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Unread 10-07-2011, 08:56 AM   #2
HeSmellsLikeSmoke
somebody shut me the fark up.
 
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In my experience the smoke ring stops forming at around the 140 degree mark, but all meats continue to absorb smoke to a diminishing degree as long as they are exposed to it.
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Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
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