For those brethren not cooking with wood, how long into a cook do you have smoke? I've read that you only need smoke for a half hour at the beginning of the cook.
I'm asking because I cook with gas and use pellets for the smoke, but I imagine it'd be a similar question for charcoal cookers - do you keep adding wood until the cook is finished?
I grill a lot but have only smoked a few times and have found that poultry in particular can be over smoked. Just wondering how long does it take for smoke flavor to happen. Don't care about a smoke ring, just the flavor.
I'm asking because I cook with gas and use pellets for the smoke, but I imagine it'd be a similar question for charcoal cookers - do you keep adding wood until the cook is finished?
I grill a lot but have only smoked a few times and have found that poultry in particular can be over smoked. Just wondering how long does it take for smoke flavor to happen. Don't care about a smoke ring, just the flavor.