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Unread 10-03-2013, 07:33 AM   #43
aawa
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Quote:
Originally Posted by Damn True View Post
So if I understand correctly....meat at room temp going into the smoker + relative short time in the smoker + no nitrates & relatively little salt in my rub = minimal smoke ring.

It's a largely aesthetic element so I'm not concerned about it, just curious as to the different result from past cooks.
That is correct.
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