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Unread 01-12-2013, 07:19 PM   #6
is one Smokin' Farker
Join Date: 04-12-10
Location: Houston, Texas
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Originally Posted by Hozman View Post
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.
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