How do you determine how long to apply smoke to a cut of meat?
It depends on personal preference, what type of wood you're using as well as the type of meat. For instance, Mesquite and Hickory are rather strong flavored so depending on the level of smoke you like you can cut back the time a little. I'd suggest just experimenting until you find what you like. You can go longer on smoke for bigger cuts of meat. Personally, I like a more subtle smoke flavor. Just enough to blend with my spices. I do about 4 hours of smoke on a butt, but 2 - 3 on ribs, 2 hours on chicken thighs, and use a blend of Hickory and Apple. Just remember, you can't take smoke off once it's on. If something isn't smokey enough, take notes and put on more next time.
Another thing to consider is the surface-to-mass ratio (sorta what UP said, but I'll expand on it)
For example. pork butt vs ribs. ribs have much more surface area per lb, so most people use less smoke. On the butt there isn't enough surface area.
Some meats absorb smoke more readily than others. Poultry for example, is a smoke sponge. It's the only thing I've ever "oversmoked" to the point of (almost) being inedible.
Nuts, like almonds, need more smoke since there is very little smoke penetration and you have to rely on surface smoke.
Quote from: FLBentRider on August 12, 2010, 02:25:50 PM
Some meats absorb smoke more readily than others. Poultry for example, is a smoke sponge. It's the only thing I've ever "oversmoked" to the point of (almost) being inedible.
My first use of my OBS I thought I was supposed to smoke for the entire cooking time. I think I went 6 hours on a bacon explosion and 2 racks of BB ribs with hickory. They were reeeally smokey, but still pretty tasty, although dry as I had no clue what I was doing. Like FLB said, it's pretty tough to really screw something up to the point where you can't eat it, Dada. Forget what Mama said. Play with your food. It's the best way to learn.
Thanks.
I have never smoked longer than 4 hours. From what I haved learnt, you will not get anymore penetration in the meat.
Lumpy
The important thing to remember (FLB usually mentions this)...
If in doubt, go easy on the smoke - you can't un-smoke meat, but you can always add more next time if you want.