Smoke absorbtion

Thing 1

I have seen various posts that past certain internal cooking temps adding smoking woods are a waste of time. Can you give me the details on initial time/temp that the smoke is absorbed into the meat and is it different for pork, beef and poultry?[p]Thanks[p]Vic in UT

djm5x9

Thing 1:[p]In general, smoke absorption stops when the surface temperature reaches the 120º to 130º range. Chilled meat absorbs smoke better than warmer meat.
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drbbq

djm5x9,
No Darryl, that's bad info. It's a confusing issue. [p]The chemical reaction between the protein in the meat and the nitrites in the smoke ceases to color the meat at 140. (we call this smoke ring) [p]The absorption of smoke is a myth anyway but the flavoring from the smoke will continue as long as the meat is in the smoky cooking chamber. That is why meat can be oversmoked. It surely doesn't happen below 140. Those FAQ are misleading and in some places just plain bull.[p]We can discuss it further over a cocktail.[/b]

djm5x9

drbbq:[p]Ray, you are right, The BBQ FAQ are rather confusing. Thanks for the clarification. This could be a great subject to dedicate a page to when you revise your site.[p]By the way, I am looking forward to some of your Green Jack this weekend. You think ST will show up and share a drink with us?

drbbq

djm5x9,[p]I did go get a bottle. All they had was 1.75 liters.

Unknown

djm5x9,
Such a great responce Darryl.. Good to see.[p][p][p]Dylan

Unknown

drbbq,[p]Well... If you still have that 60 oz. cup, I would say that sounds about the right size... ;-)