I HAVE NO IDEA

Discussion in 'Woods for Smoking' started by brian deckard, Feb 3, 2012.

  1. IM THINKING OF USING CHARCOAL FOR FIRE AND HEAT THEN ADD SOME WOOD OR PELLETS FORE SMOKE,  WHAT DO SOME OF YOU THINK OF THIS IDEA?
     
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    What kind of smoker are you using?
     
  3. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    That good way to go. I like using lump charcoal and add wood chunks for the smoke
     
  4. I always do it that way. The meat will only take in smoke for about 3hrs, so why waste the wood after that? I read on here some guys finish off in the oven after 3hrs of smoking.
     
  5. sprky

    sprky Master of the Pit OTBS Member

    Sounds like a good plane to me
     
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    As Piney says, it would be helpful to know what kind of smoker you are using. It's a little hard to answer your question without a little more info.
     
  7. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    I'd say that is pretty much what we all do, except for those of us that only use wood for heat and smoke.
     
  8. rbranstner

    rbranstner Smoking Guru OTBS Member


    The meat should take on a smoke flavor for as long as you apply smoke to it. But after a certain temp the smoke ring will not penetrate any deeper into the meat but the smoke ring doesn't affect the taste so the longer you smoke the more smoke flavor you should have on the meat.
     

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