Reply to "Smoke Flavoring"

thousandoakieMember

My 2 cents...I'm not a believer in starting with super cold meat to get a higher level of smoke. I've seen no empirical research on it, and it seems that it is just an opinion. And you know what is said about 'opinions!'

"My" opinion is that meat should be closer to room temperatures, with the meat 'pores' wide open, when you place it in the smoker, to absorb the highest amount of smoke in the shortest period of time. ...IMHO

So, experiment, but I gotta tell you if I had put that much wood in my seasoned SM055, with that size piece of meat, for that long, it would have been waaaay too smokey for me, and any of those I serve.

12/7/074:21 AM

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