Author Topic: Question about smoke absorbtion.  (Read 2404 times)

raymillsus

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Question about smoke absorbtion.
« on: October 16, 2017, 08:51:04 AM »
Ok over a couple beers this weekend I had a conversation with a buddy that also smokes alot of meat. I did not believe something he said. I said Meat does not absorb smoke after ~140 deg F, which he agreed with but he said if you want it to be really smokey can can put it back in the fridge and cool it and it will absorb again until ~140 not sure why you would do that but conversations when drinking beer do not have to make sense. It has me thinking if this could be true? Thoughts?
-Ray
Haymarket Va
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SuperDave

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Re: Question about smoke absorbtion.
« Reply #1 on: October 16, 2017, 10:11:36 AM »
Have you done any twice smoked hams?  It might be the same principle.  Store bought hams have already been smoked and cooked yet we smoke them again with great success. 
Model 4, Harrisville, Utah

raymillsus

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Re: Question about smoke absorbtion.
« Reply #2 on: October 16, 2017, 10:25:41 AM »
I have not. Interesting. Not something I had thought about before. Thanks for the information.
-Ray
Haymarket Va
SI #3
Tec Sterling 2 Infrared Grill
USN 1988-1998 Medically discharged.
Biker at heart, I ride for abused children
Great BBQ is a passion.

old sarge

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Re: Question about smoke absorbtion.
« Reply #3 on: October 16, 2017, 10:46:39 PM »
YUP! Twice smoked ham is a real treat.  Goes great with the Thanksgiving turkey.
David from Arizona
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SconnieQ

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Re: Question about smoke absorbtion.
« Reply #4 on: October 17, 2017, 12:03:28 AM »
I have some of my best and worst ideas over a coupla beers. :o
Kari from Madison WI "77 Square Miles Surrounded by Reality"
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raymillsus

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Re: Question about smoke absorbtion.
« Reply #5 on: October 17, 2017, 07:39:26 AM »
I have some of my best and worst ideas over a coupla beers. :o

Me too and for some reason that is when I like to try to fix things. I get the energy and focus to do things. I usually detail my motorcycle when I have been drinking. Funny thing is it always comes out much better than when I am sober. I get OCD when I drink I think. :D
-Ray
Haymarket Va
SI #3
Tec Sterling 2 Infrared Grill
USN 1988-1998 Medically discharged.
Biker at heart, I ride for abused children
Great BBQ is a passion.

JustChillin

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Re: Question about smoke absorbtion.
« Reply #6 on: October 17, 2017, 07:55:38 AM »
I assume from this post, that we can conclude that most great ideas occur from 5-7pm (Happy Hour) :)
David from Roswell,GA. My tools currently include the SI #2 with an Auber, Grill Dome, Solaire 27", Holland Grill (Companion) & Weber (Smokey Joe). The Companion & SJ are primarily used for tailgating.

prudentsmoker

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Re: Question about smoke absorbtion.
« Reply #7 on: October 17, 2017, 09:36:43 AM »
I Googled it and the vast majority of responses agree that there is little or no smoke flavor added after 140.
Brian from Wichita

old sarge

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Re: Question about smoke absorbtion.
« Reply #8 on: October 17, 2017, 11:45:05 PM »
The 140 mark is also the generally accepted temperature when smoke ring production ceases if you are 'cooking' with wood. And why the ring does not penetrate deeply into the meat.
David from Arizona
US Army 70 - 95
SI 3D & Big Red Controller
CS 066 (retired to my son's home)
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Weber Kettle
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Chef's Choice 665 and Rival Slicers
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