MEAT
Is lookin for wood to cook with.
From my understanding to much smoke is not good. But everytime I add wood to my smoker it smokes. Right?
When is smoke to much?
When is smoke to much?
There is such a thing as too much smoke. Oversmoked brisket and ribs are the two bad ones that come to mind. Can you oversmoke a pork butt? maybe not but brisket, definitely. Too much smoke is when your meat temp rises above 125-130 farenheit. After that, meat won't accept any more smoke and your just adding to the soot on the outside. Use charcoal and wrap that dude in foil if you have to smoke another meat.