperature was in the 160s so I just thought I would take it out just to make sure there was no "over smoking." That was the only time I opened the smoker until I took the meat out after 2030 last night.
Hey Gary,
Just my 2 cents and I want to help.
I have found with this smoker that if keep track of what and how you smoke, you will be able to not only be able reproduce smokes, but improve on them.
If you don't have a digital scale.... please buy one.
I also have wood from SmokinDelicious and I used your measurements and the wood weight came in from 3-4 oz.
For a Pork Butt I would have used about 5-6 oz. of wood for my smoke.
But I can also say that I have cut back on the amount of wood I use for things like chicken and turkey.
This is why I would suggest a log, I just keep all my recipes in a word document and make notes. If the chicken tastes like it has to much smoke, reduce on the next one (note smoke level increases the next day)!.
Anyways, congrats on your pork butt and move on to the next smoke .
Greg