Smoke ring-Still Learning

dayzed&confused · September 2014

I read that the smoke ring stopped forming at around 150 internal degrees or so. Is this true when cooking briskets, which are my favorites. My question is will the brisket keep on absorbing the smoke flavor after the smoke ring stops forming?

paqman · September 2014

Smoke ring has nothing to do with flavor. It is caused by a chemical reaction between myoglobin in the meat and smoke compounds. You can actually cheat by adding a source of nitrite to your rub (pink salt, celery salt, celery powder). If you try that, be careful because nitrite is poisonous in large quantity. You will get the biggest smoke ring you have ever seen. In fact, you could do that in your kitchen without smoke...

lousubcap · September 2014

To answer your questions, the ring stops somewhere in the 140+ range. And the meat will continue to acquire smoke flavor as long as smoke is present. And here's a link for further info (the long version of @paqman's explanation above):

http://amazingribs.com/tips_and_technique/mythbusting_the_smoke_ring.html FWIW-

Ladeback69 · September 2014

Be careful, you can over smoke the meat. I try to smoke meat for only 2-3 hours. Cherry wood also helps with the smoke ring I have found.

paqman · September 2014

@lousubcap‌ - Thanks for sharing. That's an interesting article. I did not know this site. They are quoting another article in the source. The article they quote is even more interesting. They say in the myths section that the smoke ring is not caused by nitrites but the article they quote actually explains how to create a smoke ring in the kitchen without smoke using sodium nitrite...

lousubcap · September 2014

@paqman-give his entire site a look sometime. If you can't find an article on what you are looking for then chances are it doesn't exist at least with regard to grilling and Q.

dayzed&confused · September 2014

Thanks for all the input guys!

paqman · September 2014

dayzed&confused said:
Thanks for all the input guys!

I hope it helps. Someone here did the smoke ring experiment using sodium nitrite in a kitchen oven and posted a thread about 1 year ago. I could not believe it (the smoke ring was uge) so I tried it and it worked... I am pretty sure I posted pics and a reply but I looked at my posts and I can't find it... Anyhow, I now add celery powder to my rubs when I want to have a better smoke ring. After reading this article, I may add a few briquettes on top of the lump to see if it helps. I have seen a few guys doing that at the Ottawa ribs fest, I did not understand why now it make sense to me.

The Cen-Tex Smoker · September 2014

paqman said:

Thanks for all the input guys!
I hope it helps. Someone here did the smoke ring experiment using sodium nitrite in a kitchen oven and posted a thread about 1 year ago. I could not believe it (the smoke ring was uge) so I tried it and it worked... I am pretty sure I posted pics and a reply but I looked at my posts and I can't find it... Anyhow, I now add celery powder to my rubs when I want to have a better smoke ring. After reading this article, I may add a few briquettes on top of the lump to see if it helps. I have seen a few guys doing that at the Ottawa ribs fest, I did not understand why now it make sense to me.

I think that was me. i did it on the egg though:http://eggheadforum.com/discussion/1154890/smoke-ring-troubles-centex-can-help/p1

paqman · September 2014

The Cen-Tex Smoker said:

paqman said:

dayzed&confused said:
Thanks for all the input guys!
I hope it helps. Someone here did the smoke ring experiment using sodium nitrite in a kitchen oven and posted a thread about 1 year ago. I could not believe it (the smoke ring was uge) so I tried it and it worked... I am pretty sure I posted pics and a reply but I looked at my posts and I can't find it... Anyhow, I now add celery powder to my rubs when I want to have a better smoke ring. After reading this article, I may add a few briquettes on top of the lump to see if it helps. I have seen a few guys doing that at the Ottawa ribs fest, I did not understand why now it make sense to me.

I think that was me. i did it on the egg though:http://eggheadforum.com/discussion/1154890/smoke-ring-troubles-centex-can-help/p1

I remember your post but it was someone else not long after you posted this one. Maybe Nola, it was definitely in the oven. I could not believe it so I had to try it...

The Cen-Tex Smoker · September 2014

paqman said:

paqman said:

Thanks for all the input guys!
I hope it helps. Someone here did the smoke ring experiment using sodium nitrite in a kitchen oven and posted a thread about 1 year ago. I could not believe it (the smoke ring was uge) so I tried it and it worked... I am pretty sure I posted pics and a reply but I looked at my posts and I can't find it... Anyhow, I now add celery powder to my rubs when I want to have a better smoke ring. After reading this article, I may add a few briquettes on top of the lump to see if it helps. I have seen a few guys doing that at the Ottawa ribs fest, I did not understand why now it make sense to me.

I think that was me. i did it on the egg though:http://eggheadforum.com/discussion/1154890/smoke-ring-troubles-centex-can-help/p1
I remember your post but it was someone else not long after you posted this one. Maybe Nola, it was definitely in the oven. I could not believe it so I had to try it...

missed that one .im sure someone will dig it up.

thetrim · September 2014

@paqman When is your next fight?

paqman · September 2014

thetrim said:
@paqman When is your next fight?

I'm a peaceful man but everyday is a new fight

Smoke ring-Still Learning

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