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using wood chunks and how much smoke

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Posted by MaryAnn on July 28, 2011 at 20:05:48:

There were some posts down below for a new person about using wood chunks for smoke flavor. A couple of responses mentioned that meat does not take on more smoke flavor beyond 140 degrees internal. Can I respectfully say that this is not true and the internal temp refers to the smoke ring? Or something close to that? Thank you anyone for your comments. Mary Ann

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