Howdy Folks,
Over the past few days a number of members have asked about the formation of a "Smoke Ring" in BBQ meats. I did a little poking around the net and found this document. I wish to credit the author, Joe Cordray is the Meat Extension Expert at Iowa State University’s nationally renowned Meat Lab, located in Ames, IA. He has been writing for The BBQer since Fall of 2001 as the source of the article.
This article is a little technical, but does explain the thing rather well. Hope you enjoy it.
Take care, have fun, and do good!
Regards,
Meowey
Over the past few days a number of members have asked about the formation of a "Smoke Ring" in BBQ meats. I did a little poking around the net and found this document. I wish to credit the author, Joe Cordray is the Meat Extension Expert at Iowa State University’s nationally renowned Meat Lab, located in Ames, IA. He has been writing for The BBQer since Fall of 2001 as the source of the article.
This article is a little technical, but does explain the thing rather well. Hope you enjoy it.
Take care, have fun, and do good!
Regards,
Meowey