Smoke wood effective duration

[Guest]

So far I've only cooked a Boston butt, which I cooked for 11 hours. I used 4 good-sized dry chunks of hickory, and that seemed to work well for me.

Now I'm wondering, if I cook something a long time like that, and half way through I throw on something that cooks quicker, like a chicken or ribs, is the same smoke wood going to effectively add any flavor to the new meat? Or will the wood be used up by then?

 

[Jim Minion]

As long wood is left in the cooker it will flavor anything you would add to the cooker. I would think if you are adding 4 chunks of hickory there will be enought left to do the job on chicken and ribs.
Jim

 

[Guest]

Yeah, that makes sense. I did notice that there was still some wood left at the end of the cook, and I think I remember the smoke still having a hickory smell.

So, have you ever had a situation where you noticed the wood was gone before the cook was over?

--Mick

P.S. You people are the best! /infopop/emoticons/icon_biggrin.gif One of these days I'll cook something I'm really proud of, and I'll have you all to thank for it. Maybe that will happen this weekend . . . .

 

[Jim Minion]

Mickey
You really don't need wood until the end unless you like more of a smoke flavor, the first two to four hours is normally enough if there is wood
left at the end it's not a problem.
Jim