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Smoke Ring

Cookinbob
Cookinbob Posts: 1,691
in EggHead Forum
There was a fairly long thread here recently about a smoke ring, and why it is sometimes hard to get one.  I smoked a london broil a few weeks ago and sliced it up and froze a bunch for sammies.  Making lunch today I noticed that my beef had a smoke ring.  I don't recall seeing it when I sliced originally, butr it is there now, and the meat is definitely smoked.  I cooked this on the small at about 200 Deg to an IT of 125.image
XLBGE, Small BGE, Homebrew and Guitars
Rochester, NY
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