Don't know if it's true or not.
I've read that if you put cold meat into a heavy smoke it will produce what we call a smoke ring on the meat, which in reality has less to do with smoky taste and more to do with how gases in the wood smoke interact with the pigment of meat.
I've not been getting a good smoke ring on smokings in the electric and now I'm thinking its because I've been adding wood just as I'm adding cold meat to the pre-heated but not pre-smoked smoker. Maybe I should get that box really smokin before I add cold meat.
I'm certainly going to test this in my next smoking.
Anyone have any knowledge about smoke rings and how they interact with meat? Do they form in the early part of the smoking or develop throughout the smoking? When should the smoking begin? How much is too much? This is totally hit or miss territory for me and simple answers are most welcome.
I've read that if you put cold meat into a heavy smoke it will produce what we call a smoke ring on the meat, which in reality has less to do with smoky taste and more to do with how gases in the wood smoke interact with the pigment of meat.
I've not been getting a good smoke ring on smokings in the electric and now I'm thinking its because I've been adding wood just as I'm adding cold meat to the pre-heated but not pre-smoked smoker. Maybe I should get that box really smokin before I add cold meat.
I'm certainly going to test this in my next smoking.
Anyone have any knowledge about smoke rings and how they interact with meat? Do they form in the early part of the smoking or develop throughout the smoking? When should the smoking begin? How much is too much? This is totally hit or miss territory for me and simple answers are most welcome.