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Title: smoking time
Post by: wolfnanny on July 28, 2005, 07:24:39 AM

I read on some forum that you usually smoke meats only 4 hours, but some recipes call for many more hours. Do I smoke first for the 4 hours, then finish cooking without smoke for the rest of the time.

Thanks for any help.

Title: Re: smoking time
Post by: car54 on July 28, 2005, 11:41:17 AM

That is correct. Not every thing has to be smoke for 4 hours. Chicken is often smoked for 2 hours because it absorbs more smoke. Much of it is your personel likings.

Title: Re: smoking time
Post by: MallardWacker on July 28, 2005, 02:23:01 PM

Anything more than four (to me) seem to be a waste.....I'm doing chicken thighs this weekend with only ywo hours of smoke. And of course if you are using Mesquite(the DEVIL'S wood[}:)]) one puck is enough.

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Title: Re: smoking time
Post by: Chez Bubba on August 03, 2005, 03:38:07 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by car54
 Chicken is often smoked for 2 hours because it absorbs more smoke. Much of it is your personel likings.
<hr height="1" noshade id="quote"></blockquote id="quote">
I'm not so sure it absorbs more smoke, but has a more delicate base flavor than say pork or beef so the smoke flavor more rapidly affects it's base flavor. Fish is even more delicate.

Spot on with the personal preference.

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

BRADLEY SMOKER | "Taste the Great Outdoors"

Miscellaneous Topics => Feedback and Help => Topic started by: wolfnanny on July 28, 2005, 07:24:39 AM