>>11268929Allow me to explain. Fat renders, turns to greese drippings, somehwere in the neighborhood of 140 degrees. Just below that is where the smoke comes into play, the Smokey flavorful hydrocarbon with the help of some mosture absorbs into the meat giving ot an awesome Smokey flavor. This is calles the smoke ring. Different wooda gove different flavors, im a misquete man myself. If your going to do it properly a rack of ribs you want to smoke for 7 hours, I like to bring my ribs for 3 days before hand in a whiskey peppercorn brine, wash of the brine and into a smoker.
Now for a quick Smokey treat for charcoal grills grab yer self some wood chips and soke them in water for 30 min, rhen grab a handful and shake off the extra water. Then sprinkle that around the outside of the coals. The idea here is to get them to solder and smoke, gives your burgers or wings or whatever your grilling a nice lite Smokey taste of freedom and awesome.
Come on round to America and get yer self some freedoms and Bar-b-que.
