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adding wood chips

Discussion in 'Beef' started by cyclonesmoker, Jan 30, 2011.

  1. cyclonesmoker

    cyclonesmoker Fire Starter

    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...
  2. TulsaJeff

    TulsaJeff Smoke Whisperer Staff Member Administrator OTBS Member

    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.
    Last edited: Jan 29, 2011
  3. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    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.
  4. scarbelly

    scarbelly Epic Pitmaster OTBS Member

    Since I use my A MAZE N SMOKER for all of my smokes I just fill it up to the point where I  estimate smoke time and let it rip for the whole smoke. I do like a lot of smoke though
  5. 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!
  6. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    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