How much time do I need to achieve a smokey flavor in bbq?
What is the minimum amount of time that I need to smoke food (in particular meat) in a smoker to achieve a noticeable smokey taste (assuming I have plenty of smoke)?
Is there a maximum time after which smoking will not appreciably add to the smokey taste? If so, does this imply that I can switch cooking methods without adversely affecting flavor (for instance transition from wood to charcoal, smoker to oven, or wrap in foil)?
Is smoking more effective for flavor transfer at the beginning of cooking rather than the end?
Do these answers vary based on what type of meat is being smoked?
Best Answer
Smoking time depends very much on what you are smoking and the size if it.
It is possible to smoke meat too much, it is important not to strangle the original flavor of what you are smoking.
Mussels for example, should only have a couple of minutes, since they have a very delicate flavor. Fillet of trout should have some 20 minutes, sausages a couple of hours depending on the stuffing and a whole ham even longer, maybe a day or two.
Smoke is not necessarily most effective at the beginning of the cooking process. Some meats may benefit from being cooked first, followed by smoking for flavor.
When I make spare ribs for a lot of people it can be cumbersome to do it on the barbecue. Instead I divide the process up.
- Boil the meat
- Smoke the meat (to give it the taste of barbecue)
- Marinate the meat
- Finish under the broiler
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How long does it take to get smoke flavor in meat?
To figure out how long you need to smoke your meat, you have to take three factors into consideration: the type of meat, the thickness of the meat, and the temperature of the smoker. On average, you will need 6 to 8 hours, but brisket can take up to 22 hours.How do you get the smoky flavor when grilling?
Smoke is made up of gases, water vapor and small solid particles from the fuel. Burning wood breaks down molecules called lignans, and these turn into smaller organic molecules \u2013 including syringol and guaiacol \u2013 that are mainly responsible for the quintessential smokey flavor.What causes the smoky taste and flavor of barbecue?
Our general rule of thumb is to plan on between 30 and 60 minutes per pound. For example, a 16-pound brisket cooked at 275 degrees Fahrenheit will take between 10 and 12 hours. The entire process from trimming, injection, seasoning, and cooking will take between 18 and 20 hours.How to Add Smoke to a Gas Grill
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Answer 2
Interestingly, smoke capture is higher for cold, moist meats. See Greg Blonder's fascinating site. Some people also argue that soaking wood has little impact on smoke quality.
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