Hi there, the actual smoking time is usually four hours max with the Bradley, after four hours the food is already well into the cooking stage, and so the smoke will not penetrate so much.
With pulled pork i apply four hours of smoke (12 bisquettes) the rest of the time is low and slow cooking

I do sometimes use more than four hours of smoke when cold smoking, cold smoked salmon etc, depending on the result i'm looking for

Regards......LilSmoker
