When to Add Smoke

[sheltie]

If I want to have a little less exposure to smoke (for the meat I cook, not me!), when is the best time to add the bisquettes, early in the process or toward the end of the cooking?

[kiyotei]

Meat only absorbs smoke until it reaches a temp of 140.  I would add it early then turn off the smoke generator when you don't want to add any more smoke.

[sherlock]

Most of the time smoke gets added from the start. However, some things like sausage must be started without the smoke to dry so as to allow better smoke penetration. Best bet is to follow your recipe. Check out the "Kutas" book which is sort of a bible for sausages. Let us know what you are wanting to smoke and some one with more specific info will be along shortly.