Smoke penetration

[KEN W]

Reinhard......does the meat with a good crust get to the point where no more smoke penetrates? In other words how long is it necessary to smoke meat before it is a waste to add wood?

[delcecchi]

I'm not rheinhard but I think as long as you smoke something, the smoke continues to condense on the surface.  Look up how they make "liquid smoke".  Probably eventually you have so much smoke condensed on the surface, the meat is no longer palatable

That is my take anyway.  .

[Hoffer]

I posted earlier today something kind of like this on the beef brisket post. I have read and have been told that anything longer than 2 hours is moot. The thing is...why do the "experts" you see on TV pull thier stuff fom their smokers after 12 hours and smoke is still billowing out...

[RebelSS]

Around 140* deg, it will no longer accept smoke, is what I've followed for many years. Otherwise, it will continue to accept smoke, unless you've seared or glazed it over. Keep in mind that some smoke is lighter, ie; apple, alder, etc., whereas hickory, mesquite (which can become bitter) and some of the others impart a stronger flavor to the meat. That's why I often mix my woods. OK, I'm done, time for reinhard's answer. 

Edited September 8, 2015 by RebelSS

[reinhard1]

In my opinion whole meats such as beef roasts or pork roasts, absorb around 1/2 inch to and inch of smoke.  You can see this in the smoke ring as you slice the meat.  You can score the meat and get the smoke deeper but then you are open to loosing it's juices..  When doing pulled pork for example after the pulling, you could put the pulled pork back into the smoker for an hour with some more smoke at a low temp prior to putting the finishing sauce on if you like.  Most of the time the outer "bark" can give you that smokey flavor when mixed in with the rest of the meat.  When the meat is ground, the smoke can penetrate further into the meat as you will see when making smoked sausage.  good luck.

Hoffer, it's all about personal preference on the amount of smoke used.  When using wood for example which a lot of those pro's use still, it is giving smoke the whole time.  Lot of smokers including mine is well seasoned and seems to smoke all the time [although light].  I only keep the grates very clean but let the walls be as they are.  What type of wood used matters a lot.  I never use mesquite for example.  Much too strong, but again it's personal preference.  I've been going lately with a mix of oak/maple and really like it.  Got 3 big box's of it from a friend who does woodwork.  Enough for a couple of years LOL.  Everyone will find the amount of smoke they like over time.  It's what you like that's important, and that will come over time with different foods.  good luck.

[leechlake]

many times I pull the pork and put it back on smoker as RH1 said.  Many times its a timing issue where the food is done early either way it does add a small kick of smoke