How much time do I need to achieve a smokey flavor in bbq?
Smoking time depends very much on what you are smoking and the size if it.

It is possible to smoke meat too much, it is important not to strangle the original flavor of what you are smoking.

Mussels for example, should only have a couple of minutes, since they have a very delicate flavor. Fillet of trout should have some 20 minutes, sausages a couple of hours depending on the stuffing and a whole ham even longer, maybe a day or two.

Smoke is not necessarily most effective at the beginning of the cooking process. Some meats may benefit from being cooked first, followed by smoking for flavor.

When I make spare ribs for a lot of people it can be cumbersome to do it on the barbecue. Instead I divide the process up.


Boil the meat
Smoke the meat (to give it the taste of barbecue)
Marinate the meat
Finish under the broiler