tag:blogger.com,1999:blog-9220004977802547598.post1498507144409137902..comments2024-03-28T09:31:00.464-04:00Comments on Q 4 Fun: BBQ 101 - Parts of BBQ and Judging Criteriasgibbsdesignhttp://www.blogger.com/profile/02308597562753544594noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-9220004977802547598.post-29119854545030276782016-04-12T02:39:22.047-04:002016-04-12T02:39:22.047-04:00This comment has been removed by a blog administrator.jadehttps://www.blogger.com/profile/13835847777966515522noreply@blogger.comtag:blogger.com,1999:blog-9220004977802547598.post-31077226721281956822015-05-26T09:56:12.205-04:002015-05-26T09:56:12.205-04:00"The meat takes on a red tinge due to a chemi..."The meat takes on a red tinge due to a chemical reaction between the smoke and the meat."<br /><br />This is incorrect. The "smoke ring" comes from the interaction of myoglobin in the meat and nitric oxide being released from the burning wood/charcoal. Smoke will not add any pink smoke ring to the meat. You can easily achieve a smoke ring with no smoke!Nick Garretthttps://www.blogger.com/profile/05566939253023591924noreply@blogger.com