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Is there a secret to getting a good smoke ring?
How do you guys do it?
Comments
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Don't pull the meat from refrigeration until smoke is ready to go,
I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. -
The smoke ring develops at temps up to 120. you must have smoke, moisture, and temp of meat below 120. As stated above, cold meat at the start will prolong the zone at which the ring will occur. Once the meat reaches 120, the chemical reaction will no longer occur. You will be able to add smoke flavor with continued smoking, but not the pink ring. Remember, smoke, moisture and temp. Enjoy the ride.
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I've heard it forms all the way to 140F, but the meat is cooler in the center when the outside is 140. Point is, it forms a the beginning of a cook. Meat cool and egg temp low is key. The smoke ring is from nitrous oxide reacting with myoglobin in the muscle tissue. The fire generates nitrous oxide and carbon monoxide that both have this effect. Tender quick, pink salt both have nitrite in it that breaks down to nitrous oxide and is a way to "cheat" when added to rub. Once you hit 140 you can crank up the temp - you're not going to get any bigger a ring than you have at that point.
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Ring is for show (but is visually appealing)... and I have also heard of the 140*F cut-off. Smoke will adhere to the meat as long as there is a temperature differential between the meat in the BGE and the generated smoke regardless of temperature.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Ring for show... Taste for go.MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
It seems that the length of time it takes to hit 120* or 140* (I always heard of the higher) makes a difference. Although I like to Turbo cook, if I have time, I like to smoke at 225* for maybe a the first couple of hours. Then ramp up the temp. I get great smoke rings.Of course, keeping the meat cold until ready to put into Egg helps a lot.SpringramSpring, TexasLBGE and Mini
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Thanks guys, I will keep this in mind for my future cooks.
XL owner in Wichita, KS -
_______________________________________________XLBGE
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I've done my last two batches the turbo method, and I didn't get a ring. I got plenty of smoke flavor, though. So I imagine there is something to starting slow.*******Owner of a large and a beloved mini in Philadelphia
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I've heard that rings are no longer part of the judging criteria on the competition BBQ circuits because it can be induced in 'artificial' ways, other than smoke (nitrates?).
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SteveWPBFL said:I've heard that rings are no longer part of the judging criteria on the competition BBQ circuits because it can be induced in 'artificial' ways, other than smoke (nitrates?).
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We just had some big wig bbq competition held in our town yesterday. Just missed signing up to be a judge!! You only have to sign up and show up early so they can tell you what good bbq looks ad taste like. Myron Mixon is always fussing about judges not being legit judges on BBQ pitmasters. Really wish I'd been able to eat bbq all day uesterday._______________________________________________XLBGE
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lump is notoriously bad for producing smoke rings. Real wood is much better. If I want a good smoke ring, I'll put like 8-10 chunks of Oak in instead of 2-3. It tastes exactly the same but more wood (not lump) makes for a better smoke ring. I've also seen that crappy kingsford actually puts off a nice smoke ring. I think even on Naked Whiz (not 100% sure that's were I saw it) someone said to throw a few briquettes in with your lump if you want a better ring. My nephew did a brisket on a WSM for the super bowl with kingsford and wood chips and that damn thing had a 1/2" thick smoke ring that was bright red. The brisket sucked but it looked awesomeKeepin' It Weird in The ATX FBTX
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Your nephew sounds like a red headed stepchild. Did some remember to beat him with a hose for bad brisket?The Cen-Tex Smoker said:lump is notoriously bad for producing smoke rings. Real wood is much better. If I want a good smoke ring, I'll put like 8-10 chunks of Oak in instead of 2-3. It tastes exactly the same but more wood (not lump) makes for a better smoke ring. I've also seen that crappy kingsford actually puts off a nice smoke ring. I think even on Naked Whiz (not 100% sure that's were I saw it) someone said to throw a few briquettes in with your lump if you want a better ring. My nephew did a brisket on a WSM for the super bowl with kingsford and wood chips and that damn thing had a 1/2" thick smoke ring that was bright red. The brisket sucked but it looked awesome
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Eggcelsior said:
lump is notoriously bad for producing smoke rings. Real wood is much better. If I want a good smoke ring, I'll put like 8-10 chunks of Oak in instead of 2-3. It tastes exactly the same but more wood (not lump) makes for a better smoke ring. I've also seen that crappy kingsford actually puts off a nice smoke ring. I think even on Naked Whiz (not 100% sure that's were I saw it) someone said to throw a few briquettes in with your lump if you want a better ring. My nephew did a brisket on a WSM for the super bowl with kingsford and wood chips and that @#!*% thing had a 1/2" thick smoke ring that was bright red. The brisket sucked but it looked awesome
Your nephew sounds like a red headed stepchild. Did some remember to beat him with a hose for bad brisket?Keepin' It Weird in The ATX FBTX -
ah, the ignorant bliss of youth. I have to drink to get it back.
