Best meat temp's for smoking

[Swindon_Ed]

I'm sure i saw a post from Steve at Royal Q about this but i can't seem to find it now.

I was smoking a couple of pork shoulders at the weekend, and i was wanting to be careful not to over smoke them so i put the smoking wood in when i put the shoulders on. When i ate them i didn't get much of a smoked flavour , and this got me thinking about this point and was wanting to give it another try this weekend.

What temp's should the meat be before i add my smoking wood?

[British BBQ Society]

Make sure your meat is at room temprature when it goes on, you want to add your wood straight away for maximum smokey goodness.

[Mike_P_in_Tucson]

Also, don't just throw on some chunks or chips and let it go at that. I usually keep smoke on the meat for a good 2 hours when smoking a large piece, and 1 hour when doing ribs.

[Swindon_Ed]

Thanks Mike i'll give this a try with the ribs as i've not had great results recently.

[joker smoker]

The amount of smoke flavour you require is your personal preference. Whilst in Tennessee this year I found a lot of the meat to be more smoky than I like but a lot of what i taste in the UK seems to be less smoky than I like. One man's meat is another man's poison...

[esselle]

Something that may help that I only learnt in Tennesse on the cooks class is that apparently meat only takes on smoke flavour until it reaches 140 degrees so that may help. I used to keep the smoke going in for the first 3 hours but now I will follow the temp guidlines as it makes more sense.

[Swindon_Ed]

Something that may help that I only learnt in Tennesse on the cooks class is that apparently meat only takes on smoke flavour until it reaches 140 degrees so that may help. I used to keep the smoke going in for the first 3 hours but now I will follow the temp guidlines as it makes more sense.

This was the bit of info i was looking for i'm sure i've seen it before but couldn't find it.

Thanks.