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Smoke Ring

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SouthGaSmoker
SouthGaSmoker Posts: 98
in EggHead Forum
What is the secret to getting a good smoke ring?  Cooked a butt and ribs separately for the 4th and the smoke ring was non-existent.
St. Mary's, GA
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    Here's a really good read from Cen-Tex http://eggheadforum.com/discussion/1154890/smoke-ring-troubles-centex-can-help

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    Here's another thread that you may also find to be helpful. Although a smoke ring does nothing to add to flavor. We all tend to eat with our eyes. Why else would we take the time in plating it like Michelangelo?
    http://eggheadforum.com/discussion/1163532/quest-for-smoke-penetration/p1
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    It's all about moisture. If you live in a high humidity area like the bay or the beach, you will get them. If not, you won't. You get them when cooking with wood because there is a lot of moisture in the fuel. Lump has none.
    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    I get them when I cook on the rain but never when it's dry outside (unless I manipulate it which I never really do).
    Keepin' It Weird in The ATX FBTX
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    edited July 2014
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    The Cen-Tex Smoker said:

    It's all about moisture. If you live in a high humidity area like the bay or the beach, you will get them. If not, you won't. You get them when cooking with wood because there is a lot of moisture in the fuel. Lump has none.

    +1!
    FL=high humidity
    + it seems like every L&S I have done lately (the last 8-10 at least) have been accompanied by some or a lot of rain. For sure have seen deeper and more pronounced ring in these conditions.

    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • SouthGaSmoker
    SouthGaSmoker Posts: 98
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    The Cen-Tex Smoker said:
    It's all about moisture. If you live in a high humidity area like the bay or the beach, you will get them. If not, you won't. You get them when cooking with wood because there is a lot of moisture in the fuel. Lump has none.
    I live in extreme southeast Ga less than a mile from the coast.  Humidity has been kicking here lately.  I use lump and supplement with wood chunks.  Maybe I need to add more wood?
    St. Mary's, GA
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  • unoriginalusername
    unoriginalusername Posts: 1,065
    edited July 2014
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    For a shoulder I normally add 2-3 fistfuls of Hickory + 2-3 chunks of cherry wood that I've soaked for at least an hour beforehand.  How much wood are you using?

    I start my fire in the centre using a looflighter and I over ignite it for the temp I want to help control the burn spread direction throughout the cook. (also build the fire for airflow)

    Add chips, plate setter etc. and after its burned a little bit to clear off I add the meat while the grill is still coming up to temp (i.e. 175) and let it enjoy the smoke ride up to about 210 where I do most of my cooks (usually 24hours at this temp for 12-13 pound butt).

    Always get good smoke ring results with this method, along with fall off the bone pork.
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  • fishlessman
    fishlessman Posts: 32,776
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    The Cen-Tex Smoker said:
    It's all about moisture. If you live in a high humidity area like the bay or the beach, you will get them. If not, you won't. You get them when cooking with wood because there is a lot of moisture in the fuel. Lump has none.
    never really thought about humidity but maybe. i get a really nice smoke ring cooking brisket direct at 350/375 and its only in the smoke for 2 to 3 hours max. its always wet near the lake here
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Skiddymarker
    Skiddymarker Posts: 8,522
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    Cold meat also helps build a smoke ring. It is my understanding that unless you add a chemical, like a curing salt to aid in smoke ring creation, the formation actually stops at food temps above 140-150º. The ring has nothing to do with smoke, more to do with a chemical reaction involving nitrogen. 

    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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