This goes out to you seasoned Pitmasters...
I am interested in your opinion on what appears to be a smoke ring inside fatties is really that or could it be the cure in the bacon and the smoke already in the bacon causing the effect. It just seems to me that the meat is shielded enough from the smoke by the bacon weave to prevent an actual smoke ring to develop in the short amount of time they're being smoked. The last two fatties I made were done in my oven and they still appear to have smoke rings?
I am interested in your opinion on what appears to be a smoke ring inside fatties is really that or could it be the cure in the bacon and the smoke already in the bacon causing the effect. It just seems to me that the meat is shielded enough from the smoke by the bacon weave to prevent an actual smoke ring to develop in the short amount of time they're being smoked. The last two fatties I made were done in my oven and they still appear to have smoke rings?