That's incorrect. Smoke flavor is also dependent on the surface moisture of the meat as well as it's temperature.
Smoke flavor is dependent on the wood used, how much is used and the length of time the food spends in the smoke, not on the initial temperature of the meat at the time it is placed on the cooking grate.
So I guess that's a good reason to make sure your rub becomes tacky before you throw it on the smoker? Do you use a water pan to help promote moisture to help the meat absorb more smoke?
That's incorrect. Smoke flavor is also dependent on the surface moisture of the meat as well as it's temperature.
http://amazingribs.com/tips_and_technique/zen_of_wood.html
Skip down to the section titled "Smoke and food"
I'm still of mixed mind on water pans, to the point that I filled mine half way up with sand, covered that in foil and then I fill the remainder with water. Whether I refill or not depends on how the meat looks while it is smoking.
So I guess that's a good reason to make sure your rub becomes tacky before you throw it on the smoker? Do you use a water pan to help promote moisture to help the meat absorb more smoke?
It is not incorrect, you say so yourself in that it "it is also dependent..." etc.
That's incorrect. Smoke flavor is also dependent on the surface moisture of the meat as well as it's temperature.
http://amazingribs.com/tips_and_technique/zen_of_wood.html
Skip down to the section titled "Smoke and food"
Yes Cliff, your statement was and is incorrect.
It is not incorrect, you say so yourself in that it "it is also dependent..." etc.
One reason to not get your info from Meathead-
"The minerals in wood include oxygen, hydrogen, nitrogen, potassium, carbon, sulfur, sodium, chlorine, and heavy metals. These minerals can significantly impact the aroma and smoke flavor."
The quote above is taken from the link you provided- how many of the "minerals" that he lists are gases?
Meathead's site is a wonderful place but he should be taken in small doses and read with a critical eye IMHO.
Note that he didn't make claims as to temp being the ONLY thing that affects smoke flavor. He merely said that cold meat absorbs more smoke.
Times three!
Cold meat absorbs smoke longer and safely climbs through the 4 hour danger zone.
You mention some things that affect the smoke flavor, but you specifically ruled out the "initial temperature of the meat at the time it is placed on the cooking grate."
Smoke flavor is dependent on the wood used, how much is used and the length of time the food spends in the smoke, not on the initial temperature of the meat at the time it is placed on the cooking grate.
There's nothing contradictory in my statement, and my saying ""it is also dependent..." does not change the fact that your statement as a whole was incorrect.
That's incorrect. Smoke flavor is also dependent on the surface moisture of the meat as well as it's temperature.
http://amazingribs.com/tips_and_technique/zen_of_wood.html
Skip down to the section titled "Smoke and food"
It's all good Dkite. Good to hear that everyone seems to have enjoyed your work (My apologies for the little pissing match in your thread
Sorry guys, I did not capture any pictures of when it was being pulled. People were grabbing it so fast I could hardly keep up. Will get better pics next time.
Sorry guys, I did not capture any pictures of when it was being pulled. People were grabbing it so fast I could hardly keep up. Will get better pics next time.
You'll get the hang of it - sometimes you have to firmly tell them to wait
Sorry guys, I did not capture any pictures of when it was being pulled. People were grabbing it so fast I could hardly keep up. Will get better pics next time.
Oh, bologna lol. I've seen your succulent dishes!That means everyone loved it. Me,I have time for pics. Lol
C farmer cooks ? Hmmmmmm.
Oh, bologna lol. I've seen your succulent dishes!
Red Lobsta Biskies... (sorry for getting off topic)
C farmer cooks ? Hmmmmmm.
Sorry guys, I did not capture any pictures of when it was being pulled. People were grabbing it so fast I could hardly keep up. Will get better pics next time.