British BBQ Society Forums

Hi
Could any tell me how long you should wait after adding wood chips before you put your meat in the smoker. I did pulled pork for the first time this weekend and I put the meat in straight after I put the wood chips on (only used a handful of oak chips). The first ten mins of the cook were very smokey and the meat did have a strong, but not overpowering smokey taste (it did have a wonderful smoke ring though ).

So I was just wondering if there was a set time you had to wait before adding your meat or is it down to personal taste and experience?

Cheers.

Generally, when the smoke isn't thick. When the smoke turns thin blue, almost invisible.

I don't use chips, I use chunks the size of my fist, and I don't wait for the smoke to change, I wait for the smoker to be at the right temperature. If you're using chips, I would have thought you would want to add your meat straight away as they aren't gonna last that long.

If your experiment with adding straight away worked, I say you're on to a winner!