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How much smoke?

post #1 of 18
Thread Starter 
Hello SMF,

I was hoping to get some ideas on how much smoke is needed when smoking meats,ribs in particular using hickory or pecan.

Understanding that using different woods yields different results,is it best to have smoke going from beginning to end or should you only smoke for a couple hours,one hour here-one hour there?

Any and all responses are appreciated......

Thank you SMF,

post #2 of 18
Personally I smoke most everything with smoke going the whole time just remember thin blue smoke is what your after. Having said that anytime you foil something its a waste to keep smoke going it will not get there thru the foil so I stop if foiled
post #3 of 18
What Piney said. Also some folks like a lot of smoke flavor and other like just a hint
post #4 of 18
Thread Starter 
Thanks for the responses Pineywoods and IBsmoking.

I've been experimenting each week since I started.

I'm thinking about trying Pecan for the first time but we sure do love Hickory.

Thanks guys.....
post #5 of 18
Explain how to consistently get "thin blue smoke" please.
post #6 of 18
As for me I use only Lump for fuel and Hickory chunks (about the size of a lemon) and just throw 1 at a time and produces the TBS. In my smoker 1 will last about 30 min and I throw another on. Two much smoke and you can end with a creosote taste.
post #7 of 18
Smoke is a seasoning. Too much of any seasoning will ruin the taste for most people. A good rule to start with is about one hour of smoke per one inch thickness of the meat.
This should produce a smoke ring of 1/8 inch.
This is generally all the smoke flavor most people want.
You can see why keeping a brisket in smoke for 14 hours will probably be too much.
REMEMBER: watch the stack, if the smoke is white, the fire is right. If the smoke is black, add some draft.
post #8 of 18
.....just let it kiss the meat
post #9 of 18
Thread Starter 
Thanks eaglewing.

So if I have four racks of BBacks that are an inch thick would I season with smoke for an hour or four hours?

Is it best to apply smoke at the beginning,middle,or end?

Thank you........
post #10 of 18
Hmmm I'd like to caution you on the "Smoke is white" thing. After JUST adding wood, especially if you do not preburn- yes, typically a small amount of white smoke will be seen for a short time. But should only be for a SHORT TIME. White smoke for any length of time is NOT a good thing. Thin and Blue is what you are after. You should be able to see thru the smoke issuing from the stack. Indeed..sometimes not even see it, but smell it!
post #11 of 18
It's personal preference- I prolly end up seeing thin blue for about 2 total hours with ribs.

Smoke right from the start is my call, and let it go a bit without seeing smoke BEFORE adding more wood. Also, smoke after foiling is pointless. Heat only then.
post #12 of 18
Thread Starter 
Thanks Richtee...

I just finished getting the ribs in the smoker and today I'm using Pecan for the first time.

Do you use the air intake and exhaust vents to control and maintain TBS?

Thank you.
post #13 of 18
Leave your exhaust pretty much open and the intakes for the control. The exhaust should only be used in temp emergencies... EG: gotta kick up the temps. You don't want to trap the old smoke and moisture inside typically.

Baffles me on the ventless electrics...altho I suppose they have no where near the combustion by-products a charcoal or stickburner do...
post #14 of 18
Thread Starter 
Thanks Richtee.

How long to you cook ribs?

I had a conversation with one of the owners of my favorite rib joint and he said that they cook their BBacks for eight hours so I tried that and have been doing it ever since.

The Pecan is smelling pretty good.....
post #15 of 18
Well.. it depends on a few things, temps being the biggest. 8 hours seems excessive. I like my ribs to hold on to their meat till *I* decide it comes off..with a bite. BB's should really take no more then 4 hours, but like I said..temps and methods vary widely.

See "3-2-1" and "2-2-1" methods...in the box on the left of the main page.
post #16 of 18
I think u need rich and I to come over and monitor your 4 racks of ribs-and we will send wife to store for more practice meat-we will stay (if theres drink) till you have it down.
post #17 of 18
LOL......sounds like a very "generous" offer there, Bob.....and I'll bet Rich would gladly help out....biggrin.gif
post #18 of 18
just do it no white smoke and listen to rich t
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