None, just my own personal experience, I mean look at the smoke rings or anything else, there is a maximum penetration of at most 1 inch 2.5cm and beyond that I don't see it so at which point do we declare smoking done and cooking as the reminder? Or am I just plain old wrong? I don't know that's why I am asking.mean after specific amount the smoke does not penetrate and it just becomes bitter.
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Can you point us to a scientific study to back up this statement?
Here is a good article. Red highlights in the article will take you to other informative articles.
https://amazingribs.com/more-techni...iring/what-you-need-know-about-wood-smoke-and
I agree Inda, that is why I'ii do 3 seasoning burns in a new smoker b4 using any meat, Just look at the changes in the color of the interior of the smoker cooking chamber after each burn in..Some like to spritz the cc with veg. oil b4 a seasoning burn,I don't, I would rather repeat process till you can tell by the darker color If smoker is seasoned properly.Another thing to consider is a well seasoned smokehouse... Smoke has over 100 compounds in it and a lot of it gets deposited inside the smokehouse. When the smokehouse heats up, some of these compounds volatilize and mix with the smoke from the wood source. This enhances the smoke absorbed by the meat. A clean smokehouse will not smoke the same as a well seasoned one.