Thanks Boshizzle and Pitmaster T for a very interesting discussion!
All the talk of baking soda got me thinking about how it is used in baking and frying. According to Wiki:
"Thermal decomposition causes sodium bicarbonate alone to act as a raising agent by releasing carbon dioxide at baking temperatures. The carbon dioxide production starts at temperatures above 80 °C" [176°F]
What do you guys (or any other Brethren) think about how baking soda might affect bark production based on the release of CO2?
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