[QUOTE=troutbug;3906131]
Quote:
Originally Posted by Xbolt7mm
Iv never really had a smoke ring using a bradley. Only a stick burner.
The smoke ring is just a chemical reaction. Some people use pink salt to give it that "look". Moisture also plays a part in obtaining that smoke ring.
When you burn wood, it creates a gas known as nitrogen dioxide. The gas dissolves on the wet surface of the meat, binding with the myoglobin, and preventing it from becoming that dreaded brown metmyoglobin. The smoke locks in that prized pink color.
Some meats like beef have a much higher metmyoglobin so I could probably get it with my bradley which I have before.
Its not a big deal unless your in competition. Food tastes the same either way
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Hmm weird,, i got smoke rings on my bradley all the time,,,weird