How long does meat take on smoke flavor?
Strange question I know but how long does meat actually accept smoke flavor effectively? If you put a shoulder or brisket on the smoker for 2 hours and than move it to another cooking method (be it oven or somethig else) that makes for easier maintenance of temps, what would the flavor change be?
I ask because my duo is very difficult to tend for more than a few hours as it uses quite a bit of fuel and I'm thinking about transferring to an oven for the remainder of the time until internal hits desired temp.
I'm saving for a better smoker now so I won't have this problem in the future but until then, this may be my best option.
Chargriller Duo w SFB