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Reply to "Smoke Ring -- the real story"

Hi Smokin, et al,

Smokin, I have a suggestion for another aspect of the smoke ring experiment. Try adding the charcoal piece after the meat reaches an internal temp of 140 degrees. You would predict that no smoke ring would be seen since the smoking process is supposedly finished when the meat reaches this temp? Almost like a double-blind crossover effect on the study!

I'm visiting my kids in New Jersey and just checked the forum.

I have used a few small pieces of charcoal along with wood chunks to make a smoke ring on ribs and brisket in my Smokette. It does not take much.

Hey, KG-- what is salt peter? Doesn't it have an effect opposite to Viagra? And, is it used in pickling or smoking at times?
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