• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

new to smoking, long time lurker

wafflestomper

Newbie
18
10
Joined Nov 14, 2010
I'll start off saying im from Vacaville Cali (bay area). I recently picked up a MES 30 from lowes. smoked a few things so far, some johsonville brawts, some precooked louisanna hotlinks(which were way yummie) and some babyback ribs. I also picked up a pork shoulder to try some pulled pork next weekend, hopefully that will turn out well.

some Q-view



I do have one question, which might sound pretty stupid, but on longer smokes, on average how long do you keep feeding the woodchips for smoke? do you just keep smoke going until its done?
 

beer-b-q

Epic Pitmaster
OTBS Member
10,102
39
Joined May 1, 2007
 

Welcome to SMF, Glad to have you with us.
 


This is the place to learn, lots of good info and helpful friendly Members.
 


For those of you new to Smoking, be sure to check out Jeff's 5 Day Smoking Basics eCourse.

Click Here it's "FREE" ... 5 Day eCourseE
 

northern greenhorn

Master of the Pit
SMF Premier Member
1,028
10
Joined Mar 11, 2010
Welcome to SMF, glad you joined us, what I use as a guide to tell when to add chips... if you smell smoke you're good, if not check to see if you need to add some
 

realtorterry

Master of the Pit
OTBS Member
SMF Premier Member
2,860
79
Joined Jun 5, 2009
I Agree with Northern. You don't have to see it but if you smell it your good. Of course it will all be to your liking too. You might find you like more smoke later?? The good news is you'll get to try ALOT
 

bmudd14474

Legendary Pitmaster
Staff member
Administrator
Moderator
OTBS Member
★ Lifetime Premier ★
Group Lead
8,762
1,290
Joined Jun 1, 2008
Welcome to SMF from Nor Cal(north of Sacramento)
 

flash

Smoking Guru
OTBS Member
5,293
42
Joined Mar 30, 2007
I think what the OP wants to know is how long do you need to smoke the meats you are cooking. Basically you want to reach a 140* internal temp, then the pores in the meat shuts up and accepts no more smoke. You can, however, continue to add smoke and the exterior of the meat will continue to accept it.
 

smokinstevo27

Master of the Pit
1,025
17
Joined Aug 17, 2010
Welcome to the forum. Be careful to not oversmoke, ecspecially with hickory or mesquite beacuse it can be really overbearing. Take into account what meat you are working with and you'll figure it out.
 

richoso1

Legendary Pitmaster
OTBS Member
SMF Premier Member
8,433
39
Joined Jun 21, 2007
I think what the OP wants to know is how long do you need to smoke the meats you are cooking. Basically you want to reach a 140* internal temp, then the pores in the meat shuts up and accepts no more smoke. You can, however, continue to add smoke and the exterior of the meat will continue to accept it.
What Flash said, and it's a safe thing to invest in a good meat probe therm. It's all good my friend.

 
 

wafflestomper

Newbie
18
10
Joined Nov 14, 2010
Thanks everyone for the warm greetings, and yes i picked up a maverick Et-73 dual temp probe so im golden there

as far as how long to smoke, i was asking more of say you're cooking a pork butt that takes like 10hrs do you keep putting wood chips in for all 10hrs of the smoke? just looking for a on average thing.
 

smokinstevo27

Master of the Pit
1,025
17
Joined Aug 17, 2010
I wouldn't. I generally only apply smoke for the first 4 or 5 hrs on a butt. It doesn't take as much as you think. You want thin blue smoke too and not billowing white stuff.

 
Thanks everyone for the warm greetings, and yes i picked up a maverick Et-73 dual temp probe so im golden there

as far as how long to smoke, i was asking more of say you're cooking a pork butt that takes like 10hrs do you keep putting wood chips in for all 10hrs of the smoke? just looking for a on average thing.
 

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
38,709
11,356
Joined Sep 12, 2009
Wafflestomper,

I don't think you're gonna need that Pepto Bismol !

Your ribs look fine!

Bear
 

coffee_junkie

Master of the Pit
OTBS Member
1,144
18
Joined Feb 17, 2009
I keep the smoke rolling the entire time, never had a problem, unless I get the billowing white smoke then the meat starts to collect creosote, which is no good. Keep it thin and blue and you will be in good shape. If I foil my butts I stop making smoke at that time (around 160* internal meat temperature)
 

mballi3011

Epic Pitmaster
OTBS Member
SMF Premier Member
14,478
55
Joined Mar 12, 2009


First off Welcome to SMF. You'll like it here for there are alot of really good folks here that would just love to help you with just about anything to do with smoking. Now there are alot of proven recipes for some amazing things here too. So if you need sign up for the E-Course it's free and it will give you the basics of smoking and some good methods to use also. So the next big thing for you to do is go out and get you something to smoke and if you happen to have any questions just post it here and we will be happy to answer them for you.

Welcome To Your New Addiction    
 

deannc

Master of the Pit
1,153
24
Joined Jun 13, 2010
Welcome aboard!  Looks like everyone has pretty much answered your questions so I just wanted to say welcome.
 

meateater

Legendary Pitmaster
SMF Premier Member
8,984
61
Joined Oct 17, 2009
Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview.
 

tjohnson

Smoking Guru
Staff member
Moderator
OTBS Member
SMF Premier Member
Insider
5,600
139
Joined Dec 29, 2009
Welcome to SMF

I just do whatever the others tell me....It's easier!

TJ
 

raptor700

Master of the Pit
OTBS Member
4,067
56
Joined May 20, 2010
Welcome to SMF, I let the smoke roll the whole time,(I'm a stick burner) But when you foil it doesn't matter what type of heat you are using.
 

tom37

Master of the Pit
OTBS Member
SMF Premier Member
1,649
21
Joined Sep 24, 2009
Welcome to the forum, theres alot of great Mes advice here. I don't have one but may need to give it a try one day.
 

flash

Smoking Guru
OTBS Member
5,293
42
Joined Mar 30, 2007
Thanks everyone for the warm greetings, and yes i picked up a maverick Et-73 dual temp probe so im golden there

as far as how long to smoke, i was asking more of say you're cooking a pork butt that takes like 10hrs do you keep putting wood chips in for all 10hrs of the smoke? just looking for a on average thing.
 You definitely do not want to over smoke, so it will take some practice to get to where you want to be.



Good smoke on right, bad smoke on left.
 
Last edited:

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.