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Old 05-27-2017, 01:20 PM   #11
zztex
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Join Date: Oct 2006
Location: LaPorte
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Quote:
Originally Posted by JonBoy View Post
You need Nitric Oxide (NO) and Carbon Monoxide (CO) to react with the myoglobin in the meat to form a smoke ring. Only two ways to do that: hot wood/charcoal fire or to chemically treat the meat. I tried several times with an electric smoker to get a ring to form but it doesnt get the wood chips hot enough to produce sufficient quantities of NO and CO. Heres a great website for reference on smoke rings...

http://amazingribs.com/tips_and_tech...moke_ring.html

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Thanks, that article is very interesting and informative

Last edited by zztex; 05-27-2017 at 01:42 PM.. Reason: Added
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