Beginning meat temperature

[lylephelps]

Can anyone confirm whether cold meat starting absorbs more smoke flavor than room temperature meat?

 

[SmokinEdge]

Can anyone confirm whether cold meat starting absorbs more smoke flavor than room temperature meat?

Confirmed. Cold meat takes longer to reach 160F the point where smoke absorption stops. So cold meat will absorb more smoke than room temp meat. After 160F the smoke still builds on the surface but cannot penetrate further.

 

[02ebz06]

I have also heard that moist meat absorbs more smoke. Don't know if true though...

 

[SmokinEdge]

I have also heard that moist meat absorbs more smoke. Don't know if true though...

This is also true in the sense of the surface drying enough to make a thin dry ring that is jerky like. Even 1/32 thick will stop smoke. This can be caused from excessive air flow around the meat (pellet cookers) and or from a dry climate. The dryer the air and the faster that air moves over the surface of meat, the faster the surface will dry hard. This I think is where spritzing became a thing in some circles in BBQ. But it’s also a very real thing in cold smoking meat, called case hardening or dry ring, it’s a bad thing for smoke penetration and for drying meats and sausages.

 

[JIMSMOKES]

From my exp (small) smoke ring stops forming around 150°. After that smoke will continue build on surface along with bark. Moisture helps smoke stick so I spritz to help.

 

[JIMSMOKES]

Didn't mean to highjack. SE

 

[SmokinEdge]

Didn't mean to highjack. SE

No highjack. Your points are valid as mine. Lots may be learned here on the subject.

 

[SmokinEdge]

From my exp (small) smoke ring stops forming around 150°. After that smoke will continue build on surface along with bark. Moisture helps smoke stick so I spritz to help.

I’ve seen writings of anywhere from 140-160 for smoke not absorbing, but I think it really stops when the stall starts, which is a different temp for different meats. But smoke absorption can stop sooner if a dry ring forms. See my post #4 above.

 

[lylephelps]

Thanks to all of you!! This is very informative.

 

[lylephelps]

Confirmed. Cold meat takes longer to reach 160F the point where smoke absorption stops. So cold meat will absorb more smoke than room temp meat. After 160F the smoke still builds on the surface but cannot penetrate further.

Thanks to all of you!! This is very informative and I couldn't find it anywhere else.

 

[thirdeye]

Can anyone confirm whether cold meat starting absorbs more smoke flavor than room temperature meat?

That's a good question. We do know that colder meat keeps your barbecue meat in the smoke ring "formation zone" longer. The smoke ring stops forming at 140°ish, but that is science, and a smoke ring does not have a flavor advantage, it's all visual.

As far as smoke flavor... I guess that fresh meat is a little moister, and smoke like to stick to moist meats... so, sure that sounds good too. The misconception is that smoke flavor stops at 140°, but in reality, you can over-smoke meat to the point it's inedible.

 

[bill1]

I'm not so sure smoke wouldn't stick better to a dry surface, but you'll never truly have a dry surface when cooking unless you've taken your internal temp past 212F...it's still "sweating" up to that point and hence maintaining some degree of surface moisture.

As far as the temp when "smoke absorption" ceases, I believe it's a matter of the temp difference between your meat surface and your cooker's internals. I think the heavy smoke molecules like to "stick" to the cooler meat surface in the same way that a warmed winter room will condense out water droplets on a cool glass window.
This is why I think it makes sense to increase your smoker's temperature as the cook progresses. It might slow the total time in the smoke, which at low meat temps is counterproductive, but it helps drive the "condensation" mechanism I'm proposing. Gets your food in your stomach quicker too.

 

[DougE]

The misconception is that smoke flavor stops at 140°, but in reality, you can over-smoke meat to the point it's inedible.

What Wayne said. Smoke ring formation stops at around 150~160°ish, but smoke will continue to flavor the meat as long as it is exposed to smoke.

