Why smoke beyond two hours?

[dmger14]

I have heard that the smoke flavor is imparted to meat within the first hour or so. Granted, you want to cook at low temperature for maybe 5 hours or more sometimes, but is it necessary to continue putting in chunks of wood for flavor if it won't add to what's already in the meat with the first full batch of wood? That first batch of wood should last at least two hours, which is double the time supposedly needed to flavor the meat. Chips are pretty cheap, but it isn't just a cost issue. You don't have to constantly monitor for when the smoke runs down, and take the time and effort of opening the unit and popping them in if you don't have to.

Thoughts? I'm not trying to stir the pot here, I just want the facts...

 

[ron50]

The facts are that as you add more wood you will add more smoky flavor to the meat for as long as you add the wood. It doesn't stop after several hours.

Some people stop adding wood when they feel they ahve enough smoky flavor or if they are foiling the meat as the smoke won;t penetrate thru the foil.

 

[brennan]

Meat actually stops taking on smoke flavor at a certain temp...160ish (Don't quote me) if you have a remote probe thermometer you can monitor the temp and quit adding wood when the meat hits the right temp. otherwise a good rule of thumb I like to use is 3 handfuls of chips or 3 large-ish chunks, let each go til the smoke stops, then add more.

 

[walking dude]

the smoke ring stops at 140...........but the meat will continue to take on smoke as long as you add it...............least in my world...............

if you like a lot of smokiness........smoke on
if not..........don't...........it will be a trial and error for you......EVERYone's taste is different

 

[smokin for life]

Yepper I agree with the Dude, The smoke ring will stop at 140, I keep the smoke on it all the time unless I foil. I just love the smell of smoke...

 

[ds7662]

This was actually discussed just about 2 weeks ago. Keep smokin if you want the flavor or stop it if you don't.
Smoke ring stops at 140*, Smoke flavor continues to be added until you stop the smoke.
Here is the thread that was posted. It has the Scientific data thanks to Richtee...
http://www.smokingmeatforums.com/for...ad.php?t=12556

 

[chris_harper]

Thanks, Ron and Dude, for clarifying the smoke ring vs. smoke flavor temp thing, yet again. I have smoke going the whole time I have something to eat in the smoker. I love the smoke flavor- the more the better.

Maybe we ought to have some kind of note where everyone can see it, no matter what page you are on, that states it. "The smoke ring stops developing at 140°; the smoke flavor keeps getting added as long as the meat is exposed to the smoke." Sound good?

 

[peculiarmike]

Really glad to see no one threw in the old saw about meat having "pores" that "open" and "close" to allow smoke in.

“When a smoke ring develops in barbecue meats it is not because smoke has penetrated and colored the muscle, but rather because gases in the smoke interact with the pigment myoglobin. Two phenomenon provide evidence that it is not the smoke itself that causes the smoke ring. First, it is possible to have a smoke ring develop in a product that has not been smoked and second, it is also possible to heavily smoke a product without smoke ring development.â€
“Have fun cooking. A nice smoke ring can sure make a piece of barbecued meat look attractive.â€

So, how does that smoke ring taste? Not at all. It is just a pigment (color) change due to a chemical reaction.
And yeah, smoke on as long as you like. If you cook Q on a stick burner you have smoke the entire cook. That is the way it is cooked in all the Q joints in all the world. They cook on pits with firewood and don't add chips or chunks.
We need a Mythbusters forum.

 

[joed617]

Mike, Thanks for printing this. I got into a discussion just last week about the "Smoke ring" and why some of my brisket has one and why some doesn't have that ring. I gave the same responce you just wrote above. I also added that if there a "smoke ring" and in chicken the ring is around the bone then why is it that the color of the meat isn't the same all the way through the meat? At my restaurant I get a few folks looking for a smoke ring and ask me about it .. I also got one review that a guy said there isn't a smoke ring and the brisket was too "wet" maybe too moist for him he did say he liked his brisket drier. I also had a review that <a friend told her> "That real bbq has the sauce on the meat not on the side" I find lots of folks don't know about dry rubbed bbq here in the north east. But, I do lots of transplants from the south <alabama, texas, lousiana, memphis, the carolina's and so on who love my bbq and sauces and they are repeat guests at my place. For some reason up here if it's not thick with <gasp> liquid smoke, a heavy sauce that's burnt on the meat or the pulled pork is not swimming in the sauce it's not real bbq. I want these folks to taste the meat, I put lots of time putting the smoke in the meat and most southerners love that and tel me that the meat dosen't need the sauce because of the flavor and the meat is juicey. Go figure .. sorry I carried on a bit .. and again, Thanks for posting.

Joe aka "Smoken' Joe"

 

[gooose53]

Would like to see a test with the same equip being used to smoke a piece of meat until it reaches 140 degrees and finished without the smoke and a piece of meat smoked for the whole time. Granted I like to smoke almost the whole time just because I like the smell, but I'm really wondering if it will make any difference in the meat? One of the criteria in judging here in South Carolina is aroma, so it would figure that if you smoke the whole time the aroma would be better than one that stopped at 140.....I'm going to contact some of the cook teams down here and see what they have to say.

 

[ron50]

Joe:


Glad to see you here! Hope all is going well at your place. Unfortunately what you say is true. As a northerner myself I can tell you that most people up here think a place like Famous Dave's is what real BBQ is about.

However, they can be educated. When I'm smoking for friends they appreciate the difference. My daughter's friends who were 12 and 13 told me when they eating my ribs that they were the best ribs they ever ate!

All is we can do is try to "learn them real good" about the Q by setting the example like you do at your place every night. Keep on smokin!

 

[ron50]

Mike there are many myths but you know the ones about smokin are like so many others. People have them so ingrained they continue to cling to them no matter what. We could fill this forums with stickys on the topic but I don't think it's any more effective then educating one person at a time with threads like this full of knowledgeable advice like WD and you gave.

In the medical field they have a saying in their training.

Learn one, do one, teach one.

We have the responsibility to educate those who come after us as surely as those who came before taught us. It's what this forum is all about!

 

[dmger14]

Thanks for the replies! I belong to quite a few forums for different activities, but this is the best as far as quick, thoughtful responses from a group of good people willing to give sound advice/information.

 

[packplantpath]

All this advise above sounds great. But, my response is that I like to spread my 6-pack of beer out over more than an hour, or I can't really taste the meat. Best advice of the day, cook it to the taste you like. If like me, you don't know what that is, keep experimenting. I'm getting better and so will you.

 

[richtee]

Hey Mike... Did ya read the thread DS mentioned above..the one I posted on this subject?

If ya havn't, please read it, I'd like the feedback.

You don't think you can taste a definite hammy flavor in ribs where the ring alsmost meets in the center of the meat?

After all, the smoke ring IS a cure, in the literal and chemical interpetations.

I have noticed it especially in the humid summer, when I also use a waterpan to help heat reg.

 

[peculiarmike]

Rich,

The quote I posted was taken directly from that link. You did some good research and that was an excellent piece to post. I LIKE facts. Since the smoke ring is merely a pigment or color change in the meat due to a chemical reaction I would not call it a cure, nor would I see it imparting any flavor. I've not noticed a flavor change, ring or not. My $.02, we are all different. Humidity was mentioned and certainly plays a part.