Morrey Thomas
TVWBB Super Fan
There is lots of discussion about how meat takes on smoke during the smoking process.
One school of thought is that meat accepts smoke until the meat reaches a certain temp, then the cellular structure closes off any additional penetration. Thusly any smoke introduced after that point is useless.
My thinking is that the smoke introduced is a flavor molecule that sticks to the surface of the meat being cooked. This thinking would have little to do with temperatures, but more to do with surface area. Example is that we often put a pan of pulled pork back on the smoker after it is done, then introduce additional smoke into the chamber.
Does anyone have input in regards to either school of thought?
One school of thought is that meat accepts smoke until the meat reaches a certain temp, then the cellular structure closes off any additional penetration. Thusly any smoke introduced after that point is useless.
My thinking is that the smoke introduced is a flavor molecule that sticks to the surface of the meat being cooked. This thinking would have little to do with temperatures, but more to do with surface area. Example is that we often put a pan of pulled pork back on the smoker after it is done, then introduce additional smoke into the chamber.
Does anyone have input in regards to either school of thought?