February 24, 2013 at 8:26pm
Sorry E-man, let me clarify my methodology. When you here me say 2 hour smoke time, I am refering to an electric smoker set -up such as the smokintex. Not that I am only cooking for 2 hours. The electric smoker is different than a wood fired smoker. It uses hard wood chips and will burn the wood fast. It will put too much smoke into the food if you just keep loading it with wood for the whole 18 hours that I do the brisket for. If I cook a brisket in an electric smoker, I use 2 hours of heavy smoke followed by 16 hours at 225 degrees. For my unit that is 8 ounces of wood. It will run out of smoke after about 2 hours, then I leave the door shut and the tempature control on 225 degrees for the next 16 hours. However, when I use a wood fired smoker such as my J&amp;R Manufacturing Oyler pit I use 100% wood (no gas-no electric), it will receive smoke for the whole 18 hours at 225 degrees that I cook the brisket. This pit uses logs not chips, so as you pointed out the smoke is different, because of the whole logs burning. So the amount of time that the meat is introduced to smoke is different depending on the type of smoker you use. Electric smokers with wood chips-no more than 2 hours because it is a more intense smoke. Wood only smokers you can go as long as you like and not mess up the meat, because of the tempature that the logs are burning at will make the smoke as you said, have less creosote. I have a couple of Southern Pride gas assist with wood logs that can also burn wood for 18 hours without messing up the meat however I have retired them because I hate gas. Most of the time the briskets, butts and ribs go into the wood only pits, and I reserve the electric smokers to cook ducks and pre-smoke whole ribeyes. So basically what you said is correct about the white smoke. Just don't think that it works the same on electric pits. If you smoke a brisket on my electric pit for 18 hours and keep loading chips into it, it will taste like a bon fire. Here's a pic of the 2. The Oyler is a beast. You can load 14 cases of ribs on to it. The electric will cook 8 ducks at a time. I had a couple of those pressurized smokers. They were made by Smokarama. They sucked. Made the meat look like potted meat. A real mother to clean and keep all the innerds running well. If you will power your smoker with logs that are burning, you can have that smoke go to the meat all day because of the heat that the logs produce will dissapate any of the extra carcinagins because of the heat at which the smoke is being created.