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Smoke Absorption Revisited

JSlotJSlot Posts: 1,218
edited 9:01PM in EggHead Forum
I know this has been clarified before, but I'll repeat it for anyone who is just joining the forum and since references were made about it in the chips/chunks thread. Meats will absorb smoke FLAVOR as long as there is smoke passing over and around them. However, the chemical reaction that makes the beautiful smoke ring COLOR stops when the meat temp reaches 140°, give or take a few degrees.[p]Frosty Ones!
Jim

Comments

  • JSlot, Being one of the new guys on the block it sure helps to have the wisdom of you veterans out there!!! Thanks for the explanation!!! Joe
  • JSlotJSlot Posts: 1,218
    Welcome to the club, Joe. You'll be answerin' other folks questions in no time. LOL.[p]Jim
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