In my barrel cooker I use 6" split lengths and about 2 to 3 square inches in girth. Six to eight pieces will smoke an average pork roast. I usually get the fire started with charcoal and then add the smokin' wood in two batches. Use indirect heat with the roast over a pan to catch the drippings. Baste occasionally.Get a good whiff of a fresh split, it should be very apparent that it's apple that you have there. In my experience smoking with apple variety is not that important. Even crab apple wood makes pork sing on the smoker.
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