is there a need to refill the wood chips after 5hrs on the smoker? I've read and read that meat doesn't take in any more smoke flavor after 4 or 5 hours...
adding wood chips
- Thread starter cyclonesmoker
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
According to my experience, meat continues to take on smoke for as long as you want to add it however, it does seem to get the most benefit when smoke is added at the very beginning.. i.e. when the meat is at room temperature or slightly colder.
Having said that, I recommend continuing to add smoke for about half of the estimated cook time. If you are smoking a whole chicken and the estimated cook time is 4 hours then just add smoke for 2 hours.
If you are doing spare ribs and the estimated cook time is 6 hours then just add smoke for 3 hours. This formula seems to work for me in every occasion.
There is also nothing wrong with adding smoke throughout the entire cook.. after all, if you were using a wood smoker, it would be getting smoke from start to finish and nothing tastes better than meat cooked in an all wood smoker (my opinion of course).
If you need a chart of estimated cook times, I have one here.
Having said that, I recommend continuing to add smoke for about half of the estimated cook time. If you are smoking a whole chicken and the estimated cook time is 4 hours then just add smoke for 2 hours.
If you are doing spare ribs and the estimated cook time is 6 hours then just add smoke for 3 hours. This formula seems to work for me in every occasion.
There is also nothing wrong with adding smoke throughout the entire cook.. after all, if you were using a wood smoker, it would be getting smoke from start to finish and nothing tastes better than meat cooked in an all wood smoker (my opinion of course).
If you need a chart of estimated cook times, I have one here.
Last edited:
I have smoke going the entire cook. I start the fire with charcoal mixed with wood chunks so it smokes until I put it out.
jjwdiver
Smoking Fanatic
I guess it really comes down to personal preferences. How much smoke do you like for the type of food items you're smoking, and that can be broken down to what type of wood are you smoking. That I know of there isn't a real set-in-stone method as it is subject to YOUR tastes. That is one of the main reasons I love to smoke foods - I get to experiment with different wood, different amounts and different food. I wasn't smart enough in school to be good at chemistry and math - so I make up for it by smoking. Trial and error - only you can usually survive by eating the errors! Good luck!
Can't really add much other then I am a smoke the whole time kind of guy. Like Gary we like a lot of smoke flavor too
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
