smoke and smoke penetration

First,the small amount of wood we are using,is not really going to give "deep" penetration to big hunks of meat.

Your approach,could increase the amount of smoke"laid on".

There are pure stickburners that lay on too much smoke and may have to foil,or bag to control it.

There are other cookers that use charcoal for heat,and add small chunks of wood at the appropriate times,for flavor.

Nothing says you can't add a little wood,half way thru your cook with your Cookshack.

Yes,as we gain experience,we learn to make our cooker work for us.

Scheduling is an example.

Holding at lower temps will be a function of your temp setting,not the amount of wood-but lower temps could/might allow more smoke penetration ,or maybe smokering in some cookers.

Not all agree.

As to the other,I wouldn't use mustard-anyway,unless I was eating a bologna sandwich.

There are some folks that think volume of rub could affect smoke penetration and smokering.

Others disagree.

Try some,each way.

Don't know about the wet/dry in every situation,although browning/carmelizing at higher temps can be slowed by wet surfaces.

Hope this helps a little-even though there may not be all yes/no answers.

quote:

Originally posted by cal:.. I'm wondering if instead of 3-5 pieces of small wood that produces a lot of smoke at the start and in my cs020 seems to burn out at 3-5 hrs, that I would be better off to use 2 really large pieces...

On long smokes I usually include a thin piece for early smoke along with the larger chunks. Not sure if it matters but it makes me happy...

Once again,we are using our experience and our good notes,to reproduce desired ,improved product.

I bought 3 bags of pellets (hickory, alder, cherry) for short smokes (pouched) like steaks before they go on the grill. Like redoakNC, I'm going to try a pouch first followed by a chunk when I do my next brisket.

quote:

Originally posted by Tom:
Once again,we are using our experience and our good notes,to reproduce desired ,improved product.

Having never really 'oversmoked' a brisket, I experimented with several methods to get a little extra smoke 'laid on' with my 020. I am generally pleased with my results todate but still like to tinker.

I've learned/learning on this site to resist saying "this is it" until I have a a long string of sucess behind me with it, cause what I know/use today is always changing and refining. Thx for all your help

The great thing about the "learning process" on a CS,is even our mistakes are "pretty good eats".

Always good to take notes,when we tinker-that way we can do it again.

Redoak, Ilike the thought of one 3 1/2oz ,maybe 2-3 littler ones. This is still new but I don't think I want my brisket above 140* to long with smoke. Don't know why.

Cal. I hope you're talking about keeping the brisket in the 140* range in order to get more smoke flavor. To get it tender/done, you're going to want to smoke/cook it till it reaches 190*.

Just wanted to make sure there was no confusion as to target temp.

Pags,
You did mean poke and probe? I did learn that it took smoke under 140* and only layered afterwards.