"Dave Bugg" > wrote in message
news
> Nonnymus wrote:
> > I have a pet theory about smoke rings in meat, but will defer to the
> > wisdom here in the newsgroup. My theory is that the smoke ring is
> > not caused by smoke, but rather carbon monoxide given off by the
> > incomplete combustion of the wood or charcoal.
>
> Smoke ring is caused by the nitrates and nitrites contained in wood
> smoke reacting to myoglobin in muscle tissue. CO has nothing to do
> with it at all.
> --
> Dave
> www.davebbq.com

Exactly. I can make a beautiful "smoke ring" with Tender Quick®, even if
it's cooked in the oven (not that I'd do this)>
;-)

BOB