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Old 08-21-2008, 09:28 PM   #31
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This is why we should par boil the meat before cooking it so you can't over smoke it.
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Old 08-22-2008, 07:00 AM   #32
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Just thought I'd end the discussion with a very accurate and informative article on the science of smoke ring formation.

http://www.geocities.com/senortoad/S...bequeMeats.htm

Al
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Old 08-22-2008, 07:30 AM   #33
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The very things he recommends to produce a better smoke ring, are the same things that will cause a bitter "over smoked" taste. Cooler fire, wet, or green wood! Thanks Al. WM
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Old 08-22-2008, 07:46 AM   #34
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Quote:
Originally Posted by Woodman
Well, that is a good point Carolina, I think it causes some kind of "chain reaction", or "osmosis" type of effect that ceases at a certain depth probably dependant on temperature or some other factor. Kind of like a hot water burn would affect your skin to a certain depth without the water actually "penetrating" it. Also, "over smoking" can be percieved differently by different people. Some folks tolerate the flavor more than others. I for one, have never tasted "over smoked" meat. I think that the point about burning a clean, fire is certainly valid. Under seasoned, or wet wood certainly would cause "dirty" smoke. In addition, as Bubba so deftly notes, a hotter fire will burn cleaner and more completely. The hotter the fire, the more complete the combustion and thus, the fewer the residual particulates. I think also, as Bubba mentions, the smaller the chamber, the less the air circulation allowing for the precipitation of those particulates onto the surface of the meat because of prolonged contact. I am not a scientist, but it seems quite logical. to me. Not picking on Witt, he knows his stuff, but the concept that thin , wispy smoke "penetrates" a dense plug of meat just does not make sense!!!
I'm pretty much agreeing to disagree here...just keep in mind that the "dense plug of meat" depending on what cut it is is made up of seperate muscle fibers.... when you cold smoke you want the outside of the meat to dry so a smokering doesn't form and the smoke penetrates the meat......but then again what do I know...I smoke eggs in the shell

[quote=Larry Wolfe][quote=wittdog]
Quote:
Originally Posted by "Larry Wolfe":9n13ykym
Quote:
Originally Posted by "Larry Wolfe":9n13ykym
The meat will take on as much smoke as you give it for the entire cook regardless of the meat temp. This is why you can have BBQ that is oversmoked, if the meat stopped taking on smoke you would never have oversmoked BBQ. The smoke ring stops forming around 140.
Quote:
Originally Posted by wittdog
Or maybe it tastes oversmoked because when the smokering stops forming the smoke just sitts on the outside of the meat and doesn't penetrate..
Where in my post did I state the smoke 'penetrated' the meat?
Gee Larry I don't see that anywhere in your post...and I don't recall quoting you either.....these are just my observations....(I can see where this is going......heaven forbid someone have a different viewpoint) [/quote:9n13ykym]

Look Dave I don't have a problem with anyone having a different viewpoint from what I'm saying so get off your high horse okay? This is not going ANYWHERE. You did not directly quote me, however your post was obvious. I did not take offence to it and you shouldn't have either.[/quote:9n13ykym]
and Larry I'm not on a high horse....but post was directed at Woodman..not you...and it seems like you did take offesne..but I'm not going to argue...or get into it...I could care less..
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Old 08-22-2008, 08:23 AM   #35
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Dave, Larry is gay, and , obviously in love with me. Therefore, what you do to me, you do to him. It's a "gay" thing, we wouldn't understand.......
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Old 08-22-2008, 08:27 AM   #36
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Dave, Larry is gay, and , obviously in love with me. Therefore, what you do to me, you do to him. It's a "gay" thing, we wouldn't understand.......
I thought you were one of those "animal lovers"...
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Old 08-22-2008, 08:35 AM   #37
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Quote:
Originally Posted by wittdog
Or maybe it tastes oversmoked because when the smokering stops forming the smoke just sitts on the outside of the meat and doesn't penetrate..
Quote:
Originally Posted by wittdog
[I'm pretty much agreeing to disagree here...just keep in mind that the "dense plug of meat" depending on what cut it is is made up of seperate muscle fibers.... when you cold smoke you want the outside of the meat to dry so a smokering doesn't form and the smoke penetrates the meat......
Make up your mind.............
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Old 08-22-2008, 08:38 AM   #38
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Quote:
Originally Posted by Larry Wolfe
Quote:
Originally Posted by wittdog
Or maybe it tastes oversmoked because when the smokering stops forming the smoke just sitts on the outside of the meat and doesn't penetrate..
Quote:
Originally Posted by wittdog
[I'm pretty much agreeing to disagree here...just keep in mind that the "dense plug of meat" depending on what cut it is is made up of seperate muscle fibers.... when you cold smoke you want the outside of the meat to dry so a smokering doesn't form and the smoke penetrates the meat......
Make up your mind.............
Read it again...you might be able to figure it out...its' all about what happens after a smoke ring forms or the meat reaches a certain temp....
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Old 08-22-2008, 08:46 AM   #39
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Quote:
Originally Posted by wittdog
Quote:
Originally Posted by Larry Wolfe
Quote:
Originally Posted by wittdog
Or maybe it tastes oversmoked because when the smokering stops forming the smoke just sitts on the outside of the meat and doesn't penetrate..
Quote:
Originally Posted by wittdog
[I'm pretty much agreeing to disagree here...just keep in mind that the "dense plug of meat" depending on what cut it is is made up of seperate muscle fibers.... when you cold smoke you want the outside of the meat to dry so a smokering doesn't form and the smoke penetrates the meat......
Make up your mind.............
Read it again...you might be able to figure it out...its' all about what happens after a smoke ring forms or the meat reaches a certain temp....
I read it over and over and still couldn't figure out your posts, guess I'm not smart as smart as you. I already understoodd what, when, how, etc about the smoke ring. You're contradiciting yourself with your two statements........................it doesn't really matter. Thanks for you time attempting to explain it to me, I will eventually learn.

><> Peace <><
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Old 08-22-2008, 09:01 AM   #40
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Quote:
Originally Posted by wittdog
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Originally Posted by Woodman
Dave, Larry is gay, and , obviously in love with me. Therefore, what you do to me, you do to him. It's a "gay" thing, we wouldn't understand.......
I thought you were one of those "animal lovers"...
It is a FEMALE sheep?
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