Originally Posted by Divemaster
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.