Originally Posted by Rivers001
Is common practice then to provide smoke throughout the cook, or just until about 140 degrees or so? What's everyone do?
Rivers this is something i've struggled with as well...is it necessary to smoke past the 140 degrees that we hear about?
The 140 that is put out there is the temp (+ or - ) 10 degrees that the chemical reaction that forms the smoke ring stops. It's more complicated than that but that's the Readers Digest version.
Meat will continue to absorb smoke flavor through out the whole cook though, personally i just go a little lighter on the smoke from 140 area to the end of the cook. There is no need to over think things, just find out what works for you and stick w/ it. Hope that helps. Keith