Originally Posted by treknogeek
I'm mostly finishing in the oven due to time restraints, I will save 4 hours that way. I've read that anywhere from 3-6 hrs and the meat won't take on any more smoke, so I'm splitting the difference at 4 hours. I will definitely let you guys know if I'm a hero or a zero on that one.
Ok, here it is going in to finish in the oven:
There's been a lot of buzz over the years about time and internal temps stopping smoke reaction, but little actual research has been brought out in the open to verify any of this, so it's only speculation, IMHO. There are number of factors which effect smoke reaction, and the two main factors are: smoke chamber temperature; surface and internal meat temperature; surface moisture and smoke chamber humidity. Less important factors are smoke particle size, which we can control to some degree by changing the density and type of smoke; the electrical charge of smoke particles/ions in the smoke chamber (causes an attraction similar to magnets and ferrous metals, as I understand it), but that is something that we have much less control over from a backyard smoking stand-point, so we don't really need to worry about that.
Here are the things we can control, so that's where we need to focus our attention:
The colder the meat is, the more smoke particles will condense from the smoke chamber gases and "stick" to the meat. A dry surface or lower smoke chamber humidity has the opposite effect and reduces smoke reaction.
So, you may be wondering how you can control smoke particle size? By changing the density and type of smoke you use. Many members preach that Thin Blue Smoke is what you want, and no White Smoke, or as little as possible, etc...'cuz they don't know what a few others here do know, and that's what they've been taught to produce for the best results in smoked meats. Thin Blue Smoke serves a purpose, but is not the only way to smoke. White smoke has it's purpose as well, and while it is not the only way to smoke, it also serves a purpose. This is just a small glimpse of the big picture here.
Am I blowing smoke? This isn't just speculation or opinion...read this, and learn what many others don't know about...:
Additional info regarding smoke type, density, and if I recall, particle size:
Edited by forluvofsmoke - 5/26/13 at 1:04pm