How much smoke?

Discussion in 'Pork' started by 6soulmates, Aug 8, 2008.

  1. 6soulmates

    6soulmates Newbie

    Hello SMF,

    I was hoping to get some ideas on how much smoke is needed when smoking meats,ribs in particular using hickory or pecan.

    Understanding that using different woods yields different results,is it best to have smoke going from beginning to end or should you only smoke for a couple hours,one hour here-one hour there?

    Any and all responses are appreciated......

    Thank you SMF,

    Clayton
     
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Personally I smoke most everything with smoke going the whole time just remember thin blue smoke is what your after. Having said that anytime you foil something its a waste to keep smoke going it will not get there thru the foil so I stop if foiled
     
  3. ibsmoking

    ibsmoking Smoke Blower

    What Piney said. Also some folks like a lot of smoke flavor and other like just a hint
     
  4. 6soulmates

    6soulmates Newbie

    Thanks for the responses Pineywoods and IBsmoking.

    I've been experimenting each week since I started.

    I'm thinking about trying Pecan for the first time but we sure do love Hickory.

    Thanks guys.....
     
  5. 21pearl

    21pearl Newbie

    Explain how to consistently get "thin blue smoke" please.
     
  6. dennisdocb

    dennisdocb Smoking Fanatic SMF Premier Member

    As for me I use only Lump for fuel and Hickory chunks (about the size of a lemon) and just throw 1 at a time and produces the TBS. In my smoker 1 will last about 30 min and I throw another on. Two much smoke and you can end with a creosote taste.
     
  7. eaglewing

    eaglewing Smoking Fanatic SMF Premier Member

    Smoke is a seasoning. Too much of any seasoning will ruin the taste for most people. A good rule to start with is about one hour of smoke per one inch thickness of the meat.
    This should produce a smoke ring of 1/8 inch.
    This is generally all the smoke flavor most people want.
    You can see why keeping a brisket in smoke for 14 hours will probably be too much.
    REMEMBER: watch the stack, if the smoke is white, the fire is right. If the smoke is black, add some draft.
     
  8. lawdog

    lawdog Smoking Fanatic

    [​IMG].....just let it kiss the meat
     
  9. 6soulmates

    6soulmates Newbie

    Thanks eaglewing.

    So if I have four racks of BBacks that are an inch thick would I season with smoke for an hour or four hours?

    Is it best to apply smoke at the beginning,middle,or end?

    Thank you........
     
  10. richtee

    richtee Smoking Guru OTBS Member

    Hmmm I'd like to caution you on the "Smoke is white" thing. After JUST adding wood, especially if you do not preburn- yes, typically a small amount of white smoke will be seen for a short time. But should only be for a SHORT TIME. White smoke for any length of time is NOT a good thing. Thin and Blue is what you are after. You should be able to see thru the smoke issuing from the stack. Indeed..sometimes not even see it, but smell it!
     
  11. richtee

    richtee Smoking Guru OTBS Member

    It's personal preference- I prolly end up seeing thin blue for about 2 total hours with ribs.

    Smoke right from the start is my call, and let it go a bit without seeing smoke BEFORE adding more wood. Also, smoke after foiling is pointless. Heat only then.
     
  12. 6soulmates

    6soulmates Newbie

    Thanks Richtee...

    I just finished getting the ribs in the smoker and today I'm using Pecan for the first time.

    Do you use the air intake and exhaust vents to control and maintain TBS?

    Thank you.
     
  13. richtee

    richtee Smoking Guru OTBS Member

    Leave your exhaust pretty much open and the intakes for the control. The exhaust should only be used in temp emergencies... EG: gotta kick up the temps. You don't want to trap the old smoke and moisture inside typically.

    Baffles me on the ventless electrics...altho I suppose they have no where near the combustion by-products a charcoal or stickburner do...
     
  14. 6soulmates

    6soulmates Newbie

    Thanks Richtee.

    How long to you cook ribs?

    I had a conversation with one of the owners of my favorite rib joint and he said that they cook their BBacks for eight hours so I tried that and have been doing it ever since.

    The Pecan is smelling pretty good.....
     
  15. richtee

    richtee Smoking Guru OTBS Member

    Well.. it depends on a few things, temps being the biggest. 8 hours seems excessive. I like my ribs to hold on to their meat till *I* decide it comes off..with a bite. BB's should really take no more then 4 hours, but like I said..temps and methods vary widely.

    See "3-2-1" and "2-2-1" methods...in the box on the left of the main page.
     
  16. desertlites

    desertlites Master of the Pit OTBS Member

    I think u need rich and I to come over and monitor your 4 racks of ribs-and we will send wife to store for more practice meat-we will stay (if theres drink) till you have it down.
     
  17. earache_my_eye

    earache_my_eye Smoking Fanatic OTBS Member

    LOL......sounds like a very "generous" offer there, Bob.....and I'll bet Rich would gladly help out....[​IMG]
     
  18. deadeye126

    deadeye126 Fire Starter

    just do it no white smoke and listen to rich t
     

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