Quote:
Originally Posted by Fried Meat Ball!
That's correct. A slow, steady smoke will develop a layer of pink. The thicker the ring, the further the smoke has penetrated.
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FMB, this is not correct. The smoke ring isn't caused by smoke at all. It actually has no smoke flavor. It is caused mosty by Carbon Monoxide and Nitrogen Monoxide, which are common combustion emissions. These chemicals prevents the hemoglobin and other natural chemicals in the meat from turning color, which would be sort of a brown/gray color. These gases only penetrate so far, so the pink ring only goes so far. The term smoke ring is a misnomer.