Smoked pork shoulder question

What are AMNPS?

No. I wrap in foil and then a towel unless I’m serving immediately.

Will research.

I use a Cookshack so not sure if they’re compatible or not.

Thanks!

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I use a Cookshack so not sure if they’re compatible or not.

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Never mind, you don’t need it unless you want to cold smoke cheese or other cold smoking. The tube is nice for that.

Why are you using chips instead of chunks? I always liked the way chunks smoke better. Use the same oz amount you normally use.

The smoke ring stops when the outside of the meat hits 140 degrees. The meat can continue to absorb smoke flavor after that but IMO there can be too much of a good thing. While I want a smoky flavor in the meat I don't want it to just taste like smoke. I'll generally let the meat absorb smoke for about 1/3 of the cook. The smoke ring is an asthetic thing and the absence of a smoke ring doesn't mean that the meat won't taste great or lack in smoke flavor.

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AMNPS is a pellet tray you Light with a torch and put in your electric smoker and it will produce the perfect smoke for 11 hours if you have a 5x8. No more refilling chips. Look it up on YouTube.

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I’m sorry, but I can’t take seriously anyone who smokes with pellets.

Wood, son. We smoke with wood.

I’m talking stick all the way.

Thank you for the information. I probably shouldn't have jumped in as I don't smoke with an electric smoker but your reasoned and informative response is greatly appreciated.

Now off to the kitchen I go to make a bolognese for todays lasgne.

Update:

Smoked 7.5 lb and 8.5 lb pork shoulders and they were the best main dish at the party.