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We’ve gone through the basics of smoking before. But today, we’re going to go a little more in-depth. In the world of barbecue, the ‘smoke ring’ is considered the hallmark of a job well-done. For the unindoctrinated, the ‘smoke ring’ is what Pit Masters call the small layer of pink underneath the browned crust (or bark) of smoked meats. Today, we’re going to get into what causes that smoke ring, and some of the science behind smoking meat in your backyard.  To understand the smoke ring, we have to understand some...