Stage 3: Burning Bush (700°F to 1000°F)
This is one of the important stages for a good smoke. It happens between the temperature range of 700°F to 1000°F (370°C to 520°C).
When a flame from an external heat source comes into contact with the gases produced in the previous stage, it catches fire. At this point, it may look like the wood is on fire, but technically, it is not the wood but the gases that are burning.
In this stage, a cyclical process of burning begins – the burning flame causes gasification, which causes more flames. These burning gases cause the wood to char, but the wood does not combust.
This process is very similar to the burning of a candle wick. Just like a candle wick burns for a long time without being consumed, the wood isn’t consumed by the fire because of the bubble of flammable gases enveloping it.
During this stage, nitric oxide (NO) is formed. This gas can create smoke rings on the meat provided there is sufficient oxygen. To find the best ways to get a scrumptious smoke ring, head over here!