 

[JckDanls 07]

OK... Im finally gonna ask as I am confused...

L lylephelps , not stealing the thread... Just when I read the quotes it brings this question to mind...

Moisture helps smoke stick

and smoke like to stick to moist meats...

Yes, I know I am comparing different products here...

So is it opposite for smocking sausage ?? Meaning I have been told/taught to run a smokehouse at 120` (vents wide open) for 1-2 hours as this will dry the casing (pellicle) so the smoke will stick to it...

And then what about forming a pellicle on a slab of bacon so the smoke sticks to it better ??

Now I do my best Steve Martin Impersonation... holding my head between my hands and saying "IM SOOOOOO CONFUSED" ....

 

[SmokinEdge]

OK... Im finally gonna ask as I am confused...

L lylephelps , not stealing the thread... Just when I read the quotes it brings this question to mind...





Yes, I know I am comparing different products here...

So is it opposite for smocking sausage ?? Meaning I have been told/taught to run a smokehouse at 120` (vents wide open) for 1-2 hours as this will dry the casing (pellicle) so the smoke will stick to it...

And then what about forming a pellicle on a slab of bacon so the smoke sticks to it better ??

Now I do my best Steve Martin Impersonation... holding my head between my hands and saying "IM SOOOOOO CONFUSED" ....

Kieth, you are not confused. You know from experience what works. This is more about how it works.

meat surface must stay “moist” to attract and take in smoke. This has many moving parts (where confusion comes in) but in short drying is About residual surface moisture and removing it. Pellicule formation is really more for fish and not necessary for whole muscle. Even Pop’s mentioned this very thing about his dad’s production, and it is correct. A dry surface is relative to a wet (water) surface. A dry surface for smoking will be damp and feel sticky to the touch, but must stay moist. Never dry. The art of smoking meat always took place in the late fall or early winter when humidity was high in the 70-75% range. This is key to stop the surface of the meat from drying to much.
Let’s see how this conversation unfolds, but I’m certain that you are not confused.

 

[thirdeye]

So is it opposite for smocking sausage ?? Meaning I have been told/taught to run a smokehouse at 120` (vents wide open) for 1-2 hours as this will dry the casing (pellicle) so the smoke will stick to it...

And then what about forming a pellicle on a slab of bacon so the smoke sticks to it better ??

A pellicle is more sticky, or tacky, especially on fish. And when cold smoking I believe that it 1) acts like a protective barrier since the food will be smoking for many hours, 2) does allow smoke to stick, and 3) the pellicle helps develop the nice colors and flavors we like on cold smoked foods.

 

[JLeonard]

The art of smoking meat always took place in the late fall or early winter when humidity was high in the 70-75% range. This is key to stop the surface of the meat from drying to much.

And why a water pan is recommended?

Jim

 

[SmokinEdge]

And why a water pan is recommended?

Jim

Yes for hot smoke. It’s a trade off though, humidity helps smoke absorption but inhibits color formation so a balance needs to be reached if color is part of what you want in the final product.

 

[mike243]

I have read so many times over the years to put meat on the counter and let come to room temps, totally wrong imo you have a certain amount of time to get meat to 140 and think it's 4 hours, meat pu smoke when it it moist, that's why a lot of folks spritz, not sure about the love afair with ACV but any liquid will work.

 

[thirdeye]

I have read so many times over the years to put meat on the counter and let come to room temps, totally wrong imo you have a certain amount of time to get meat to 140 and think it's 4 hours, meat pu smoke when it it moist, that's why a lot of folks spritz, not sure about the love afair with ACV but any liquid will work.

Lets say room temperature is 70°, and cold rack of ribs comes out of the fridge at 40° to get seasoned. At 40° bacteria will double every 6 hours. But at 70° bacteria will double every hour. I like to let my ribs sit on the counter until the salt starts to draw out a little moisture (maybe 20 minutes) then go onto the smoker.