Smoke the full time or just a little while?

[hillbilly77]

Ok so I am getting 2 different stories from some guys I work with. One guy tells me to only put wood chips in for the first 2-3 hours and then just cook the meat untill it is done. Then the other guy tells me to keep my wood chips in there the whole time I am smoking the meat. So who is right?

 

[mythmaster]

I leave the smoke going until I foil it.  It can even finish up in the oven at that point.

 

[bayouchilehead]

After about 2-3 hours, the meat has taken in as much smoke flavor as it can. The rest of the time it's just cooking.

 

[denver dave]

There is a point in time when the meat will not take on any more smoke. This happens around 145* or so I have been told. I think it may be closer to 160*. Generally this temp will be attained in 3-4 hours depending on your cooking temp. I use a pellet smoker. The rule of thumb there is to cook in the 180* range for a couple of hours to get the most smoke flavor then kick the temp up to 225 or so to finish it off. Pellet smokers produce the most smoke at lower temps.

 

[ronp]

After about 2-3 hours, the meat has taken in as much smoke flavor as it can. The rest of the time it's just cooking.

Not true, it will take smoke for as much as you would want to. However the smoke ring will stop at some time can't remember though since I don't worry about it.

 

[graybeard]

Yep, what ronp said!

beard

 

[cliffcarter]

What ronp said, worst ribs I ever cooked I kept adding smoke wood almost to the end, the smoke taste was nasty.

 

[squirrel]

What kind of wood were you using cliffcarter? That makes a big difference too.

 

[pineywoods]

Ron is correct the meat will take in smoke as long as smoke is applied the smoke ring will stop forming at 140 degrees. I normally add smoke until I foil or if I'm not foiling I continue with the smoke till its done

 

[flash]

Ron is correct the meat will take in smoke as long as smoke is applied the smoke ring will stop forming at 140 degrees. I normally add smoke until I foil or if I'm not foiling I continue with the smoke till its done

 I agree, you can keep the wood in there, but it will only help the surface meat. Not the interior.

 

[hillbilly77]

Thanks for the information all that have posted. So it sounds like for the best tasting smoked meat only add wood until a foils the meat.I can not wait till I can post some pics of some tasty smoked goodness.