Grill-Share

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How long to smoke

Does it make a difference when you smoke them for six hours or more, as opposed to just one hour? I've heard it both ways. I've only had them when they've been smoked for several hours, but I've heard some say that's unnnecessary. Im interested to hear what you guys think.

Replies to This Discussion

Permalink Reply by melissa gigax on April 22, 2009 at 8:45am

Jake,
One hour will not infuse the smokey flavor that most of us are looking for. 2 hours minimum, but 3-4 is best. More than that, in my opinion (unless you are smoking a large quantity) is not necessary.

Permalink Reply by Ron Rowe on April 22, 2009 at 8:53am

Hi Jake,

I think it depends on a few things. The kind of wood you're using for smoking, the type of meat (or fish), and finally how smoky you like the food to taste. With beef and pork, when smoked correctly you should see a smoke "ring" around the meat when you slice it, you're not gonna get that with smoking for only an hour. Different types of wood are going to make a difference as well. Fruitwood in my opinion gives a more delicate flavor that mesquite or hickory so I tend to smoke the meat a bit longer when using it. Genrally speaking though I would say 2-4 hours for meat and 1-2 for fish.

Permalink Reply by Ken Chiatello on April 22, 2009 at 11:20am

I agree with the responses so far, but more importantly is the temperature at which you smoke the ribs. Low and slow seems to work the best for me. It allows time for the smoke to permeate and flavor the meat without causing it to dry out.

Permalink Reply by Ron Rowe on April 22, 2009 at 11:56am

Ken Chiatello said:

I agree with the responses so far, but more importantly is the temperature at which you smoke the ribs. Low and slow seems to work the best for me. It allows time for the smoke to permeate and flavor the meat without causing it to dry out.

Excellent point Ken, I guess I shouldn't take for granted that low and slow is the method everyone uses. I use the firebox on my char griller for the coals and chips and leave the vent between that and the main cooking area open about 3/4 of the way. The temp in the main box stays at about 160 while the smoke pours through

Permalink Reply by Leland Meyer on April 22, 2009 at 1:29pm

I use a side box for indirect smoke at 150 degrees with brickets, hickory, mesquite, oak & a water tray. I move whatever I'm smoking in back and forth and up to a rack on the grill side depending on how it looks.

I tend the fire and water every 30 min. I open the grill every 1-2 hrs.

I smoke ribs for 6 hrs. I've tried less but seems to workout for me & my setup the best.

Just an FYI I always smoke kielbasa while I'm smoking ribs because I just feel it's a waste to not use all of that smoke. :-)

Permalink Reply by Ken Chiatello on April 23, 2009 at 4:23pm

I know what you mean - I try to multi-task my smoking as much as possible. I've had great success with pheasant breasts, salmon, and a whole variety of poultry and sausage products. Just can't beat the layer of flavor that smoking adds.

I even pre-smoke my thanksgiving turkey and finish it off in the oven. Mmmmmm! And you can't imagine how good turkey soup tastes when made from the smoked carcass and leftover meat.

Permalink Reply by Steve Fennelly on April 24, 2009 at 12:01pm

Jake, When we're doing our ribs we go no less the 2.5 - 3 hours. I'm not a big fan of the all day cooks
and going less tends to leave a tough rib for both judging and the general public.

I'm a firm believer in the old saying "you can't rush success, but, You can give it a little nudge to make it happen sooner"

Permalink Reply by Lorront L. Carney on April 24, 2009 at 9:21pm

sounds like a lot of good advice, i use lump charcoal and hickory chips, sometimes i'll put a cast iron pot full of apple juice in the smoker and let that steam infuse and moisten the meat.....i love this site,

Permalink Reply by Bob Hill on April 25, 2009 at 8:57pm

I like to smoke babybacks for two or three hours and then wrap in foil for two hours at 250, that the way Momma likes em and if SHE is HAPPY all is right in the universe. And I have done ribs every which way you can think of and in my opinion this method works the best...Bob Hill

Permalink Reply by Bob Hill on April 25, 2009 at 9:00pm

Bob Hill said:

I like to smoke babybacks for two or three hours and then wrap in foil for two hours at 250, that the way Momma likes em and if SHE is HAPPY all is right in the universe. And I have done ribs every which way you can think of and in my opinion this method works the best...Bob Hill

Permalink Reply by Gary on April 28, 2009 at 11:00am

I understand getting the smoke taste, however what about the tenderness, was is the best way to get the ribs tender, I am talking about fall off the bone tender

Permalink Reply by Dale Dutcher on April 28, 2009 at 5:01pm

and another thing to thin about as well, are you usin a cold smoker, or are you using wood on an open grill....it really all depends on how much of a smoke flavor you like....on an open grill, 3-4 hours definetely...you will have a great smoke flavor, and your ribs will be juicy and falling off the bone....but not to hot.