The smoke ring is a region of pink-colored meat in the outermost 8-10 millimetres of smoked meats. Myoglobin is rusty colored because it has an iron compound called a heme and it is responsible for most of the color of meat. #3. Once the meat reaches 140F, the smoke won't be able to affect it anymore. Wet fuel creates more smoke, but its not the kind of smoke you need. 0: 10: February 28, 2023 Apple HomeKit. At the same time, bring the lower jaw slightly but rapidly upward.