- Feb 6, 2006
- 212
- 10
Hi Jeff,
I scoped out your blog today, very nice. However I have to say in the wet VS. dry post on wood chips I think you are off.
You stated...
"You want to apply smoke for about 1/3 of the cooking time or until the meat reaches approximately 140 degrees. This may require several foil packages of chips depending on how long it takes them to burn up."
True once the meat reaches 140 the smoke ring stops but I still use wood throughout the entire process as it, the meat, still draws in the flavor.
I don't mean to nit pick but for a newbie that statement might be miss leading.
Love the forums, love the blog, appreciate you taking the time to keep all this running as the admin.
Take care,
Brian
I scoped out your blog today, very nice. However I have to say in the wet VS. dry post on wood chips I think you are off.
You stated...
"You want to apply smoke for about 1/3 of the cooking time or until the meat reaches approximately 140 degrees. This may require several foil packages of chips depending on how long it takes them to burn up."
True once the meat reaches 140 the smoke ring stops but I still use wood throughout the entire process as it, the meat, still draws in the flavor.
I don't mean to nit pick but for a newbie that statement might be miss leading.
Love the forums, love the blog, appreciate you taking the time to keep all this running as the admin.
Take care,
Brian