"Reg" > wrote in message
m...
> ------------------------------------------------------
> This applies to amoking foods:
>
> "Meat no longer takes up smoke flavor above an internal temp of 140 F"
>
> This is a confusion between smoke flavor and formation of smoke ring.
> It's the smoke ring formation that ceases at 140 F. Although
> the law of diminishing return applies, meat continues to take
> up smoke flavor as long as it's in the presence of smoke.

I agree that the 140º can be mythical, but having done 2 shoulders at the
same time, one finished on the smoker, the other taken in to the kitchen
oven (hadda make room for ribs), I detected no difference in smoke flavor
between the 2. Now, if we're talking cold smoking, that's another matter.
I think it's true that there is only so much smoke flavor a piece of meat
can absorb while hot smoking.

> ------------------------------------------------------
> Substituting salt types:
>
> "When substituting kosher salt for table salt, use twice as much"
>
> This was covered in a thread yesterday. It's closer to an extra
> 20%, not an extra 100%.

Right, and that can easily be proven by actually adding that much more salt.
ouch.

Jack Fable