Quote:
Originally Posted by wayner123
That is a highly debated question. IME, the more clean smoke the better. There are world champions that do long smokes and some that do short smokes but not so clean. The argument goes "after 3 hours the meat has taken all the smoke it is going to take and after that you should foil to not mess up the look of the meat". YMMV.
I have no experience with electric smokers, but 2-3oz of chips is tiny compared to the amount of smoke I use in my offset. I use at least 10lbs of wood.
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That is absolutely the truth. One of the guys I compete against regularly is four time Memphis in May whole hog champion Myron Mixon. Myron uses green, and I mean just cut down green, peach wood. When he fires his smoker up it is belching so much smoke it is unreal. However, he cooks at high temps and the smoke is clean by the time he puts the meat on.
As for smoke absorption, I feel like the meat generally stops taking more smoke at around 130-140 degrees. I usually go to 170 or so on butts and briskets to get the bark like I want it, but I don't think it gets any more past the 130-140 internal mark.
What I think a lot of people confused with too much smoke is actual the creosote that is deposited on meat that has been exposed to smoke that is not clean. I really don't think it makes any difference how much smoke you put to the meat as long as it is clean. White/grey smoke is dirty and will give you that off taste. All IMO only!!!