Quote:
Originally Posted by OLS
On that duration of smoke thought, I am with the pro cookers, being a hard-core amateur meself. But when I do ribs,
I only create actual smoke for the first run of coals, unless it burns up too fast, then I will go two rounds. But I only
like to have smoke on the meat for about two hours. After that it is just regular low and slow. It does not really
inhibit the smoke ring, IME, because there is a point in time where smoke just stops creating the ring. It's just
gunking up the outside of the meat. For me that's about two hours. But if you cook on a good low temp, you
can still get near complete penetration with 2 hours of smoke. But again, I am absolutely no expert, just an avid
learner. I am jonesin for some smoke time this weekend.
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Pretty much ditto everything you said for myself.
I made a few tarry meteorites in my early days...