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nolaegghead said:ah, the ignorant bliss of youth. I have to drink to get it back.Don't know what temp rings form at, what I do know is cold meat plus low and slow temps plus some good smoke wood = pink ring. (sounds like an STD)Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Skiddy, I am itching to find out why too.
Uh oh..... TMI -
Eggcelsior said:Skiddy, I am itching to find out why too. Uh oh..... TMIKeepin' It Weird in The ATX FBTX
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Skiddymarker said:nolaegghead said:ah, the ignorant bliss of youth. I have to drink to get it back.Don't know what temp rings form at, what I do know is cold meat plus low and slow temps plus some good smoke wood = pink ring. (sounds like an STD)
I'm exhausted. Stick a fork in me, I'm done. Just prepped a brisket, curried pork roast, deboned two turkeys and prepped them, made 35 pounds of two different types of sausage, diagnosed my neighbor's AC (locked rotor), engineered a rotary bushing with a buddy who's a machinist - bushing is for the yard TV project (full exposure to elements in a GoPro like custom box). And I drank waaaayyyy too much. So I ramble.
The souse vide will be running the next three days.
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The Cen-Tex Smoker said:lump is notoriously bad for producing smoke rings. Real wood is much better. If I want a good smoke ring, I'll put like 8-10 chunks of Oak in instead of 2-3. It tastes exactly the same but more wood (not lump) makes for a better smoke ring. I've also seen that crappy kingsford actually puts off a nice smoke ring. I think even on Naked Whiz (not 100% sure that's were I saw it) someone said to throw a few briquettes in with your lump if you want a better ring. My nephew did a brisket on a WSM for the super bowl with kingsford and wood chips and that damn thing had a 1/2" thick smoke ring that was bright red. The brisket sucked but it looked awesome
Wow, not so sure about this opinion Cen-Tex.We smoke with oak lump all the time and never have a problem getting a good smoke ring.
-SMITTY
from SANTA CLARA, CA
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You get plenty of NO and CO with any wood fire that's in a "reducing" state - O2 limited - what's going on in a low n slow in an egg. That's *not* a fire that's burning full blast hot with an excess of O2. You might get a little more NO and CO (components that react with the iron in myoglobin that make the red smoke ring) with a wood vs charcoal fire, but you're both right. Buuurrrp. To much fire water so must be obnoxious late nite science guy.
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SMITTYtheSMOKER said:The Cen-Tex Smoker said:lump is notoriously bad for producing smoke rings. Real wood is much better. If I want a good smoke ring, I'll put like 8-10 chunks of Oak in instead of 2-3. It tastes exactly the same but more wood (not lump) makes for a better smoke ring. I've also seen that crappy kingsford actually puts off a nice smoke ring. I think even on Naked Whiz (not 100% sure that's were I saw it) someone said to throw a few briquettes in with your lump if you want a better ring. My nephew did a brisket on a WSM for the super bowl with kingsford and wood chips and that damn thing had a 1/2" thick smoke ring that was bright red. The brisket sucked but it looked awesome
Wow, not so sure about this opinion Cen-Tex.We smoke with oak lump all the time and never have a problem getting a good smoke ring.
Smitty- not saying it can't be done. Just saying its not the norm with most egg users. consider how many times on here you see people say "why don't I get a smoke ring". It's way more common than not with eggs and lump. My nephew had a ridiculous smoke ring on a bad brisket. I'm sure a guy who owns an egg dealership and runs a fest knows how to get a killer smoke ring and make a killer brisket. I just don'th think its the norm. I CAN but I have to add more wood. I've done all the tricks to get them but they do not come naturally for me with just lump and 1 or 2 chunks of wood.Keepin' It Weird in The ATX FBTX -
CT - it's probably because you cook them at 300F. The fire isn't as "starved" for O2 as it is running really low like a incense burner.
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The Egg is our secret weapon, although we recognize that a brisket is a very tough cook.
We cook with a couple of small chunks of wood, no big secrets here.
I think one of the problems an Egger has is trying to cook a brisket flat instead of a whole packer. The smaller cut doesn't stay in the "magic temp" zone long enough to produce a nice smoke ring. JMHO
-SMITTY
from SANTA CLARA, CA
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@nolaegghead,I read "souse vide" and I thought "sousa vita"Good Salado idea... talk about ghetto blasters.
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@Eggcelsior - if those guys were in one of our ghettos, they'd be BBQ alive (unless they were in a brass band).
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nolaegghead said:@Eggcelsior - if those guys were in one of our ghettos, they'd be BBQ alive (unless they were in a brass band).
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Eggcelsior said:@nolaegghead,I read "souse vide" and I thought "sousa vita"Good Salado idea... talk about ghetto blasters.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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