Smoke Science

[Mark H.]

Is it true that meat only takes on smoke at certain temperatures and will stop taking on smoke after so many hours? Like after so many hours on the smoker, might as well wrap it up and finish in the oven because it's not going to take on anymore smoke?

 

[Ol' Smokey]

Thats what i understand...yes

 

[Ol' Smokey]

But i'll also add....its more fun having a couple beers while the grill is going as opposed to the oven....

 

[Mark H.]

But i'll also add....its more fun having a couple beers while the grill is going as opposed to the oven....

Truth!

 

[mixed up]

Yes that is true thus the smoke ring the otter meat gets to the temp and the proteins change and the smoke cant penetrate any further .
most of you smoke come in the first 2 to 4 hours after that its just the surface so its a waste to add more pellets to a smoke tube .
I seen a you tub on a brisket and the guy said after 5 hours if you want a more controlled environment just put it in the oven because it has absorbed all the smoke its going to get

 

[Jimsmokes]

My experience has been once you get to around 140 the smoke ring stops forming. Smoke flavor will continue build as long as it's in smoke. Smoke sticks to a moist exterior so a spritz is not just to help from drying out.

 

[mixed up]

My experience has been once you get to around 140 the smoke ring stops forming. Smoke flavor will continue build as long as it's in smoke. Smoke sticks to a moist exterior so a spritz is not just to help from drying out.

well I just learned something thanks

 

[bobissmokin]

All makes perfect sense. Smoke flavor. What about the bark? Also, I'm cooking on this cool PB smoker, I don't wanna put my brisket, butt, any other hunk-o-meat in the oven! Agree with Ol' Smokey, beer taste better outside at the smoker.