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Is there a secret to getting a good smoke ring?
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Comments
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SMITTYtheSMOKER said:
We smoke with oak lump all the time and never have a problem getting a good smoke ring.
I suppose you have to trim most all the fat cap off to get a smoke ring like that?
Gittin' there... -
We do trim the fat cap down to a 1/4", but it is still there to help protect the flat from overcooking.
As mentioned before, putting the meat on while still chilled is a key as well.
-SMITTY
from SANTA CLARA, CA
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nolaegghead said: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.It's either the lump or the egg itself because it's a very common question on here. I've never even had an issue cooking with stick burners. Huge smoke rings without do anything. On my egg, if I don't add extra wood, I get no smoke ring.....ever.Keepin' It Weird in The ATX FBTX
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SMITTYtheSMOKER said:
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
Keepin' It Weird in The ATX FBTX
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