I‘ve always started my smoke before putting any product in the smoker, and removing smoke is an easy one, if you want a lighter smoke don’t keep adding chips, or only fill the amnps partway. I’ve always been happy with my results.
I’ve read a few things where someone might start the cook without smoke, and add smoke at some point later. What might be the benefit of this? Is it more or less beneficial on various products, beef, pork, fowl?
It stands to reason cold smoking fish or cheese or stuff like that it would be a constant smoke, but when cooking or hot smoking, what might be a reason to start cooking and add smoke later?
I’ve read a few things where someone might start the cook without smoke, and add smoke at some point later. What might be the benefit of this? Is it more or less beneficial on various products, beef, pork, fowl?
It stands to reason cold smoking fish or cheese or stuff like that it would be a constant smoke, but when cooking or hot smoking, what might be a reason to start cooking and add smoke later?