i my self am stuck on traditions when it comes to smoked meats and fish. I learned from generations of my fam.
I use a red Boston red brick "smoke Box " I use citrus wood mostly bc I am from Florida and my fire is in the ground next to the smoke box no where near the meat. Normally when I smoke I do the entire pig around 40-80lb is perfect for any where from 12 to 18 hrs. then chop it all up together u have to have mixed flavors and textures (seasoning if simple garlic, honey and then lightly dusted with everglades. fish on the other hand get directly over the fire bc they need more heated smoke. and smoke for less time. but hey meat is meat just don't over cook or try and rush perfection is the key. SLOW AND LOW
I use a red Boston red brick "smoke Box " I use citrus wood mostly bc I am from Florida and my fire is in the ground next to the smoke box no where near the meat. Normally when I smoke I do the entire pig around 40-80lb is perfect for any where from 12 to 18 hrs. then chop it all up together u have to have mixed flavors and textures (seasoning if simple garlic, honey and then lightly dusted with everglades. fish on the other hand get directly over the fire bc they need more heated smoke. and smoke for less time. but hey meat is meat just don't over cook or try and rush perfection is the key. SLOW AND LOW
