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Chef Stef tells it like it is.

I won't go into the science behind the smoke ring for many reasons. One, I am not a professionally trained Chef or Food Scientist. I am merely a home cook that does a lot of research.

One of my favorite things is the smoke ring. Mostly because I am a nerd that thinks its super cool. The smoke ring really has nothing to do with smoke per se. Its all about the science which as I said, I am not an expert on... What I can tell you is that you have a max of 3 hours to get smoke flavor into your protein and if you want the ring, you have to put it in cold. Room temperature generally won't do it. You don't believe me? Try it out for yourself...#putaringonit πŸ’

Cheers! πŸ·
Stef. πŸ”ͺ