Do you guys look at internal temps when deciding when not to add more smoke? Is it a function of hours? Whats the general rule of thumb to prevent excess pellets from being wasted? Thanks!
That appears to be discussing the smoke ring which does not apply to you on an electric smoker. I worry less about when the meat will stop absorbing smoke and more about when it is going to be done the way I like it. The best way to figure it out is to start decreasing the time until it gets to be too little smoke taste.
Mmm I found this on Meathead's website. Interesting stuff:
All this Blonder research busts a bunch of myths. The smoke ring is not cause by the billowy white stuff, it is caused by gases. It is not enhanced by paprika. It is enhanced by basting. It is not due to nitrites like the pink color in cured meats. There is no time limit on smoke absorption. The ring stops when the meat hits about 170°F and myoglobin loses its oxygen retaining ability, not 140°F. Salt has little to do with it. Some people think it does because it is right below the surface and that is where the spices and smoke flavors live. They are fooled by the bark.
Just a quick thought, I think you are conflating a couple of ideas in the piece you linked to. It's true that the inner meat doesn't take on any of the smoke flavor. That flavor is in the surface / smoke ring area. That said, just because the smoke ring stops developing at 170, it doesn't mean that the outer layer of meat won't take on more smoke flavor above 170.
Read this guy's research. He says there is no smoke flavor beyond the smoker ring:
http://www.genuineideas.com/ArticlesIndex/sraflavor.html
If you believe it, then it makes sense to say light both ends of your AMPS to pound in more smoke until the 170F level is hit.
What makes TBS? Is it the burn rate, or the denseness? For example, if I burned 10 AMPS in my MES at the same time, would I still get TBS?
Drewed, white smoke isn't really evil, you just have to be more careful/selective in it's usage. There are times when I actually want thick white smoke for certain reasons.
TBS is caused by the temperature at which it is burning. The hotter the temperature, the more complete the combustion is, the less smoke there is.
I'm still not convinced that TBS is the way to go. I can understand not wanting billowing grey/ yellow/ green clouds, but a thinner white smoke (from my CHARCOAL smoker) works much better for me. But I like heavy smoke.
Yeah but the question is how much more. Most of the smoke absorption occurs up to 170F, so how much more saturation takes place, particular after the bark formation? I'm inclined to say burn both ends of the AMPS up until 170F vs the whole AMPS lit on one end for the duration of the smoke. From what I read, it makes sense to burn both ends to get more smoke flavor and pound the meat with smoke molecules earlier on in the smoke.
Just a quick thought, I think you are conflating a couple of ideas in the piece you linked to. It's true that the inner meat doesn't take on any of the smoke flavor. That flavor is in the surface / smoke ring area. That said, just because the smoke ring stops developing at 170, it doesn't mean that the outer layer of meat won't take on more smoke flavor above 170.
So burning 10 AMPS in my MES at the same time will still give me TBS? I would anticipate seeing massive amounts of white smoke.
TBS is caused by the temperature at which it is burning. The hotter the temperature, the more complete the combustion is, the less smoke there is.
I'm still not convinced that TBS is the way to go. I can understand not wanting billowing grey/ yellow/ green clouds, but a thinner white smoke (from my CHARCOAL smoker) works much better for me. But I like heavy smoke.
I can't give a definitive answer as to exactly how much more. Even in your example of burning the AMPS from both ends, if you continue to let it smoke after the meat reaches 170, it will continue to take on even more smoke. If you really want to get froggy, light both ends of the AMPS then light up the center of it as well and have 4 times the amount of smoke.
Yeah but the question is how much more. Most of the smoke absorption occurs up to 170F, so how much more saturation takes place, particular after the bark formation? I'm inclined to say burn both ends of the AMPS up until 170F vs the whole AMPS lit on one end for the duration of the smoke. From what I read, it makes sense to burn both ends to get more smoke flavor and pound the meat with smoke molecules earlier on in the smoke.
If you adjust the air flow to match the increased consumption of oxygen due to more fire, then yes, you will still have TBS, just a larger volume of it, in theory. In real life, I don't think you could keep 10 AMPS burning CORRECTLY at the same time in a MES, but it would fun!
So burning 10 AMPS in my MES at the same time will still give me TBS? I would anticipate seeing massive amounts of white smoke.
You are fighting an uphill battle with this one. In theory, lighting both ends will give it more smoke flavor. In practice, you will probably just loose more smoke out of the vent since there is only so much surface area to absorb the smoke.
Yeah but the question is how much more. Most of the smoke absorption occurs up to 170F, so how much more saturation takes place, particular after the bark formation? I'm inclined to say burn both ends of the AMPS up until 170F vs the whole AMPS lit on one end for the duration of the smoke. From what I read, it makes sense to burn both ends to get more smoke flavor and pound the meat with smoke molecules earlier on in the smoke.
Light both ends of the tray. You might also try using straight hickory instead of Pitmasters as it has a stronger flavor.
Well the butt I made was great with no foil and maybe ~8 hours of smoke. The ribs I made had hardly any smoke flavor at all (one was smoked for 3 hours and foiled, and the other one was smoked for 5.5 hours with no foil). I would like to fix the ribs and get them tasting more smokier. Any ideas?
http://www.smokingmeatforums.com/t/201820/quick-help-guys-its-been-hectic#post_1394866