<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by paul h:
Meat does not absorb smoke. Smoke stays on the surface. You can add layers of smoke but it will not penetrate past the surface. For certain cuts of meat minimal smoke is required such as ribs ,chicken, ground beef such as meatloaf,etc. Others you can smoke the heck out of it like brisket and butt. The amount of smoke for each is really up to the individual. Yeah, Russell you're right about the meatloaf I've overdone it and ended up with a bitter product. </div></BLOCKQUOTE>
not sure where you picked this up, but i don't believe it