Smoke Ring Science
I
Origin
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II
Description
The pink ring beneath the bark of smoked meat — caused by nitrogen dioxide from wood combustion bonding with myoglobin in the meat's surface layer. The smoke ring does not indicate flavour depth (electric smokers with nitric oxide injection can produce a ring without smoke flavour), but its presence is the visual signature of a properly managed wood fire.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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