Originally Posted by Hozman
Before my WSM I had a big stick burner and the meat got constant hickory smoke throughout the who cook. Now with my WSM I was wondering, they say meat takes in smoke up to 140*. I always start my cook with 3 or 4 chunks then once they are done just just let the WSM do its thing.
Was wondering if my meat temp is still under 140* would it hurt to add more chunks? Thought just give meat some extra smoke.
To be honest, I never worry about it if I'm using a milder wood like apple to smoke. I just keep tossing chunks on the fire. Mesquite is a different story. I never quite understood the term over smoking.