How long does meat absorb smoke?
follow-up -- about chicken -- I'm thinking about smoking for a bit, pulling the fire out of the firebox (for safety), and then switching to gas.
The idea is to achieve some apple smoke flavor and then take advantage of the potentially higher and steady heat of gas (which is still indirect in my smoker, although above 275 the radiant heat reaches the meat more directly than at 230-265).
Should be the same principle as moving to an oven but without the downsides.
Salient question -- how long does meat most actively absorb smoke? To what temperature, more specifically? Chicken, ribs, butts, brisket -- are there major differences?
Big homemade smoker on a trailer, Weber grill, firepit