My 3D smoker- where's the smoke taste vs my #2?

[Smokin3d]

I use big box store wood from Wally World and get great smoke flavor but been wanting to try some from another place but haven't yet. I have read that some people are getting there wood from smokinglicious and it has mold on it so just keep that in mind.
I found when using the box store wood that the bigger the chunk the better! Last night I smoked pork tenderloin and wow did it have smoke flavor. I used 2 big chunks (I do not weigh the wood) and one piece I had to trim down to get the lid to shut. And I look for solid pieces.
When the ole lady was done eating her pork tenderloin she said that even her napkin smelled like smoke.

And tony is right that the big box store wood has no moisture at all. I bought a moisture meter and tested the wood my self.

This just another thought in trying to help you achieve your smoke flavor and my 2 cents.

 

[DivotMaker]

I use big box store wood from Wally World and get great smoke flavor but been wanting to try some from another place but haven't yet. I have read that some people are getting there wood from smokinglicious and it has mold on it so just keep that in mind.
I found when using the box store wood that the bigger the chunk the better! Last night I smoked pork tenderloin and wow did it have smoke flavor. I used 2 big chunks (I do not weigh the wood) and one piece I had to trim down to get the lid to shut. And I look for solid pieces.
When the ole lady was done eating her pork tenderloin she said that even her napkin smelled like smoke.

And tony is right that the big box store wood has no moisture at all. I bought a moisture meter and tested the wood my self.

This just another thought in trying to help you achieve your smoke flavor and my 2 cents.

John, there has been one report of mold on some pieces of smokinlicious wood, shipped during high heat/humidity conditions, so it's not a common problem.  I have 60 lbs of it, and haven't seen one spec of mold (it's half gone, and I keep it in the house). 

That's a good tip about the size of chunk for big box wood.  Even though it's dry, maybe it doesn't run out of smoke as fast as smaller chunks!  I will note, too, (for others) that some folk's tolerance to smoke flavor is more than others, so keep that in mind.  When your wife says she can taste smoke in the napkin, it may barely register for others.  Subjective, just like the taste of different woods.

 

[SuperDave]

Had a brain fart a couple of smokes back and forgot to load my wood.  The meat still had a smoke flavor purely based on the seasoning of my smoker.  Don't underestimate the impact of smoking on new units without all the flavor build up in it.  They aren't broken in just because we burn some wood in them for 4 hours to initially season.  That's really just getting the factory oils burned off.

 

[40 caliber]

Well here's an update. on my latest pulled pork, i amped the 3D up to 7 ounces of wood and foiled half of the box bottom. the wood on the foil turned black but barely smoked. the remainder of the wood turned to black ash in the back half of the box. the smoke was much better and had the right amount of smoke to my taste.. I have a set of chicken breasts in there at the moment with 7 ounces of cherry and no foil. we will have to see what happens. this may put it on the high end of smoke quotient but we will see. The 7 ounces is smokinlicous and i have split the wood so i have them strategically placed in thinner pieces throughout the entire smoke box.

 

[DivotMaker]

Sounds like you're on the right track, Tom!