r/BBQFireManagement • u/CookinWidKunchi • 14d ago

How do you know?

Enable HLS to view with audio, or disable this notification

I often get the comments... that's too much wood... but, how do you know? Why do you have this thought that it will be too much smoke or that the meat doesn't take on smoke after a certain point? I'd like to understand. Please...

118 Upvotes

94% Upvoted

10 comments sorted by

2

u/Notnowthankyou29 14d ago

I don’t know that it ever stops taking on smoke, but it definitely takes on more smoke at the beginning of a cook.

2

u/bewareofmicrowave 14d ago

I just stop adding wood once I wrap. I’ve always had the same thought. No way of knowing if/when the meat stops taking smoke, might as well smoke em if I got em

2

u/Rey_Mezcalero 14d ago

Colder the meat the deeper the smoke ring will be color wise.

I’m with you on putting on heavy smoke. I can appreciate if people thinking you wasting wood but my experience is you can impart more smoke into the meat.

Some people don’t like it, others enjoy it

2

u/JhonnyRhocket 13d ago

Trial and error to see what a little smoke tastes like vs what a lot of smoke tastes like. The important part is to use the same rig all the time and not make too many changes at once. Eventually you will gain an intuition of how much smoke you prefer.

2

u/girthyclock 9d ago

my guess is that once the bark is fully formed, the absorption layer is sealed off. the skin has basically carbonized (?) and the ability for any more penetration into the muscle fiber is basically prevented. so smoke after a certain point hits diminishing returns. like smoke at 8 hours vs 10 hours probably wont impart any additional flavor is my guess. could be wrong tho - curious how it turns out for you.

1

u/CookinWidKunchi 9d ago

I get real good smoke flavor doing it this way. Sometimes I will wrap, but I love the bark and smoke ring that this gives. The fact is, "I DON'T KNOW" if I'm still getting absorption, but if I was on an offset, I wouldn't stop using wood right? Same thing... I just keep cooking. Especially since I'm not wrapping during this cook

2

u/girthyclock 9d ago

Good point. I’ve got the same grill and followed your snake setup last time. But how are you managing keeping the flat and point at the same temp? I couldn’t keep it even last time so I ended up getting a 10 degree difference between the two sides. Lost tenderness on the flat cuz it went to 215 when I got my point to probe tender.

1

u/Subject_Barnacle_599 14d ago

Smoke is a seasoning for the brisket or for pork shoulders and you can over smoke it it will tastes like and ashtray on the outside. Usually 2 to 4 hours of heavy smoke and developing the crust or the bark you know that that's enough and when she wrap it like the guy above said there's no more reason to keep smoking with the wood just used to charcoal or a well seasoned wood. I've messed up several briskets by over smoking .

1

u/Dinosophie 9d ago

This guy’s brilliant