Meat temperatures

P

PKimminau

New member
Hello everybody!
I seem to recall having read or been told that once meat reaches a certain temp. it will no longer accept more smoke flavor.
My question(s) are: Is this true?
If this is true, what is the magic number?

Thanks for your input.
 
TentHunter

TentHunter

Moderator
Like Rip said, welcome to the forum!

It is true and its when the OUTSIDE layer of meat hits 140° and the cell membrane starts contracting forming a wall effect that it stops accepting smoke.
 
Last edited:
P

PKimminau

New member
Hey,
Thanks everyone for your info,
Great to be here, I'm picking up some good information.
I'm new to pellet cooking, so I have to adapt from my old gas grill techniques.

Thanks again!
 
You must log in or register to reply here.
Top Bottom