Why no smoke for first hour and a half?

[meandmytwodogs]

I've read that you are not supposed to put any smoking wood into the smoker until the meat has been in there for an hour and a half. Why is this?

Dave

 

[richtee]

Hmmm 'cause someone ought'na been writing? SOMETIMES some sausages are done that way, tho.

 

[meandmytwodogs]

So you are saying that there is no reason not to start the smoke right away?
Thanks Richtee.

Dave

 

[ron50]

Correct, start the smoke as soon as the meat goes in; at least that is what I do.

 

[richtee]

The "no smoke" early on is for drying casings mainly. I have heard of no other application, and indeed...by doing this you would be seriously limiting smoke ring formation. IS that a problem? Well, *I* like my nice smoke ring. And I do believe it adds to the flavor, as it IS a minature cure at the meat surface. Others have differing opinions, of course.

 

[meandmytwodogs]

Thanks guys. The Oklahoma Joe has got TBS flowing nicely already!
Again I gotta say....This site ROCKS!

Dave