Smoke question

ksmyrl

Okay so my first cousin is a genius griller. He uses a converted old hot water heater as a barrel smoker and makes some amazing stuff. He even caters friends weddings and such. He says that virtually all the flavor, smoke or any other flavor, good or bad, is imparted to the meat during the first hour of cooking. He says it's useless to make smoke longer than that (except for the smoke ring). I've always just assumed he was right and have been cooking that way for nearly 15 years with really good results. Lots of smoke in the beginning and don't worry about it after an hour or so. I've been egging now for several months and love learning new techniques. I'm curious to what the eggsperts say about this myth? True or false?

SGH

Your friend is wrong. Sorry to say that but he is off by miles. This is something that can easily be proved my friend. You can lay heavier smoke to meat when the internal temp is 140 and lower. However you can lay some smoke to meat as long as it dwells in the cook chamber no matter what the internal temp is. Trust me on this. I'm no expert but I do cook a lot nonetheless.

Ladeback69

SGH is right, but to much can over power the meat in my opinion, that's why I shoot for 2-3 hours of smoke time. That has worked for me and I like it. Now there are a lot of BBQ Restaurants here in KC that use nothing but wood for the whole cook and I the food there is great. A lot of places use oak, pecon and cherry. Remember the lump comes from hard woods like oak and will give you flavor too.

ksmyrl

I figured he was a bit off...cause he is a bit off...if you catch my drift. And if @sgh says it's so...then it's so. I don't know sgh personally...but have used his recipes and they've never failed. Thanks y'all.

sumoconnell

You know who's a bit off? Texas.  Frick!  Really - BYU again!!!

SGH

@ksmyrl‌
Thanks for the kind words my friend. There is a hint of truth in what your friend says. But only a hint. Let me give a very brief explanation. When the thermal mass is below 140 degrees it does readily absorb smoke much easier. Between 140-160 degrees this rate of absorption is reduced. Between 160-180 it is reduced even farther. This is a reoccurring redundancy as the temp is steady pushed upward. The cycle does not end until all moisture is totally evaporated. It needs no farther clarification as it's a simple matter of thermal dynamics and evaporative cooling effect on the mass it's self. Nothing more. Nonetheless until the said mass is totally deprived of all moisture and reduced to mere ash the ability to impart smokes remains for the reasons above. Just at a slower absorption rate my friend. I hope that this helps my friend. And again thanks for the very kind words.

CrimsonTideGirl

I would love to see a pic of his smoker!!!

SGH

@CrimsonTideGirl‌
Are you inquiring about my smoker. Will gladly post it if you are. Oh by the way:
Rollllllllllllllll Tide!!!!!!!