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Old 04-27-2014, 02:30 PM   #15
is Blowin Smoke!

oldbill's Avatar
Join Date: 05-30-13
Location: Kyle, TX

Here's an interesting article about smoke and it's effect on meat. Scroll down to the heading "Smoke And Food".
As the article points out, smoke does continue to collect on the surface of the meat as long as there is moisture present but as for actual "penetration" there is very little. The smokiness of BBQ is really in the bark, not deep into the meat.
Never Trust A Skinny Cook!!!
Lone Star Grillz Vertical Offset, New Braunfels Black Diamond Offset (Retired), Weber Kettle
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