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Submitted by: Bill

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There's no exact "formula" that will tell you how much smoke to expose meat to. It depends on the type of wood used, what's being smoked, and how much smoke flavor is desired. Prime rib is something that for most people is best with just a hint of smoke flavor. It's an expensive cut of beef, so you'd probably not want to cover up it's true flavor with too much smokiness. Two, or maybe three fist size chunks of smoke wood, or a couple of handfuls of woodchips should be plenty. If you find that that amount doesn't give it enough smokiness, use a little more next time. Oak, apple or cherry would be good choices. <br clear="all"> <br clear="all"> <script type="text/javascript"><!-- google_ad_client = "pub-0330955974487691"; /* C2 SmokerCooking 300x250, created 8/31/09 */ google_ad_slot = "0280235214"; google_ad_width = 300; google_ad_height = 250; //--> </script> <script type="text/javascript" src="http://pagead2.googlesyndication.com/pagead/show_ads.js"> </script> <br clear="all"> <br clear="all">

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