Will following this method result in a "lightly smoked Pork Butt"?

bkbuilds

Fire Starter

Original poster

Mar 15, 2014

70

10

• Apr 4, 2014

• #1

My wife doesn't like a heavy smoke flavor so I don't want to over smoke my first Butt tonight....

The woods I have to choose from are Apple, Hickory, Pecan, and Mesquite all in chunk form.

I was going to follow what this guy did in this video for Minion Method, would the amount of wood he puts in result in a light or heavy smoke?


I will be using my WSM 18.5" and I'll be starting the smoke at 11pm tonight for dinner at 6PM Saturday. The Butt is 9.5Lbs.

 

alblancher

Master of the Pit

OTBS Member

Mar 6, 2009

4,166

66

Louisiana

• Apr 4, 2014

• #2

The main contributors to "Heavy Smoke" are

Thick white smoke from the fire will contribute a creosote taste

Strongly flavored smoke woods like Mesquite

Hickory is a bit stronger then Pecan which is about the same or stronger then Apple.  I recommend keeping the smoke Thin and Blue and using one of the lighter woods either Hickory or Pecan.  If using charcoal as the main source of fuel you can go easy on the amount of chips or chunks you add to the fire until you find what she likes

Good Luck

 

va_connoisseur

Smoking Fanatic

Dec 13, 2007

338

13

DC Metro - Northern Virginia

• Apr 4, 2014

• #3

Apple and pecan are good woods with a lighter smoke flavor than hickory or mesquite.

As Alblancher said, stay away from the thick white smoke. That typically occurs when the fire is not getting enough air. Watch your vents and you'll do well. The WSM is a good smoker

 

dougmays

Master of the Pit

OTBS Member

Nov 18, 2010

2,563

96

Gainesville, FL

• Apr 4, 2014

• #4

Anything Fruity or Nutty will give lighter smokes. You can also just limit your smoking time to a couple hours

 

demosthenes9

Master of the Pit

OTBS Member

Apr 2, 2013

1,438

142

Louisville, KY

• Apr 4, 2014

• #5

Go with the Apple wood and put as much of it as you want on, as long as it's nice thin blue smoke.   It's actually kind of challenge to put "too much smoke" on something using Apple wood.

 

cliffcarter

Master of the Pit

OTBS Member

Feb 28, 2010

2,277

258

Old Town, Maine

• Apr 4, 2014

• #6

Originally Posted by BKBuild

Click to expand...

He put in 9 chunks for up to a 24 hour cook, for a light smoke over an 18 hour cook that you are planning I would use no more than 4 chunks of wood.

If your wife doesn't  like smoke flavor do not use mesquite, my preference would be apple. YMMV.

 

bkbuilds

Fire Starter

Original poster

Thread starter

Mar 15, 2014

70

10

• Apr 4, 2014

• #7

Smokers been going for 1hr 20mins and I still have thick white smoke coming out the to my vents are now 0-0-10%

What am I doing wrong?

 

Last edited: Apr 4, 2014

so ms smoker

Master of the Pit

OTBS Member

Dec 20, 2010

1,874

42

Gulfport, MS

• Apr 4, 2014

• #8

   Hi BK.  Open the top/exhaust vents 100 %. Use the bottom/intake vents to control the temps. See how that does and let us know.

  Mike

 

bkbuilds

Fire Starter

Original poster

Thread starter

Mar 15, 2014

70

10

• Apr 4, 2014

• #9

Top has been open 100% from the start. I think it's actually steam from the water pan, cuz the smoke smells goooooooood. Temps started dropping so I'm 0-10-10 on bottom vents, top still 100%

 

so ms smoker

Master of the Pit

OTBS Member

Dec 20, 2010

1,874

42

Gulfport, MS

• Apr 4, 2014

• #10

  That could be it. I would not add more water as the drippings will go into the pan. Maybe next time go with dry pan or pan filled with sand/covered with foil. The butt will give off its own moisture. Keep in mind, I do not have a WSM!

   Mike

 

palladini

Smoking Fanatic

May 23, 2013

903

41

Ding A Ling, Ontario, Canada On the banks of the

• Apr 4, 2014

• #11

BKBuilds said:

My wife doesn't like a heavy smoke flavor so I don't want to over smoke my first Butt tonight....

The woods I have to choose from are Apple, Hickory, Pecan, and Mesquite all in chunk form.

I was going to follow what this guy did in this video for Minion Method, would the amount of wood he puts in result in a light or heavy smoke?


I will be using my WSM 18.5" and I'll be starting the smoke at 11pm tonight for dinner at 6PM Saturday. The Butt is 9.5Lbs.

Click to expand...

That fellow in that video put Half a tree of wood in that thing, Light smoke, NOT!  Also, he has his wood under the Charcoal, which is not the way to do this, you want the smoke early in the smoke, so the meat gets it.  At 140 degree, or thereabouts, the meat will not take any more smoke.  Put you chunks or chips on top of you heat.

 

Last edited: Apr 4, 2014