Smoking Question

Boxerpapa

When smoking butts and briskets, is there supposed to be a consistant smoke through out the cook? When I do the long cooks, the smoking seems to stop after an hour or so. Also, how do you set your chunks? on top of the lump or mixed on the lump?

Thanks all

Rusty Rooster

Mix your chunks &/or chips thtouout your lump. The billowy white smoke at the beggining is bitter tasting. Once it changes to a clear/blue smoke, that is time to put on the meat.

JLOCKHART29

I put a lot of chunk on top and some more buried in the lump. To me most of your smoke is going to get in your meat during the 1st part of the cook. Thats when you want the smoke to it the most. You don't need constant smoke pouring out the whole cook for great flavor. 90% of the flavor is in the outside 1/2 inch especially on pulled pork hence two smaller chunks of meat will have more surface area/ more flavor than one chunk of meat of the combined wt. of the two.

Cecil

I just mix chips/chunks throughout my lump.

Walt
(Is there a song in there somewhere?)

stike

i use chips and bits. that's what i have, so it's what i use. my fire burns straight down. usually i dump the lump and jam chips into the first few inches and on top.

two weeks ago i did back to back butt and ribs, and did something i used to do. i dumped in a little lump, then put some wood in the center, a bit more lump, a bit more wood, etc.

i had a thin blue smoke all the way thru. was great. good smoke, good smoke ring. i had gotten away from it for some reason, and even then the 'q has been fine without continuous smoke, but build it in layers in the middle and you'll have smoke all the way thru.

smoke will flavor the cook all the way thru, not just at the beginning. only the smoke RING