What causes a smoke ring

[Gizmo]

Not that long ago somebody on here gave a short explanation of the actual chemical causes of a good smoke ring and I can't find it on here - even searching it...
Anybody help me find it?

[SoloQue]

FROM THE WEBSITE AMAZING RIBS

The smoke ring in meat is caused by four things:

1) Low temperature cooking,
2) combustion of the wood at high temperatures to form nitrogen dioxide,
3) nitrogen dioxide, and
4) moisture on the surface of the meat to help move the water soluble nitrogen dioxide into the meat.

When these conditions are met, nitrogen dioxide in wood smoke reacts with the myoglobin in meat to form nitrites and nitrates. These are the same compounds added to hot dogs and other cured meats to preserve them and they also give them their pink color.

When smoke roasting, the moist meat absorbs smoke. Less smoke is absorbed as the cooking continues because the surface of the meat begins to seal and becomes saturated with smoke. For this reason putting a pan of water in a smoker helps create a smoke ring. In fact some smokers, called water smokers, have water pans built in.

Most of the smoke flavoring occurs in the first hour or two of cooking so adding wood to the fire late in the cook doesn't create as much flavor. It also allows moisture to escape. It's better to just leave the door closed.

[smokendink71]

[Gizmo]

Thanks Solo!
I just couldn't remember nitrogen dioxide --> myoglobin --> nitrites/nitrates

[SoloQue]

MOISTURE + HOT SMOKE FROM WOOD = RING THIS GOOD
TOO MUCH SMOKE = BAD
I LIKE BBQ

[smokendink71]

again lol

[PvilleComp]

Or as Ted Nugent would say... Just kill it and add fire.

[maccas66]

I always thought it was the way you held your lips when exhailing the smoke!, with kind of a sharp jaw movement at the same time!

[Jethro1]

That's what she said...

[The Czar]

Solo.....

Jethro1.......

[Frank_Cox]

STICKY......