<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Willy T.:
[qb]By going up on the heat how much smoke penetration will the meat take?[/qb] <HR></BLOCKQUOTE>
This may be sacriligeous or whatever, but, in my opinion, the goal of bbq'ing is NOT to see how much smoke you can blast the meat with. In fact, less is more when it comes to smoke...a little goes a long way.
A lot of old-timers tell you that you should NEVER use raw wood to produce smoke except maybe for something like a pork chop that is only going to cook for a short period of time. Anything that is going to cook for an hour or more is going to get plenty of bbq flavor from the coals themselves, with little or no need to intentionally produce extra smoke by burning raw wood.
I have found, over many years, that pouring on the smoke just produces a heavy, bitter tasting piece of meat. I use a little wood when I put the meat on to cook, but not much and I don't generally replenish it.
I think that too much wood smoke is a far, far more common error than not enough.