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

Discussion in 'Pork' started by bkbuilds, Apr 4, 2014.

  1. bkbuilds

    bkbuilds Fire Starter

    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.
  2. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    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
  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
  4. dougmays

    dougmays Limited Mod Group Lead

    Anything Fruity or Nutty will give lighter smokes. You can also just limit your smoking time to a couple hours
  5. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    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.
  6. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    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.
  7. bkbuilds

    bkbuilds Fire Starter

    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
  8. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

       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.

  9. bkbuilds

    bkbuilds Fire Starter

    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%
  10. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      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!

  11. 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

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