On Monday, October 30, 2017 at 7:57:24 PM UTC-5, Ed Pawlowski wrote:
>
> On 10/30/2017 7:24 PM, wrote:
>
> > Back in the Spring I was giving some serious consideration in to
> > buying a smoker. But I didn't relish the thought of babysitting
> > it for 12 hours feeding it wood. I can smoke on the Weber for 2
> > hours then finish whatever it is in the oven at 325° for 3 hours.
> > Fantastic results every time!!
> >
>
> I get the same results with wood chunks in my gas smoker. You really
> only need smoke for the first couple of hours and the meat will not
> absorb any more.
>
>
Exactly. I put a packet of soaked wood chips on gray coals and 2
hours is about the length of time it will produce smoke. Once or
twice I've gotten smoke for well over the 2 hour mark and I just
leave what I'm smoking in the Weber until no more puffs.

The meat really looks good when I take it in the house but I know
it's far from being ready.