Smoking ?


 
B

B Gin

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I've read somewhere when smoking that the meat will absorb only so much smoke. So when do you stop adding wood chips/chunks to the heat source?

TIA...B Gin
 
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Smoke is adsorbed. We only use 2-3 "chunks" of wood. It will last 1 1/2 to 2 hr. That's all that's needed. If you find that there wasn't enough to satisfy your taste buds, add ONE more chunk next cook. A chunk is generally around 2"-3" square. The bigger it is, consider using 2 instead of 3.

You definitely do not want to keep adding wood for the full cook. You couldn't eat it.
 
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From what I have read and experienced, the smoking ring is effected by the food temp during smoking. The longer the meat is below a certain temp the better the smoke ring.

I have come to assume that you get the most of your smoke flavor during the first few hours of a smoke. You want to keep a consistent moderate flow of smoke for those first few hours. To much smoke at once can be a overwhelming taste and to little is to little, based on your taste. I think a good steady stream of "light blue" smoke for your first few hours is what you want.

The more experience you gain the better you will get with judging the amount of smoke needed. But the first few hours are key as well as the amount per time.
 
Smoke particles are adsorbed onto the surface of the meat for as long as there are smoke particles to be adsorbed. The smoke ring formation has nothing to do with smoke flavor. It is a reaction to nitrogen dioxide in the smoke and myoglbin in the meat.
 
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Len Dennis said:
Smoke is adsorbed.
Click to expand...
Thank you sir.

At first I thought "did that guy really just underline a misspelling?" Then I looked up the word and was educated. I knew smoke particles stick to the outside of meat rather than soaking in, I just didn't know there was a word for that phenomenon.
 
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