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Best length of time to add smoke

boblloyd91

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My neighbor and I were shooting the breeze a few weeks back about our BBQ habit, and he mentioned that he feels during the cooking process, the time spent with the actual smoke shouldn't be more then five hours. I was curious what you all thought. If I'm continually adding smoke during the whole cook time, could it negatively affect my meat?
 

chef jimmyj

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Pretty much a matter of Taste. Some folks can't handle...I mean, like a light smoke and think 4-5 hours is enough. I look at it this way...IT'S A SMOKER... If there is meat in there you should be makin' Smoke. Stick Burners can't turn off the smoke after 5 hours. And those guys don't think the meat is too smokey.

I have done testing on this " Theory. " I always add smoke with my AMNPS as long as the meat is in the smoker. Now I am not above smoking a big Butt for 8 hours and finishing in foil in the oven, but there is a HUGE flavor difference between 4 hours and 8+ hours of smoke on the meat. Especially with a Butt that the 10% smokey Bark gets mixed into the 90% of the meat smoke never touched. I had a neighbor that pitched a fit every time I lit my MES. So to be nice I thought I would limit my smoke generation to 4 hours. After all guys say that is enough, right? NO FREAKIN' WAY! That was the most Bland Smoked Pulled Pork I have ever eaten. Might as well just put it in a Crock Pot with a bottle of BBQ Sauce...JJ
 
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boblloyd91

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Good point. I haven't noticed it being too much of a problem myself, but it was a perspective I've been considering when I have others over for dinner and they may have different tastes than me.
 

SmokinAl

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As long as there is meat in the smoker, it's smoking, unless it's in foil.

But in my stick burner it's smoke all the time.

Al
 

gr0uch0

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What Al and JJ said. As far as the neighbor who hated the barbecue smoke, well, that's no neighbor--that's just an idiot who lives down the street. ;o)
 

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