" It won't take no more Smoke after 4 hours..." HORSE HOCKEY!!!

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chef jimmyj

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There are frequent posts where a Newbie will ask, " How long should I apply Smoke to my Butt? " This will be followed by one or more folks answering, " It won't take no more Smoke after 4 hours. "
Here's what's happening in your Smoker...
Smoke is made up of Gasses, some containing Nitrogen, Particles of assorted chemicals, most of which have a pleasant flavor, and some Tars and Oils. As the meat is being smoked many of these Gasses dissolve into the meats surface moisture. Since in the early stages this moisture can move in and out of the outer 1/4 to 1/2 inch of the meats surface we get flavor from these Gasses and in a chemical reaction between the Nitrogen Gas and the Myoglobin, the stuff that makes meat Red and does NOT contain any Blood, we get a permanent color change from red to pink. A Smoke Ring! During this chemical reaction the smoke Particles start building on the surface of the meat. Since they are too big to penetrate very far, the particles only accumulate on the surface with some of the smaller ones being carried an extremely short distance in with the surface liquids. Bottom line is Smoke is made up of many chemicals and gasses. The Gasses can combine with the meat juices, it will Absorb Smoke, and enter the meat until about 140*F(approx. 4 hours at 225-250°F) when the muscle fibers contract to the point that very little passes in or out...BUT...The flavorful smoke Particles will continue to built up on the surface, in other words it will continue to " Take Smoke ", as long as smoke is being applied to the meat.

So, no more " Smoke Ring " penetration after 140*F but " Smoke Flavor " will keep building until you remove the meat from the Smoke...JJ
 
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I like to think of it this way, Stick burners can't turn the smoke off. Some of the best smoked food I have had has come from stick burners. So with that said I usually smoke the entire time, unless I do something stupid like fall asleep and forget to reload whatever it is I am using to produce smoke!

I'd go live in a tent in the middle of nowhere if I could only smoke once a month!  
 
Agreed....Meat take on smoke through the entire smoke. Maybe at a slower rate once it starts a good bark. Nontheless the smoke keeps kissing your butt as JJ said above throughout the smoke.....AGREED AND LOVIING IT!....RTB...
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i punch as much smoke up in there as she'll take...im no stranger to bark...i spray the heck outt of it and let that baby suck in more smoke, i normally roll smoke all the way until i think that bark needs to become bark again. she always turns out awesome..i often find myself fighting my wife off when i come into the house with whatever it is, be it brisket or butts...she just has to rip a piece of bark off...you know to hold her down until dinnsky comes out of the igloo and onto the slicing board or pulling pan...haha.
 
Yep... I love Smoooke... The Look of it... The Shmell of it... The Taste of it!...JJ
 
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Now that i own a AMZNPS I absolutely can see smoking a butt for as many hours as it takes to cook it. When using wrapped chunks, I do go for a shorter smoke period but it's just a personal choice of a lighter smoke flavoring. I usually burn a chunk of oak along with a chunk of fruitwood, so that's quite a bit of smoke production compared to a AMZNPS.
 
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Great speech my man!

I agree, no validity to the 4 hour smoke limit!

Sorry to hear about your neighbor...have they had any of the delicious meat coming off that smoker?  Perhaps that would change their attitude.

Bill
 
I feel bad for all of the apartment dwellers that aren't allowed to have any type of charcoal or even gas grills...makes no sense, but electric is ok.
 
I feel bad for all of the apartment dwellers that aren't allowed to have any type of charcoal or even gas grills...makes no sense, but electric is ok.
Hey I'm an apartment dweller...i have electric,gas,and a stick burner. Nobody seems to mind. Especially since im in Oklahoma and most of my neighbors r from Texas. The only thing they ask is "can we get a plate?" of course I say hells yeah!!!
 
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Chef....just take her a small plate of that smokey goodness and maybe she will change her mind!  Love to wear Smoke Perfume!!!

Kat
 
I have sent up Kielbasa and offered Bacon, Pulled Pork and to Smoke anything they want anytime...They said they don't like smoked food...
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Some folks just are not agreeable...JJ
 
You got it right Jimmy!!!!

The only time I'm not putting smoke on the meat is while it's in foil. Sometimes I even let it smoke while in foil, if I figure I don't feel like lighting it again after the foiling step is done.

I've been disputing that fact for years. Some say, you're wasting smoke after 4 hours, or after it hits 140 IT, Blah, Blah, Blah.

That's OK---I'll put smoke on it until it comes out of the smoker!!!

Bear
 
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