Originally Posted by Bearcarver
Thanks mfreel----Your Red Text says it all.
The whole link from redheelerdog explains it even better.
Check that link out, Joe! Don't believe anything I say. I only give my opinion on a lot of these Threads.
Meat can look good & taste bad, and it can taste good & look bad. It depends on who does the cooking.
I'm done---This has been covered on hundreds of threads on this Great Forum.
I admit my English and especially my writing skills are not the greatest.
It is a second language that I'm still learning, trying to anyway.
For whatever reason, one of us is misunderstanding the other's comments?
What do you mean when you say things like this? If you don't mind me asking.
Or we can just forget about a smoke ring, because it's all show anyway.
Again, maybe I'm misinterpreting things but to me it almost sounds like smoke ring envy?
Bear, I never said smoke rings add flavor because I honestly don't know for sure if they do or not.
Ribs as an example....
I've smoked them using electricity and charcoal. Never did get a smoke ring to form using electric. Were the ribs good without a smoke ring? Yes, they were delicious.
With charcoal, I always get some degree of a smoke ring. Are ribs good with a smoke ring? Yes, they are delicious.
Do I think ribs taste better from a charcoal smoker? Yes, I do.
Do I use charcoal so my ribs form an "all show" smoke ring? No, I use charcoal because I like the taste which includes a nice smoke ring.
Do I think ribs with a smoke ring look better? Yes, I do.
Do I knock peoples ribs that don't have a smoke ring? No, I do not.
Why? Because it's not a nice thing to do.
Am I offended? No, I'm not. Just sayin'
Hope you're not either.