Q: Dr. BBQ,
I use mostly lump charcoal and add smoke wood chips throughout the cooking cycle. How does smoke wood affect flavor in the meat at different temperatures and at different times in a cook?
A: Hi Bob,
Smoke wood will flavor the meat throughout the cook unless of course you wrap the meat in foil. There is the possibility of over-smoking if you continue to add wood the whole time for a long cook, especially if you use a strong wood like hickory. Most cooks I know prefer to use more wood at the beginning to enhance the color and less at the end to avoid over-smoking. As for the temps, if your fire is smoldering it has a tendency to give a bitter taste to the meat but if you can keep a hot fire while cooking at a low temp it will not make a difference in the smokiness. The difference will be in the shorter cooking time and less time for the meat to be flavored by the smoke.