Smoke?

[woodman07]

I am new to smoking one under my belt and one underway right now. My questions is about smoke how often? What's too much? I use chips. I've seen "use dry, use wet" "blue smoke is good, white smoke bad" any advice for me will be good. Like I said I am new at this smoking thing. I have a 40" MES.

 

[crankybuzzard]

:welcome1:


Dry chips will give you the thin bluish smoke you want. The wet ones really don't do much for long, other than a thicker smoke.

As for how long to smoke, well it depends on how much smoke you like, what wood(s) you're using, and what you're smoking...

Some woods, like mesquite, can over power meats in a hurry, while the lighter woods, like apple, won't be an issue most of the time.

Experimentation will be your guide for the amount of smoke you use. I typically have smoke going for the entire cook.

 

[woodman07]

Thanks CrankyBuzzard! So I am smoking a butt today and read that it doesn't pay to add smoke after it reaches 160? Any comment to that?

 

[mr t 59874]

You may find the following helpful. They will provide you with an understanding of smoking food.

Understanding Smoke Management - updated 12/08/14

New to smoking or have a new smoker? -- "How to optimize your smoke"

Learn to deal with the facts, not tradition or sympathy.

Tom

 

[Bearcarver]

I am new to smoking one under my belt and one underway right now. My questions is about smoke how often? What's too much? I use chips. I've seen "use dry, use wet" "blue smoke is good, white smoke bad" any advice for me will be good. Like I said I am new at this smoking thing. I have a 40" MES.

Don't believe everything you read. 

Experiment for yourself.

I like to use light smoke the whole time I have meat in my smoker, unless it's in the foiling stage.

If you use light smoke you can let it smoke for the whole time, without getting into trouble with too much smoke, or the thing they call creosote.

If you want stronger smoke flavor go with a stronger flavored wood, instead of too heavy a smoke.

I have a window in my "MES 40" smoker door, and if I can't see the meat & most of the rack through the window, the smoke is too thick.

Mesquite is a little too strong for me, but Hickory is just right, so I use it about 90% of the time.

Bear

 

[SmokinAl]

Welcome to SMF!

I have a stick burner so whatever I smoke, it gets smoke the whole time.

When you get the chance why not take the free 5 day e-course.

There is a lot of info in there.

http://www.smoking-meat.com/smoking-basics-ecourse

Al

 

[mr t 59874]

Don’t limit the products you can smoke by using only a light smoke. If it can be consumed it can be easily smoked by using a variety of smokes. By doing so, smoking will soon become an adventure to be enjoyed for the rest of your life.

T

 

[GaryHibbert]

My preferred wood is hickory.  Miss Linda on the other hand finds it too overpowering and likes pecan.  Like the others said, I run the smoke for the entire time the food is in the smoker,, unlless I foil--not much sense smoking then.  You will just have to experiment to find out how much smoke you like on your food--that;s half the fun.

Like Mr. T said, you can smoke just about anything.  Just check out the deserts section and you'll see.

Gary

 

[gary s]

 
My preferred wood is hickory.  Miss Linda on the other hand finds it too overpowering and likes pecan.  Like the others said, I run the smoke for the entire time the food is in the smoker,, unlless I foil--not much sense smoking then.  You will just have to experiment to find out how much smoke you like on your food--that;s half the fun.

Like Mr. T said, you can smoke just about anything.  Just check out the deserts section and you'll see.

Gary

Speaking of ............   #2 son just brought me some Hickory, Pecan and Oak

Gary

 

[mr t 59874]

 
Speaking of ............   #2 son just brought me some Hickory, Pecan and Oak

Gary

Gary, I would be making him # 1 son.

T

 

[gary s]

# 1 son lives in Houston (Katy) and runs Tower Cranes  But I get your drift.

Gary

 

[gary s]

Lots of opinions on smoke, Heavy, Light, Too much, Too Little ??

I think it is personal preference , I've seen people who loved a heavy, heavy smoke that was way to smokey for me. Different types of meat absorb smoke differently. Take Chicken, Turkey any fowl If absorbs smoke quickly and in my opinion can be over smoked if not careful.

To me I want to taste several things, The meat first and foremost, a nice mild smoke flavor and lastly the seasoning. I do not care for or like Heavy thick smoke. I am a thin Blue Smoke guy regardless of what type wood I use. I would stay away from the heavy White stuff and wait till it settles in to a nice TBS. 

I do like more smoke than my wife, so in saying that it's personal preference. Start out mild and add more if you want more. Like Al,  I cook on a stick burner so I have smoke the whole time.

The best advice I can give is First "Get to know your Smoker" experiment with types of woods "see which flavors you like best", experiment with seasonings and rubs,and see how much smoke taste best for you.

Gary

 

[slugdog]

Welcome to a lifelong, delicious, art form!  When I'm using my offset charcoal Char-Broil I always use wet chunks.  When I use my Masterbuilt I use dry chips.  I like a strong smoke, my family likes it lighter.  I also like Hickory the most, but use different wood depending on what I'm smoking.  Use the resources mentioned above, don't be shy about asking questions, but nothing takes the place of smoking some meat!  

 

[crankybuzzard]

IMG_8056.JPG

• crankybuzzard
• Jan 14, 2017

Thin hickory smoke...

 

[gary s]

Nothing smells better than Hickory   .....    (To Me !!!)

Gary

 

[GaryHibbert]

Nothing smells better than Hickory   .....    (To Me !!!)

Gary

I'll sure second that!!!

Gary