Started by dAWGS, June 12, 2010, 12:37:57 PM

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is there a maximum amount of smoke to use?   how about a minimum?


Quote from: dAWGS on June 13, 2010, 03:59:24 PM
is there a maximum amount of smoke to use?   how about a minimum?

personal preference - most (not all) don't go over 4 hours.    I like 1 to 2 hours on poultry, 3 to 4 hours on large things like pork butt & brisket


2 to 3 hr on chicken, shoulder roast.

4 to 5 hrs on Butts and Brisket

start off on the short end then adjust up the smoke to your liking


If you cook a chicken in your kitchen oven with a nice rub (and some sauce/whatever...)
It would come out fine-n-tasty -- right? 

Take it easy on the smoke at first.  If you get it too smokey - you can't "CLICK UNDO".
You can always add more smoke next time if you want to.

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