Smoking times

[Darrell Hill]

I think I read on this site somewhere that the smoking process only lasts about 30 minutes. After that the meat has absorbed as much smoke as it can and just cooks. Is this accurate or does the smoking process continue throughout the entire cooking time?

 

[Paul G.]

Darrell

I thought the same thing but learned otherwise from the experts on this Board. Meat absorbs smoke as long as it is exposed to it, so you can overdo it. Smokering, the formation of the smoke ring, occurs up to an internal meat temp of 140.

Do a search under Kevin Taylor for a post on 11/5/02 for more info. I'm sure others, such as Jim Minion and Konrad Haskins have also written on this.

Paul

 

[Jim_W]

The smoke ring is formed during the beginning of the cook, up to about 140 degrees.

It is my understanding that the smoke ring formation will stop at or around 140 degrees.

After that, the meat WILL become more smoke flavored if you continue to add smoke wood/chips.

Jim

 

[Jim_W]

Sorry Darrell,

Paul G and I must have been typing at the same time!

Too much info won't hurt ya, but too much smoke will.