View Single Post
Unread 02-11-2013, 09:57 PM   #5
Quintessential Chatty Farker

Moose's Avatar
Join Date: 10-12-08
Location: Los Angeles, CA
Downloads: 0
Uploads: 0

Originally Posted by HeSmellsLikeSmoke View Post
140 degrees is when the smoke ring stops forming. Meat accepts smoke to a varying degree all the time it is exposed to it.
Yes, unless the meat has been seared and has a crust on it which is what the OP was asking about - at that point, smoke penetration is nominal at best.
The Fun Never Stops at the BBQ Brethren Throwdowns
Custom Avatars by Grillman
Frankenweber Pizza Kettle/Big Red UDS/Pit Barrel Cooker/Vision Kamado/Purebred American Rat Terrier Whisperer

Moose is online now   Reply With Quote