View Single Post
Old 03-03-2008, 11:39 AM   #84
Pipin' Pig
Full Fledged Farker
Pipin' Pig's Avatar
Join Date: 08-25-07
Location: Charleston, SC

Originally Posted by Divemaster View Post

I think you may be mistaking the penetration of smoke with the generation of the smoke ring... While I know (by Chris's results) that the smoke ring stops generating at ~140-145* internal, I don't believe that the smoke ever stops penetrating the meat.... Just MHO

How do the result's of Chris' experiment show that the smoke ring stops at 140/145*? I don't see any correlation in his experiment to this theory.

And, BTW I am trying to test the ring, not the flavor. Although, I will have to try a taste test to see if there is any significant smoke flavor difference. I will be smoking with lump to which I add one large hickory chunk with every fuel addition.
Derrick "Mor Muc" Russ
Charleston, SC
The Citadel co '93
Bag piper
- Stumps 223
- CB Bandera
- Jen Aire Gas Grill
Pipin' Pig is offline   Reply With Quote