F.G. Whitfurrows wrote:
> ceed wrote:
>> Hi,
>>
>> I mostly use mesquite lump in my bullet smoker (Brinkmann). To get
>> "medium smoked" like most people would find acceptable how often
>> should wood chips be added? I find it hard to hit bullseye with the
>> chips. I use less for poultry and more for pork, but I'm still not
>> able to get consistent results for either.
>>
>> Advice appreciated!
>
> You just wanna keep a light wisp of blue smoke coming from the vent
> at all
> times (If its billowing its prolly too much) until the meat reaches,
> I
> think, 140F. At that point, I believe it stops absorbing the smoke
> so its a
> waste of wood.

Sort of. What I've read recently is that the *smoke ring* stops being
formed at 140°F, and you can continue to add smoke flavor to the
outside of the meat as long as there is smoke. That's also another
reason that you want that "light wisp of blue smoke" instead of more,
'cuz it's easy to over smoke (we've all done it at least once).

>
> (Seems like someone told me that once or twice in the past. I'll say
> it was
> BOB that told me that just in case its wrong y'all can blame him.)\

Maybe, but maybe it was Jack Curry or the Hound. If it was me, I
probably heard it from one or both of them.

>
> And try to find wood chunks instead of chips. Usually just one or
> maybe two
> fist sized pieces of wood is enough for an entire cook. Walmart
> carries
> 'em.<g>

Right. Also, soaking the wood only makes it take longer for the
"light wisp of blue smoke" to be produced, usually soaking causes
steam and dark smoke (think creosote).
>
> --
> The Honorable Reverend
> Fosco Gamgee Whitfurrows
> and his 6" boner

BOB

--
Raw Meat Should NOT Have An Ingredients List