What temp does meat stop taking smoke

[pullinpork]

I read a post on here somewhere that said that meat stops taking smoke at 140 deg IT. Does anyone have any inputs on this. Thanks

[Gizmo]

There have been several offerings of this sentiment here.
Habs has a couple pretty good short explanation in these posts.

http://forum.bradleysmoker.com/index.php?topic=6877.msg69997#msg69997

http://forum.bradleysmoker.com/index.php?topic=7359.msg75672#msg75672

[Habanero Smoker]

The 140°F temperature seems to be a unique temperature for meat. It is also the temperature that marks the high end of the danger zone, and also the temperature that the meat begins to shrink and starts to loose moisture rapidly. So the 140°F may have some basis to it. But it is not the IT, the temperature would apply to the meat's surface.

[pullinpork]

Thanks for the info, that is what I was was looking for.

[stillsmoking]

Great question and answer.  I have not been looking at the forum a lot lately due to some personal dings to the frame and body and lack of time but this is why I read and come back.  I experiment a lot with time and temp, always good to get the view point from folks that have been there and done that.  Good weekend planned with a chorizo recipe received on this site and fresh coho.  Sure do love to experiment!