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How long does smoke need to be present?

by Matt
(Ridgecrest, CA)

New to the smoking process. How long does should it be emitting smoke when cooking? My wood chip box stops producing smoke after about 45mins-1hour. Should I keep adding new chips after they burn out? My creations so far have only had a mild smoke flavor even when using woods like hickory and mesquite. An I don't quite get that smoke ring I always here about. Any thoughts on this?

Thanks

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How long does smoke need to be present?

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Rating
starstarstar 		Meat and Smoke
by: BBQFANS

This is subjective to your taste for smoke. Meat takes on smoke to about 140*F before the outer crust(if you will)tightens up,as for time,...

If I want a nice smoke ring and deep smoke flavor,I'll leave it on the entire cook. That's to the internal temp. I am shooting for,be it 200*F for pulling of Pork or Beef, or for slicing,off at 180*F. Rest it in foil and wrapped in towles for at least 1 hr.

If you want lighter smoke,then take the smoke out of the equation after an hr. or so.If you need at this point,you could put the meat in a 200*F oven and finish it there.Check out estimated times for cooking meats.Example:cook Pork or Brisket at 1-1/2 hrs. per lb.That way you can leave the lid shut until about an hour before finish time.i.e. a 4lb. Butt takes appox. 6hrs to get tender enough.

A lot depends on the smoker you are using also,some of the cheaper ones tend to not vent well enough and you get stale smoke(yuk).

There are three things needed for exellent BBQ:
1.-heat source(can be coals/wood/elec./gas...
2.-airflow(in and out-on the order of a convection oven.
3.-time(BBQ is ready when it's ready,thus the refreshments :)-
Rating
starstarstarstarstar 		How Much Smoke Is Enough
by: SmokerBill

If your foods not smoky enough for your taste, by all means, use more. Depending on what it is you're smoking, you may want to refill the box 1, 2 or 3 times.

If you want a better smoke ring, try smoking at a lower temperature for the first couple of hours.

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