How to get the maximum amount of smoke into meats
- The method of getting the maximum amount of smoke into meat is to put the meat on the smoker cold.
- The colder the meat, the better (not frozen).
- Right out of the refrigerator or cooler is when the meat will take the most smoke.
- As the internal temperature of the meat increases, the meat will take less smoke.
- When the internal temperature reaches 140 to 150, the meat will not take on any more smoke.
- Between 40 and 70 degrees, the meat accepts the most smoke.
- From 70 to 140, it takes much less smoke.
- Above 150 you are just generating heat, regardless of whether you are continuing to cook with wood.
- So the best method is to get your meat on the smoker cold.
