On Fri, 04 Jul 2008 18:32:13 GMT, hahabogus > wrote:



>I only make smoke maybe for 2 hours...more than that and the smoke makes
>it bitter. Depends I guess on the wood. Mesquite is the worst for strong
>tasting smoke. Not that I am very knowledgable on the subject...other
>than what tastes good to me. After say 2 batches of smoke-wood I just
>keep temp constant. I'm presntly working my way thru a crab apple tree.
>The one my daugther cut down. Even only making smoke for 2 hours I get a
>nice red ring.

From what I have been reading on eGullet, and other reputable bbqing
places, after the butt reaches 140 degrees, it has gotten about all
the smoke it can absorb. However, I am taking it as far as I can, up
til dinner. I have read about stalls too, and I don't think it has
reached that point yet.

If it gets really close to dinner time, and the temp isn't at 190, I
may do what some veteran q'ers on eGullet suggest: take it off the
smoker, and wrap it in foil and finish it off in the oven. I would
prefer not to do that, but if I have to, I will.

I know some woods are bitter..and that one can have too much wood,
from what I have read. A little bit goes a long way.

Christine, who has been diligently studying all this.