Quote:
Originally Posted by Slava
I know that this is late and all (and the final product looked delicious!). Just wondering about the 5 hours of smoke. I don't have an electric, but generally way less than an hour of actual smoke is needed. I think that I read somewhere that most of the actual smoking is infused in about 5 minutes.(I always smoke for longer than 5 minutes, but I'm pretty sure that was the time range) I'm not sure if that is the case with an electric, but I would think that it shouldn't be too much different?
Anyway, I just thought I'd ask...and if it all holds true then maybe that would save you some of your materials so you don't need 5 hours worth at a time.
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I've actually never heard about smoking for 5 minutes. I know with ribs you have to do it longer then that to get that nice smoke ring on the outer edges of the meat. Bradly, the makers of the electric smoker, actually have a great forum and I started off by reading what had worked for other people there, then modifying it to what worked best for me.
I know to from watching competitions on the food network that those guys do some insanely long smokes that produce some amazing things (ie burnt ends).