How long do you add wood chunks??

rick
the smoke won't affect tenderness but it will sure affect the taste.
when i am using my bullet i like to lay the smoke down heavy first while the meat is cold and then every so often (2 beers is my exact timing) add a piece of wood
but the main thing i try to do is stay around 200-225 on the bullet. funny part is until i got my fec and sm i never owned a thermo. but for some strange reason after using the little bullets for all those years when i did buy a thermo i had my temps right in those ranges. weird huh??!!
hope it helps some
jack

Jack's right,

The 2 beer calibration method for a bullet smoker is perfect for adding a wood chunk to the charcoal pan.

Once the meat temp gets above 160 F or so you can skip adding the wood chunks. I beleive the absorption of smoke flavor ceases when the meat temperature is around that mark if I remember seeing that somewhere (Smokin' I think said that), but others here might correct me on that...

Regards,
Preston

quote:

Once the meat temp gets above 160 F or so you can skip adding the wood chunks. I beleive the absorption of smoke flavor ceases when the meat temperature is around that mark if I remember seeing that somewhere (Smokin' I think said that), but others here might correct me on that...

Actually, I believe 140 is the suspected temp. It's hypothetical tho. I don't think there's any way to prove it. All for what it's worth...

Thanks for all the advice guys! The two beer method sounds right up my alley!!

You guys........and this site ROCK!!

I have learned a bunch reading all of your posts!!

THANKS!!