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Smoking meat
Posted on 6/10/12 at 4:56 pm
Posted on 6/10/12 at 4:56 pm
I add wet wood to my charcoal the entire time I am cooking meat. A friend of my said that after a while the smoke does not penetrate and I don't need to burn those chips. What does the F&DB say??
This post was edited on 6/10/12 at 5:16 pm
5
Posted on 6/10/12 at 5:02 pm to PANTHER
There is such a thing as over-smoking. I usually just add wood for the first 1/4 to 1/3 of total cook time.
Posted on 6/10/12 at 5:03 pm to PANTHER
You better make your subject more than one word!
Posted on 6/10/12 at 5:07 pm to PANTHER
Depends on what you are smoking and the length time of the smoke. If im smoking a whole chicken, ill keep the smoke on it the whole time. Boston butt will get about 8 hours of smoke and another 3-4 hours of heat.
Posted on 6/10/12 at 5:15 pm to rutiger
Boston butt and ribs is what I smoke most if the time.
Posted on 6/10/12 at 7:02 pm to PANTHER
bbq smoking websites say at a certain temp the smoke quits going it
I think like 160-170 ish for a butt?
I think like 160-170 ish for a butt?
Posted on 6/11/12 at 2:48 pm to PANTHER
Depending on the meat you are smoking it typically stops penetrating around 4-5 hours. This is my opinion
Posted on 6/11/12 at 2:56 pm to PANTHER
Your friend is correct. I guess it would depend on the type of meat, but I believe around 140 or so, a brisket will not get any more smoke flavor.
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