smoking time

[wolfnanny]

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.

[car54]

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.

[MallardWacker]

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.


SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...

[Chez Bubba]

<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by car54</i>
<br />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"></font 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?