How long to smoke

Discussion in 'Pork' started by jlomni, Apr 13, 2009.

  1. jlomni

    jlomni Newbie

    I've read some comments on this forum that you can over smoke the meat (not temperature but too much smoke). I normally use hickory chips and smoke the meat I am cooking the entire time it is in the smoker. I've had some comments that the meat is "too smokey or over smoked". Does anyone have any comments on this?
     
  2. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    it sounds like u are actually making to much smoke. the ideal amount of smoke is very little compared to what u think it should be. or atleast that is what i thought when i started smoking. my thoughts were white smoke should be pouring out of the smoker. when in reality a "thin blue smoke" is all u should see. no mater what kind of meat you are cooking. hope this helps if not please feel free to ask any other question. and also try searching some of the questions u have. alot of other people on here have way more experience then me and have answered this question in better detail.
     
  3. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    >>>my thoughts were white smoke should be pouring out of the smoker. when in reality a "thin blue smoke" is all u should see. no mater what kind of meat you are cooking.<<<

    exactly - too much white smoke means that you're putting all of the "junk" on your meat. a good, small clean burn of smoke is best. small, hot fire and almost invivible smoke is the goal.
     
  4. wutang

    wutang Smoking Fanatic OTBS Member

    I agree with what these guys said about a thin blue smoke. Also if you usually use hickory, maybe try apple or cherry. They offer a lighter smoke flavor.
     
  5. the dude abides

    the dude abides Master of the Pit OTBS Member

    and in case it hasn't been brought up, make sure you've got a nice flow out of the smoker. If you let too much smoke sit for too long it'll build up creosote (sp?). Which can be a nasty bitter taste and probably not all that healthy for you.
    Just a light amount of smoke flowing past the the food not totally enveloping it.
     
  6. jlomni

    jlomni Newbie

    Thanks guys for the prompt and informative replies. I am apparently over smoking meat and will cut back to a "thin blue smoke". Maybe my neighbors won't call the fire department every time I smoke now!

    The Dude Abides, thanks for the tip. I usually always have the bottom and top vents open when I smoke.
     

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