The_Smoke_Jyant
Hello wonderful world of BBQ!
I'm newer to bbq smoking, and I'm just curious of how constant you want the smoker smoking? Obviously the smoke provides the flavor - which leaves plenty of room for preference of taste; but I've read that you can most definitely use too much smoke. I'm using a Masterbuilt ThermoTempXL propane smoker, and have noticed that the chips in the chip pan (dry) only produce smoke for about 15-20 mins. I'm considering switching to chunks for a more prolonged smoke, but for my chips - how often should I be adding more? How constant should the smoker be smoking? I appreciate any feedback you may have!
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Jackitup
I typically provide mild to moderate smoke for the first half of the cooking time, more than enough for me! Otherwise it gets too sooty tasting!!
Jon
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Mark_in_NoVA
The meat absorbs more smoke early in the smoke.  While many attribute that to colder meat absorbing more smoke, I think the physics/chemistry is that the smoked meat gives off "odor" while absorbing, and as the meat gets smokier, it emits more smoke, making the net gain less.  For the smoke, I thoroughly soak my wood chips in a liquid for at least 30 minutes before putting them on to smoke so that they typically last at least several hours.  One can also put them in aluminum foil with holes to minimize the oxygen that gets to the chips, ensuring lots of smoke and less burning.  I have not found a different between using beer, water, or apple juice for soaking the chips, so I now go with just water.

My personal experience is that I have never had too much smoke.  I have cooked at too high a temperature or not sprayed my meat enough and gotten a tough bark, but have not ever felt that the meat was too smoky.  (Note:  I also do not use mesquite that has a stronger flavor and I feel is too "smokey" even in moderate amounts.)  My preference is oak and pecan and apple for all meats except fish where I use alder.  YMMV!
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Jackitup
A wise bbq sage told me years ago when I was just starting........"use wood smoke as a seasoning, NOT an ingredient, and you'll be fine"!! Soft, wisps of smoke, not billowing clouds, filling the back yard. You shouldn't taste it the rest of the day!!!!!
Jon
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jsmith69nh
One trick I use with chips is to soak them and then freeze them in gallon freezer bag.
Just go to the freezer, pull out what you need.
The chips will also last a little longer.
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