New owner of a AQ. So far this weekend I have smoked ribs, tri-tip and chicken with good results. If I want to smoke something for hours such as when I make Andouille sausage do I just keep adding wood when it stops smoking?
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Not necessary to add any more wood. The pros in the forum archives states that once the meat reaches internal temp of 140 deg the meat is not gonna to take on any more smoke.
Add to the above comment the fact that the best smoke is 'blue' smoke which comes later in the burn of the wood and is very hard to see.
quote:Originally posted by G Que:
Not necessary to add any more wood. The pros in the forum archives states that once the meat reaches internal temp of 140 deg the meat is not gonna to take on any more smoke.
Does that mean that the smoke flavor acquired after smoking cooked steaks, pulled pork and beef is just my imagination?
T
Mr. T
I wouldn't say it's your imagination. Definitely agree with the 140 degree rule, but things like sauces and even juices on the outside of the meats can still take on smoke flavoring... Just not necessarily in the same way it does from a raw state.
I wouldn't say it's your imagination. Definitely agree with the 140 degree rule, but things like sauces and even juices on the outside of the meats can still take on smoke flavoring... Just not necessarily in the same way it does from a raw state.
quote:Originally posted by JT1K:
Mr. T
I wouldn't say it's your imagination. Definitely agree with the 140 degree rule, but things like sauces and even juices on the outside of the meats can still take on smoke flavoring... Just not necessarily in the same way it does from a raw state.
Guess I am not a believer in the 140° rule. Of course, a cooler dry product will take smoke more readily than warmer ones. If a product is sweating during the cook, smoke won’t adhere to the product as well even though smoke is collecting on the moisture itself. To say a product does not take smoke above 140° is a fallacy in my opinion.
T
I've certainly had smoke flavor intensify above 140 degrees but I wonder how much is just on the surface, and to what degree the cooking process gradually inhibits smoke flavor penetrating into the interior of a larger cut. I'm guessing that as the muscle tightens and loses moisture, whatever pathways for smoke penetration exist get less efficient. If there were a "smoke flavor" probe it would be an easy experiment!
Makes sense Jay, that is the reason I have come to smoking steaks after cutting them from the roast. It applies smoke to the entire surface of the steak, not just the outside surface area.
T
T
I see it like Jay says. Penetration may stop at 140* but will continue to lay on the surface. That's seems like that's where oversmoking would affect the meat.
What if I am using the cold smoke baffle and keeping the sausage temp below 140. Do I add more wood to keep the smoke going? Seen other posts about the initial thick white smoke making food bitter. If I put in more wood do I take the food out till the smoke gets to the clear or blue stage?