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Unread 10-02-2013, 11:24 AM   #31
aawa
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Quote:
Originally Posted by Damn True View Post
Anyone have any thoughts on the fairly minimal smoke ring? Is this a function of the process, or perhaps attributed to the type of wood used?


.
There are several things that will effect the smoke ring.

* Salts/nitrates in your rub
* Time in the smoke

I have gotten plenty of good smoke rings cooking at 300+ degrees. I apply the rubs to my meats as the pit is coming up to temp and these are smoke rings I have gotten on different cuts of meat.




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