Cold surfaces condense smoke through the bubble, like a cold beer condenses moisture on a hot summer day.Lighter particles glide right past the meat's surface around the bubble of air, but.The meat is surrounded by a bubble of stagnant air.Smoke particles and flavor molecules follow air currents through the cooker.Summary of how smoke is deposited on meat:
Without the smoke, you might as well be grilling. How smoke particle deposit on meat during cooking gīarbecue is all about the smoke.
