Master of the Pit
- Apr 27, 2012
Did you delete your comment about after 4 hours the smoke is done? I posted a couple of years ago about something similar being taught by a pitmaster who ran BBQ classes here in the Pacific Northwest. He contended that once the pellicle formed no more smoke could be absorbed by the meat. Many guys here disagreed. I also wonder about that because from all the BBQ competitions I've watched, all the pros barbecue their meats all day/night over wood smoke. None of them wrapped the meat but they kept adding wood logs to their offset smokers. But I can't remember if they showed contestants adding wood chunks to their BGEs or Webers if they were using those to smoke meat.