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Pulled pork

smokerlover

Smoke Blower
92
10
Joined Feb 1, 2007
How much smoke should I have in this? Should it be normal or heavy? I read Jeff's instructions and it said heavy smoke. This is my first and I want it right.

Thanks
 

moose

Newbie
22
10
Joined Apr 7, 2007
heavy smoke all the way! I smoke pork butts 8 to 12 hours (depending on their size) unwrapped with hickory wood. Always turn out great. Good Luck!
 

meowey

Master of the Pit
OTBS Member
SMF Premier Member
3,277
61
Joined Jul 16, 2006
Thin Blue for you! The smoke flavor will be absorbed as long as there is smoke being produced. The smoke ring will stop forming after about 140F. Also if you foil the meat there is no reason for smoke.

Take care, have fun, and do good!

Regards,

Meowey
 

deejaydebi

Legendary Pitmaster
8,005
23
Joined Nov 18, 2006
Smokelover -

Don't confuse the term "heavy Smoke" with thick bilowy smoke.

The smoke itself should always be thin, light and blue.

The reference to "Heavy Smoke" means smoke with wood for a long time not just the first few hours. Often when you smoke meat it only needs wood for a few hours not the whole time it's in the smoker.

To much smoke all at once will make the food taste like a day old camp fire.

Now go kick some Butt!
 

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