- Jul 31, 2013
- 19
- 10
When using the 3-2-1 method how long do you add wood to the smoker. for the first3 hr or during the whole process.
Thanks
Toolmaker1045
Thanks
Toolmaker1045
Yup - you won't get much penetration but the smoke will continue to build up on the outside the whole time it is in the smoke...I believe I have seen that the optimum temperature for smoke absorption is 100 to 140 degrees. Everything above has diminished returns. That's why you don't necessarily need smoke for an entire cook, and it won't permeate foil.
Usually that last hour on the 3 2 1 is used for drying and firming the meat, its also the time tp slap on that sauce if you are using any.
More meat is ruined by too much smoke that from not enough.
That of course depends on the wood you are using. Once wrapped in foil, no real need to keep on smoking, so the 3 hour time seems appropriate.Yes, you should only smoke for the first couple of hours. After that, you run the risk of over smoking what ever you are cooking on the outside -possibly to the point of making it taste sour if you smoke too long. Once meat cooks on the outside, there is not going to be much in the way of smoke penetration deeper in afterwards.
Experience here will be your best teacher. Not knowing the smoking details such as type of wood, smoke color and density along with your personal desired smoke flavor, it would be difficult to tell you how long you should smoke a product. Take good notes and before long you will be answering your own questions.When using the 3-2-1 method how long do you add wood to the smoker. for the first3 hr or during the whole process.
Thanks
Toolmaker1045