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Old 02-12-2013, 07:25 AM   #8
somebody shut me the fark up.
buccaneer's Avatar
Join Date: 10-23-10
Location: The Never Never.

Originally Posted by Moose View Post
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.
What is the science behind this?
Why not?
Hold my dang beer...
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