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OK, so I have a quick question- I've heard that meat loses it's ability to absorb smoke after a few hours in the smoker? Is this true? Should I not continue to add wood to the smoker after these few initial hours?
The "smoke ring" stops forming at a certain point, but the smoke flavor will continue to be picked up by the meat. Check out this post I made a few weeks ago. It talks about the smoke ring.
How much smoke taste is a matter of your personal preference. If you foil the meat in the smoker it makes sense to stop the smoke and save your wood if there's not meat that's exposed to it.
You can also do a search on "smoke ring" which will give you a gazillion hits, but you can sort through them to find ones related to your question.
Keep in mind there is a difference between smoke flavor and smoke ring. Your meat will take on smoke flavor through out the entire smoke. The ring will stop developing around the 140º mark.
Hey Meowey, great article. I like the technical crapola. Thanks for the info. I'd give you a "bravo", but my computer is blocking pop ups for some reason.........how about an "atta boy!"? Will that do.