quote:Originally posted by mneeley490:
Not sure I understand the question. The pellets are wood. Smoke rings are created by the meat absorbing the nitrogen dioxide produced from burning wood or charcoal.
I understand the pellets are wood. But, isn't it compressed wood? If so, what is the binding agent? And do you think that material inhibits the smoke ring. My understanding is that if you are BBQing, you want the lower temperatures anyway.