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A little help for a newb.

post #1 of 13
Thread Starter 

My fiance' and I have just entered the world of smoking foods.  After much research there is still one thing I am a bit confused on and would like some clarification. 

 

I get the impression that applying smoke to a meat may or may not require the same amount of time to cook the meat (reach proper internal temps). 

 

Does that sound correct? 

 

I read somewhere this particular author doesn't like to apply smoke for more than 4 hours but his meats may need to cook for 8 hours. 

 

I bought her a Masterbuilt GS40 Black Propane Smoker for mother's day/B-Day. 


 

 

Any help and advice would be appreciated.  Thanks

post #2 of 13

Preference my friend.

 

Depends on what results you are looking for.

 

But to specifically answer your question, Smoke is not needed the entire cook, but may be desired.

When using a stickburner, you will get a wee bit of smoke the entire cook, as far as gassers, electric and charcoal you can control how much smoke flavor to add.

post #3 of 13

Hi Wade!  Welcome!  I see this is your first post here at SMF!  Would you mind popping in at Roll Call so we can give you a proper SMF Welcome and you can introduce your self to everyone?

 

http://www.smokingmeatforums.com/f/133/roll-call

 

Kat

post #4 of 13
Thread Starter 
Quote:
Originally Posted by KathrynN View Post

Hi Wade!  Welcome!  I see this is your first post here at SMF!  Would you mind popping in at Roll Call so we can give you a proper SMF Welcome and you can introduce your self to everyone?

 

http://www.smokingmeatforums.com/f/133/roll-call

 

Kat

Done

post #5 of 13

For most things I use smoke the whole time unless I foil the meat then there is no sense in burning the wood. Of course I don't use real strong flavored wood tho

post #6 of 13

I also, for the most part, smoke the entire time.  Try it different ways and use the one you like.  Enjoy your new addiction.

post #7 of 13

With things like ham or sausages I lower the cooking temp so things can get more smoke....(Preference)

post #8 of 13
Wade,
First of all welcome to the forum. I know you and your lady are going to love cooking together. Youve already gotten advice on your question. Now....about the type of smoke....don't make the conmon mistake of many new smoker cooks and produce huge clouds of billowy white smoke for hours. You'll get bitter meat with a bad aftertaste. The conmon term of thin blue smoke is what you will hear about and tends to be what you want for flavoring your meat (or other things). All the best to you both.
post #9 of 13

Treat smoke and heat as two totally different animals.  Some like more smoke (like me) some like a light smoke.  Apply smoke to your personal preference.  Apply heat to get the results you want with regards to doneness. 
 

post #10 of 13

There is frequent confusion over Smoke Penetration and Taking Smoke (flavoring the meat). People will post that, " Meat will only Take Smoke for 4 hours." In reality the Smoke Flavor and associated Gasses will only penetrate until the surface cooks and crusts over but depending on temp, the surface will build additional smoke flavor as long as you make smoke. Wood choice is critical. Mesquite and Hickory are pretty powerful and unless you are a huge fan, more than 2-4 hours can be too strong. Fruit woods and woods like Maple, Pecan, Alder and Oak are much milder and many of us will apply smoke the entire cook. An averaged sized 8lb Pork Butt will take 16 to 20 hours at 225-250*F to get to the Pulling Internal Temp (IT) of 200-205*F. Continuous smoke adds great flavor and contributes to a nice Bark. Because of a Cranky Neighbor I have recently only applied Smoke, Hickory, Maple, Cherry Blend for 4 hours of the 16 hour cook and although good had a disappointingly weak smoke flavor. That Gasser is nice but will benefit from the convienence of one of the AMNTS Pellet Fired Tube Smoke Generators from...http://www.amazenproducts.com. The Tubes let you enjoy the smoking process with a lot less babysitting and continually adding Chips or Chunks every 30-60 minutes. They also sell the very popular Pitmasters Choice triple blend I use...JJ

post #11 of 13

An averaged sized 8lb Pork Butt will take 16 to 20 hours at 225-250*F to get to the Pulling Internal Temp (IT) of 200-205*F.

Is that right?

post #12 of 13

At 225-250*F with few exceptions will take 2 hours per Pound to reach 200-205*F. Last year I ran a pole and the numbers proved most members find the same...JJ

post #13 of 13

Although I like a nice bark, I rarely have time to really create one.  I generally smoke for 5 hours and put it on heavy - I am now using two AMNTSs with hickory at the same time for pork butts.  Then I foil and start checking temp 2 - 2 1/2 hours later.  The 8-9 pounders I usually buy from Sam's usually take about 9 - 10 hours.  I like to pull mine when all of my temps are at least at 195 as the connective tissue is just broken down but not it has not started to cook out.  Most cook theirs over 200.  It's just personal preference in the texture of the meat, but make sure that the whole roast is at least over 190 or it won't "pull".  Also, use the foiling juice as a finishing sauce.

 

Although I don't get a true bark, I get a lot of smoke build up on the outside (like what ChefJimmyJ was talking about).  Some of this seems to penetrate the meat when it's foiled.  However, I do a few butts at a time, pull them, and then vacuum pack enough for a meal and stick them in the freezer for quick meals.  With the "bark" all mixed up once it's pulled, the smoke flavor seems to go all though the meat as it sits all mixed up together.  Just take the bag out of the freezer and drop it in boiling water for a few minutes and BAM!! thirty minute pulled pork!
 

This is just my way of doing it.  Play around and you'll find what you like.  This site is full of ideas.  One thing I like to do (but Mrs doesn't, so I don't do it often) is to slice up a sweet onion and layer it all over the butt when I foil it.

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