I ascribe to the rule that meat doesn’t really take on any more smoke flavor after an hour and a half to two hours. Maybe something like a pork butt/shoulder for pulled pork can take on more smoke flavor but for something like ribs, adding smoke wood after a couple of hours is a waste of smoke wood. But, yes, you do need to add smoke wood as what you have burns out. But after a couple of hours save the expensive smoke wood and maintain your desired temps without it…

…….Scott

A question…do you keep adding wood to keep smoke going throughout your full cooking time? Or, is there an optimal time for smoke, then just go low and slow for the remainder of the cooking time?

Thanks!

The herbs clung to the wood as I tossed the wood onto the coal.

The pork was out of this world.

Have no idea whether it altered the flavor – but it’s fun to experiment. :^)