Keri,
I still consider myself relatively new. So I will ask a couple of questions, one of which I wanted to ask for some time now. First question - So the "smoke ring" (not artificial)will only occur if smoke/wood is used in the beginning of the cook? If smoke is entered during the last half of the cook - then the smoke still flavors the meat, but without the ring (assuming last half temperature was above 140 degrees) - right?
Final question: Do you know if there is a way to tell whether or not the meat was parboiled...given no smokering? When I was grilling my spares in times past, people would ask if I parboiled and I said no...but I don't know if there is a way one can look at the meat. Any help is greatly appreciated. Sorry for making such long questions.
I still consider myself relatively new. So I will ask a couple of questions, one of which I wanted to ask for some time now. First question - So the "smoke ring" (not artificial)will only occur if smoke/wood is used in the beginning of the cook? If smoke is entered during the last half of the cook - then the smoke still flavors the meat, but without the ring (assuming last half temperature was above 140 degrees) - right?
Final question: Do you know if there is a way to tell whether or not the meat was parboiled...given no smokering? When I was grilling my spares in times past, people would ask if I parboiled and I said no...but I don't know if there is a way one can look at the meat. Any help is greatly appreciated. Sorry for making such long questions.