How Long Should Smoke Be Smoking

[Mark D. Anderson]

As I've said in recent posts, I'm still new at this,so this is kinda a basic question:

When I put in wood chips/chunks, it seems like I get a good smoke for about an hour or so and then not much for much of the cooking time.

How long should smoke be produced and what can I do to prolong this?

 

[M D Baldwin]

Mark,
Welcome to the forum and the world of smoking. Caution, it is addictive! Much of what many of us have learned has been by trial and error.
When I started smoking I had the same question, but the fire will continue to give of smoke (hence flavor) even when it is not overtly smoking. Temperature control is really essential for the Low and Slow needed for great BBQ.
When using my smoker, I bury the wood into the coals before lighting them for a layered burn. Experiment and let your taste buds decide.

 

[Craig Castille]

Smoke is only absorbed the first couple of hours. After that, it's just basically deposited on the surface. Oversmoking can cause the meat to be unpleasently bitter.

For prolonging the effect, try placing a chunk or two inside the charcoal bed.

Even though you might not see smoke after the first hour, you are still benefitting from it.

White smoke = bad

Blue smoke = good.