Hot take: wood chips vs chunks for pork shoulder

I had to pick between chips and chunks for a 14-hour pork shoulder smoke last Saturday in Austin. Chunks give that consistent long burn but chips make the smoke cleaner at the start. I went with chunks and the bark was solid, but the smoke ring was weaker than I wanted. What do you guys pick for long cooks and why?

2 comments

2 Comments

emmar759d agoMost Upvoted

Ever tried layering chips on top of chunks for that early clean smoke boost?

betty_ward9d ago

That layering idea is smart, I never thought of that before.