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In Reply to: using wood chunks and how much smoke posted by MaryAnn on July 28, 2011 at 20:05:48:
Here's a website ('bbqfaq') that I found by searching the bbq forum using the keyword 'penetration'. Interesting stuff.
Anyway, there seems to be some posts there by a 'Kit Anderson' in particular in which smoke (flavor) and/or smoke (ring) penetration are discussed.
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