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Smoke Rings
Comments
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Lonnie Jaycox,
I have a set of Mickey's rings and have learned to cook with them...from low temps to high temps. They aren't perfect and Mick himself will tell you that, but if you keep a record of what works you'll zero in on temps much faster and with far more stability then with Miss Daisey. BTW the term "smoke rings" is used about the penetration of the smoke in meat being cooked and not Mick's rings.
Look up his profile on this board and email the rascal. He will respond.
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Lonnie Jaycox, here is Mickey's Email address mtinnon@gcdies.com. He will be glad to send you the info you want.
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