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Smoke ring challenged

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  • SGH
    SGH Posts: 28,791
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    EggHead_Bubba said:
    Located in East Tennessee, humidity usually isn't a problem late spring through summer.
    For a smoke ring, humidity is your friend. The higher the better. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    SGH said:
    EggHead_Bubba said:
     I'll give your method a try and see how it goes.
    The cherry and water pan will work like a charm for attaining a smoke ring my friend. That said, once you get a smoke ring and are satisfied, give a 3 way mix of white oak, hickory and cherry a try for a killer smoke taste on brisket. But drop the water pan for this one. Also lean heavier on the oak. 

    A threeway always gives a nice finish. :whistle: 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • theyolksonyou
    theyolksonyou Posts: 18,458
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    @NPHuskerFL always wondered...
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  • SGH
    SGH Posts: 28,791
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    NPHuskerFL said:

    A threeway always gives a nice finish. :whistle: 
    Brother Husker, i better not say it. Could get me in trouble :wink: 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • logchief
    logchief Posts: 1,415
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    I started these short ribs cold for low and slow at 250 and got lucky with this smoke ring.  Used hickory and apple, were delish
    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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  • nolaegghead
    nolaegghead Posts: 42,102
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    There are plenty of ways to make nitrites...cherry, moisture, celery powder.  Just add frikkin nitrite.  No shame in that.
    ______________________________________________
    I love lamp..
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  • Chicklet
    Chicklet Posts: 205
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    I thought this was a pretty good smoke ring on a tenderloin.  I didn't do anything but throw that thang on the Egg at 350ish raised indirect.  No smoking chips, just straight up heat.  


    Eat, drink and be merry

    Huntsville, AL ~ LBGE noob
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  • DieselkW
    DieselkW Posts: 894
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    I'm going to cheat a pastrami soon - instead of starting three weeks ago brining a brisket, I'm going to spice up a leftover corned beef (they're on sale NOW) and smoke it for a few hours to make pastrami. If I get a good smoke ring, I'll post a picture - if I don't get a good smoke ring I'll rip off Mikey's picture just like the famous bbq-ers do.

    Indianapolis, IN

    BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe. 

    Drive a few hundred miles in any direction, and the experience changes dramatically. 



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  • FlashkaBob
    FlashkaBob Posts: 373
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    http://amazingribs.com/search_results.html?q=smoke rings

    1 large BGE, 2 small BGE, 3 Plate setters, 1 large cast iron grid, 1 pizza stone, 1 Stoker II Wifi, 1 BBQ Guru Digi-Q II, 1 Amaze N pellet smoker and 1 empty wallet.      Seaforth, On. Ca.

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  • EggHead_Bubba
    EggHead_Bubba Posts: 566
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    FlashkaBob said:
    http://amazingribs.com/search_results.html?q=smoke rings
    Great info there, thanks!

    Rocky Top, TN — Large BGE • Cast Iron Grate & Platesetter • Rockwood Lump

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  • BOWHUNR
    BOWHUNR Posts: 1,487
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    A couple charcoal briquets thrown in with the wood and lump will give you a nice smoke ring.

    Mike

    I'm ashamed what I did for a Klondike Bar!!

    Omaha, NE
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  • Zmokin
    Zmokin Posts: 1,938
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    DieselkW said:
    I'm going to cheat a pastrami soon - instead of starting three weeks ago brining a brisket, I'm going to spice up a leftover corned beef (they're on sale NOW) and smoke it for a few hours to make pastrami. If I get a good smoke ring, I'll post a picture - if I don't get a good smoke ring I'll rip off Mikey's picture just like the famous bbq-ers do.
    I don't think you can get a smokering on cured meat, the nitrites have already set the whole color of the meat to pink.
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,884
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    Smoke rings are pure scientific http://http//playingwithfireandsmoke.blogspot.com/1996/03/smoke-rings.html

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe

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