A Smoke Wood Post Below Got Me to Thinkin'...


 
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Alan Bosch

TVWBB Fan
I've seen posted to this here list, many of you veterans only use smoke wood for the first fee hours (1/4 to 1/3 total cook time) of your smoking session. Why is that? Do you actually remove your smoke wood from the smoker at that point? Do you only put enough in to last a few hours? Why? Does the smoke become overpowering?

I have always added smoke wood at the beginning of the cook and just let it go. Neither adding or subtracting. Burn itself out, as it were.

Curious...

Peace. Out.

Alan
 
Alan,

I add all my smoke wood at the beginning and let it do it's thing until I'm done cooking. I don't remove it after a few hours, I just let it burn down.

I think what some are referring to is that they don't keep adding smoke wood throughout a long cook. Some people believe that once meat hits 140*F, which is achieve during the first few hours of cooking, the formation of the smoke ring stops and the meat doesn't absorb smoke flavor anymore.

Regards,
Chris
 
It's called smoke'n but it can be overdone.
With offset cooker you will find that a lot of folks wrap there food because while log burning the whole cook too much smoke is applied the exterior of the meat, it can be bitter.
I recommend that you apply smoke the first 1/4 of the one cook. The next cook apply smoke for up a 1/3 of the cook. You and your family will decied how smoke you really want.
 
I'm curious, how do you keep from over doing the smoke when you use a Traeger? The one I saw in operation was smoking constantly for the whole cook. I did not try anything that was cooked on it, so I don't really know how the meat tasted smoke wise.
Don
 
With a Treager the pellets are dry and don't put out a lot of smoke. They are on a cycle when it first dumps the pellets in the burn pot they smoke but soon it just heat and this cycle continues thru the cook.
 
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