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Most users ever online was 459, 11-07-2010 at 10:58 PM.
Top Poster: PigCicles
Welcome to our newest member, wayno
Not having the facts or anything to back up my theory here. But if the smoke doesn't penetrate the meat, then might it soak in via the moisture from the meat itself? Just some fat for ya'll to chew on while you work this out.
Do you have a plan to test any theories to prove or disprove any thoughts?
Coming in late in the game, I hope no one objects to my observations.
It would appear to me that the man has credentials and that what he states is stated w/o evidence in this article. It may be fact, but is not stated as such in this article. If he cited conclusive evidence then it wouold be, once proven, fact. I say this while at the same time not questioning the man's information.
As to how the smoke flavor gets to the middle of the meat, that is an entirely different issue than smoke ring.
By my experience, smoke ring has nothing whatsoever to do with smoke flavor.
That was pretty much my nutshell statement.
Originally Posted by SmokyOkie
The smoke ring is not a direct result of smoke penetration (or is not caused by), It is.............mikes description.
VDS aka "IT"
Brinkman Smoke N Pit Pitmaster
OUTDOOR GOURMET 11-PIECE COMBO FRYER SET
KCBS Certified BBQ Judge
Formaly "The Q Joint" BBQ Team (The Butt Man)
There's no place like 127.0.0.1
I hereby request that we declare this to be until new evidence is and definitive clarification is submitted.
Like I said, I'm reserving judgement on the "penetration" thing.
"If you can't smell smoke it ain't a barbeque joint" peculiarmike
"Life's tough.....It's even tougher if you're stupid."
- John Wayne
In response to Gluedtoit's question of how the smoke flavour can reach inside the meat, I would suggest the following:
Smoking is not just "dry heat" cooking; its a high humidity thing as well, and the water vapor will probably pick up some of the "smoke" and cause it to adhere to the meat.
The meat is not seared, and contains a good deal of liquid, that moves around the muscles by capillary action, and, logically, this would drag along the nitrates of the smoke into the interior of the meat, thus giving interior "cuts" a smokey taste, even if the "exterior" will have the strongest tasting "smoke" flavour.
When we evacuate a piece of meat from the cooker (be this oven, grill or smoker) we almosy always leave it sit for 20-40 minutes, that we don't instantly lose all the liquids that would otherwise pour out of it when its hot, the liquids "re-distribute" themselves in the meat, and wash the nitrates through it, giving the whole of the work a uniformly smokey taste.
Of course, I'm Canadian, and you guys will disbelieve this as a result....
Originally Posted by gunrunner2491
All in good fun Gunrunner. We don't want to take anything too seriously around here. If we do, somebody might end up getting pissed off, and we can't have that.
There is some fact in your statement, I moved up here from South Texas in November. What I have noticed there are alot of gas grill owners up here. I have only met 1 other person who I believe has a passion for Great BBQ as I do, and I mean BBQ that is made slow and low with thin blue smoke. Granted I hope to meet other BBQ Passionists as my self, but only time will tell. I do spread the word of good BBQ and not what you get at a local drive thru. That is why I look foward to coming home from work and look foward to the new posts of the day. Let me get off my soap box, and apolagize if I offended anyone.
By Bassman in forum Gas Smokers
Last Post: 01-27-2008, 11:27 AM