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Smoke Absorption Revisited

JSlot
JSlot Posts: 1,218
edited November -1 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
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