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With the same amount of wood, does lower temp render less smoke flavor than higher temp? Or vice versa?


  • Charlie tunaCharlie tuna Posts: 2,191
    I believe lower temperatures allow longer exposure to unsealed meat surfaces, and longer exposure produces more smoke flavor.  Just my $.02  though!
  • cookinfuncookinfun Posts: 129
    FWIW,  I have experienced the longer the exposure to wood, the greater the smoke taste.  I always do "low / slow" with mostly wood charcoal, like Wicked Good plus a couple of chunks of a preferred wood.  I have found that cooking low / slow with a lot of wood chunks might cause an unpleasent taste of wood byproducts...using more wood its prob better to light and reduce to coals to limit the taste. 
    (2) LBGEs,  WSM, Vidalia Grill (gasser), Tailgater Grill (gasser)
  • The organics in the smoke - the components that create the flavor - deposit on the moist surface of the meat.  When the meat is cool and moist, these organics condense and deposit on the meat and become what we recognize as the smoke flavor.  The lower cooking temperatures allow this process to occur longer, causing the smoke flavor to be more intense than it would be at higher cooking temperatures.
  • cookinfuncookinfun Posts: 129
    Well said Rusty..
    (2) LBGEs,  WSM, Vidalia Grill (gasser), Tailgater Grill (gasser)
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