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Newbie Question

post #1 of 9
Thread Starter 
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?
post #2 of 9
From all that I have seen posted meat stops taking smoke at 140 internal temp. You can back off on the wood after that point. Listen to Moewy.
post #3 of 9
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.

http://www.smokingmeatforums.com/for...ead.php?t=7648

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.

Hope this helps!

Take care, have fun, and do good!

Regards,

Meowey
post #4 of 9
Check out this thread started by Meowey..

http://www.smokingmeatforums.com/for...ead.php?t=7648

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.

Keep Smokin
post #5 of 9
Hmmm.... great minds... wink.gif
post #6 of 9
You Bet!

Take care, have fun, and do good!

Regards,

Meowey
post #7 of 9
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. PDT_Armataz_01_12.gif

Thanks again el gato
post #8 of 9
You got it! I hate it when the computer thinks it's smarter than me!! LOL!

Take care, have fun, and do good!

Regards,

Meowey
post #9 of 9
Thread Starter 
Very cool info, thanks everyone!
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