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Re: Super frusturated about lack of smoke ring
@Little Steven Not literally, but for our purposes, essentially. > the ring is actually particulate deposit on the meat [In the technical sense that molecules are particles, yes. But this is on a …1 · -
Re: Super frusturated about lack of smoke ring
The smoke ring is produced when trace amounts of nitrogen dioxide in wood smoke are absorbed into the meat (by its cells' internal water), picking up hydrogen and becoming nitric acid, and eventually…3 · -
Re: Commonly used forum abbreviations
GFY (Good For You)1 · -
Re: Do you use Dome Temp or Grid Temp?
The difference is that recipes for the egg were developed with the dome temperature in mind. So to cook at that temperature, but at grid level, is to actually cook the meat at a different temperature…1 · -
Re: Wok Help
The Village Idiot (a member here) I believe recommended the Wok Shop a while ago. I was lurking then, when he would post his wok cooks, and they inspired me to buy one. 14" with two wire handles…1 ·