Hi all
Had my first go at smoking yesterday on my Excel 20 and finished off with mixed results . I think i may have oversmoked the chicken pieces and wings as my better half informed me that she could not taste the chicken only the wood.
I have been checking a few sites and found that i should only use 2 ounces of wood for chicken, 4 ounces for ribs and 8 ounces for pork shoulder or beef brisket. Can anyone confirm if this about right. When i added the Hickory wood chips to the smoker i got a good deal of smoke initially but it only lasted for approx five-ten minutes before dieing off. I was under the impression the smoke would last longer which is why i was adding additional wood. Would appreciate if someone could clarify this for me.
Thanks
Karl