Smoke ring trouble shooting/ setup for first steaks

Coletrain · December 2013

First brisket: Anyone care to trouble shoot the lack of smoke ring in my brisket? The brisket was a choice packer C.A.B. wet aged for 10 days in my walk-in. I used red oak charcoal with pecan chunks and then sprinkled a handful of hickory chips over everything. Started my fire in the middle of the ring. Put in the pace setter. I set the guru at 210 and cooked to an internal temp of 200. I pulled, wrapped in butcher paper and rested for an hour or so. This is how I do them everyday. What gives? I am also firing up the egg to do my first steaks tonight, thick cut NY strips. Suggestions on temp, fire setup, amount of charcoal, how much wood I should use for flavor or any tips not related to seasoning would be greatly appreciated.

Little Steven · December 2013

Quite honestly, the egg doesn't produce a consistent smoke ring. I believe it is because of the lack of particulate hitting the meat like it would in an offset or UDS. I know you can apply some pink salt for a short time and rinse it off before going to the egg. I've stuck stuff in the freezer for half an hour before putting it on and that helped a bit. With respect to your steaks, I would cook at 250* indirect to about 15 degrees below your desired temp. Take them off, remove the platesetter and knock the vents open. Sear for a minute a side.

The Cen-Tex Smoker · December 2013

I never get them unless I'm in a very humid environment (beach or something like that). here's a discussion about it a while back. it devolves in to foolishness in the end......but all the good ones do.

http://eggheadforum.com/discussion/1154890/smoke-ring-troubles-centex-can-help/p1

Coletrain · December 2013

Little Steven and Centex both good points. My pig cooker will not produce smoke rings unless it is very very humid. I feed her from a burn barrel with a shovel, old school style. No live fire in the pit means less smoke and less ash on the meat. Brisket out of my Ole Hickory CTO had small smoke rings this morning probably due to the low humidity we are having here in Charlotte.

Little Steven · December 2013

The Cen-Tex Smoker said:

I never get them unless I'm in a very humid environment (beach or something like that). here's a discussion about it a while back. it devolves in to foolishness in the end......but all the good ones do.

http://eggheadforum.com/discussion/1154890/smoke-ring-troubles-centex-can-help/p1

You will notice that I was not even in aisle five at that time

Eggcelsior · December 2013

I'm sad I missed that thread. I must have been on a 65 game suspension.

Little Steven · December 2013

Intentional hit to the head?

Coletrain · December 2013

The Cen-Tex Smoker said:

I never get them unless I'm in a very humid environment (beach or something like that). here's a discussion about it a while back. it devolves in to foolishness in the end......but all the good ones do.

http://eggheadforum.com/discussion/1154890/smoke-ring-troubles-centex-can-help/p1

This is how I store my pink salt. I make corn beef then smoke it. I'm stealing the Armstrong method. I call MSG Patrick Ewing, Madison Square Garden.

Smoke ring trouble shooting/ setup for first steaks

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