VIDEO- Dr. Greg Blonder: "Wood, Smoke, & the Smoke Ring" (1hr:39m)

[Spinaker]

What causes the smoke ring to have that iconic reddish, pink hue?

[Spinaker]

What makes some woods better than others for smoking different meats?

[smarkley]

Is a good smoke ring a function of time? As in... the longer you smoke the better smoke ring you will have?

[Ernest]

For that Blue clean smoke, where should the wood chunks be placed? When is the best time to put food in the smoker, when target temp is achieved or when the bellowing smoke subsides?

[fracmeister]

Any special advice for pelletheads to get a nice ring? I have had great luck so far but can always improve.

[Jerod Broussard]

Does the design of bullet and kamado smokers hinder them from developing smoke rings, unless you spritz or start with cold wet meat perhaps, since there is a barrier (water pan/deflector) blocking direct contact of the meat with the heat?

I was curious if this causes the gases to go up the sides, all the way up to the exhaust vent, and out, without any real reason to come in contact with the meat?

[David Parrish]

Bumping this to the top.

[DWCowles]

Awwww "Wood" and "Smoke" my favorite subject

[CandySueQ]

Why do different woods have different flavors and characteristics?

[Letmebefrank]

Excluding appearance, why should we care about the smoke ring at all?

[CurlingDog]

What properties exist in the bark of the tree that make it undesirable for a source of smoke? (i have access to some hardwood slabs and don't want to spend my time debarking it)

[David Parrish]

Bumping again

[Spinaker]

One hour Left !!!!!! This is killing me!!

[Jerod Broussard]

I'll be at church. Nothin' but reruns for me.

[gt651]

Where's the link to the seminar?