Posted: 6/16/2012 6:44:12 PM EDT
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I am new to smoking meats. How long does the meaty take the smoke, after that it is all about the heat right? Posted Via AR15.Com Mobile |
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In theory, it never stops. Practically speaking, 3 hours or so.
The surface gets loaded up with nitrates but they can't diffuse into the meat before the meat is finished cooking; also, as you cook the meat is drying out which impairs the movement of the nitrates. eta: the above is a guess. |
| Depends on heat and he meat. I run meats at about 180 to 200 degrees for a stupid amount of time.cook low and slow, pour the wood chips to it, wait till the meat reaches temp (180 is generally safe). I have spent 14 hours on a pork loin, 24 on a whole hog. Hit it every now and then with a cider/vinegar mix to keep moist. |
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All depends on heat as several others have stated. Keep temps low and you can smoke your meat for days!
Salmon is best if you can smoke it for 7 or 8 hours without high temps, pork and birds you want to smoke for a couple of hours and then get it cooked so you can eat it reasonably soon. Beef you need to do a little longer as it gets done at much lower temps, 135 is medium rare for say prime rib. |