Author Topic: smoking time  (Read 3144 times)

Offline wolfnanny

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smoking time
« 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.

Offline car54

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Re: smoking time
« Reply #1 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.

Offline MallardWacker

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Re: smoking time
« Reply #2 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.


SmokeOn,

mski
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Offline Chez Bubba

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Re: smoking time
« Reply #3 on: August 03, 2005, 03:38:07 am »
<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

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Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
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Ya think if next time I check into a hotel & they ask "Smoking or Non", they would mind?