Does a longer smoke mean more smoky flavor?

[Steve In Pa]

We hosted a small family thing here yesterday and among the guests was my brother in law to does smoking professionally. I got a lot of good tips on preparation etc.
One thing he said was that in his opinion smoking with the intent to apply more smoke to the product will give marginal if any benefits beyond 6 hours.
So I researched that later and found different opinions.
In my case I’d say it’s a moot point since anything I cook longer than 6 hours is probably going to be wrapped in paper or foil anyway.
So let’s hear you thoughts on this.

 

[ANT0407]

We hosted a small family thing here yesterday and among the guests was my brother in law to does smoking professionally. I got a lot of good tips on preparation etc.
One thing he said was that in his opinion smoking with the intent to apply more smoke to the product will give marginal if any benefits beyond 6 hours.
So I researched that later and found different opinions.
In my case I’d say it’s a moot point since anything I cook longer than 6 hours is probably going to be wrapped in paper or foil anyway.
So let’s hear you thoughts on this.

I read somewhere or saw on YouTube that meat doesn't take on any more smoke after it reaches an internal temp of 140. So I've never looked at as a specific time that it would stop taking on smoke. The lower the temp of the smoker the longer it would take to reach 140 when it stops adding additional flavor. I might be looking at it all wrong, im interested in what others have to say. Great topic. Thanks @Steve In Pa !

 

[Redoctapus]

We hosted a small family thing here yesterday and among the guests was my brother in law to does smoking professionally. I got a lot of good tips on preparation etc.
One thing he said was that in his opinion smoking with the intent to apply more smoke to the product will give marginal if any benefits beyond 6 hours.
So I researched that later and found different opinions.
In my case I’d say it’s a moot point since anything I cook longer than 6 hours is probably going to be wrapped in paper or foil anyway.
So let’s hear you thoughts on this.

Good morning Steve,
I concur with the 6 hour benefit deal. The link below breaks down the smoke ring dynamics.
If you read up on corning beef you will get some good knowledge on pink salts, which get the pink color all the way through meat. (it seems the smoke penetration preserves the meat color.)

The Secret to Getting a Good Smoke Ring - Smoked BBQ Source

The Secret to Getting a Good Smoke Ring

Nothing says “expertly smoked meat” more than the distinctive pink smoke ring that circles the edge of the meat when you slice into it. But getting a smoke ring has eluded many a backyard barbecue

www.smokedbbqsource.com

 

[Jimsmokes]

A smoke ring stops forming at 140° but smoke will keep sticking to something as long as it's there.

 

[ANT0407]

A smoke ring stops forming at 140° but smoke will keep sticking to something as long as it's there.

Ahhhhh makes sense. Thanks! And I love the profile pic!