JerBear wrote:Many of the recipes I read state light smoke for x period of time, or medium smoke for x quantity of time.
How do you define light vs. medium vs. heavy?
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JB,
In 1951, two scientists, Manerberger and Mirkin, researched many aspects of smoke and its effect on meats. They defined smoke quantity by stating that the density of smoke is measured by how much light is seen through it.
"smoke is thin when a 40watt globe's light can be seen through it a distance of 7 meters, and thick when from a distance of 600mm it cannot be seen"
How this can be applied to your smoker is another question. Many tasters (mostly women) might say there is too much smoke, and that is the measure by which I go by, the taste. It is also affected by the woods one uses in the first place.
Regards, Gus