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?
Old Blue BBQ
Lang 60 Deluxe
22.5" WSM (x3), 18.5" WSM, 22.5" OTS
Char Griller Smoker Pro w/ SFB, reverse flow mod