Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Smoke ring help!!!

I have a question for the smoke ring color. How do you get the smoke ring to be red? I.e in brisket, ribs or whatever. Is it from the type of wood you use, the rub, I know cooking temp has a factor in it as well. Every time I smoke stuff, my smoke ring is usually black or their is none at all, or it looks like I cooked it in the oven. Thanks you everyone

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