Ive searched the archive but couldnt find an answer. I was wondering if anyone knows a good explination to how the smoke ring is formed on meats. I know its the smoke penetrating the meat but is there a more in depth explination.
Im having some friends over and want to do ribs and chicken. The chicken is always pink and everyone thinks its not cooked. I tell them its been on for 2-3 hours but would like to dazzle them with a better explination. I know its something about the gasses released from the wood.
Im having some friends over and want to do ribs and chicken. The chicken is always pink and everyone thinks its not cooked. I tell them its been on for 2-3 hours but would like to dazzle them with a better explination. I know its something about the gasses released from the wood.