I been thinking about this. Does the smoke/flavor stick better to wet or dry meat?
What you need is a moist surface, but not dripping wet. You are first looking for smoke penetration, that occurs at the surface. To make a long story short, so some don't have to bring out the popcorn; :) this chemical reaction needs water to transform and bond to the meat. If the surface is too moist, the chemicals can dissolve into the liquid then drip off. If the surface is too dry, it will reduce the chemical reaction.
When the meat surface get to at temperature at which smoke penetration stops or slows down, smoke particles will continue to adhere to the surface.
Great explanation Hab. Thanks.
Quote from: Habanero Smoker on March 02, 2013, 01:46:27 AM
What you need is a moist surface, but not dripping wet. You are first looking for smoke penetration, that occurs at the surface. To make a long story short, so some don't have to bring out the popcorn; :) this chemical reaction needs water to transform and bond to the meat. If the surface is too moist, the chemicals can dissolve into the liquid then drip off. If the surface is too dry, it will reduce the chemical reaction.
When the meat surface get to at temperature at which smoke penetration stops or slows down, smoke particles will continue to adhere to the surface.
Good thing for microwave popcorn ;D
Good explanation Hab. Thanks
Quote from: iceman on March 02, 2013, 04:50:58 PM
Quote from: Habanero Smoker on March 02, 2013, 01:46:27 AM
What you need is a moist surface, but not dripping wet. You are first looking for smoke penetration, that occurs at the surface. To make a long story short, so some don't have to bring out the popcorn; :) this chemical reaction needs water to transform and bond to the meat. If the surface is too moist, the chemicals can dissolve into the liquid then drip off. If the surface is too dry, it will reduce the chemical reaction.
When the meat surface get to at temperature at which smoke penetration stops or slows down, smoke particles will continue to adhere to the surface.
Good thing for microwave popcorn ;D
Good explanation Hab. Thanks
I had a mouth full of coffee when I was reading this. Darn near ruined my keyboard. ;D ;D ;D ;D