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Smoke ring...
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Rrainman
Posts: 9
I have an old friend that has a traditional smoker and he does an amazing brisket. He always gets a really thick smoke ring. He starts his fire with solid oak and only uses solid oak.
I love my BGE brisket. However, it does not get that thick smoke ring. Is this due to not using 100% wood and starting from the lump charcoal? Has anyone used pure oak to start with and gotten that great smoke ring?
Thanks.
I love my BGE brisket. However, it does not get that thick smoke ring. Is this due to not using 100% wood and starting from the lump charcoal? Has anyone used pure oak to start with and gotten that great smoke ring?
Thanks.
Comments
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Hit or miss with the egg.
Here's what can help get you a better smoke ring without over-smoking your brisket:
1. Use briquettes
2. Add celery powder to your rub
______________________________________________I love lamp.. -
I've gotten my best smoke rings with the dome temp between 275-300“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
I suspect it has something to with the shape of the Egg dome. I've cooked briskets on both an Egg and my gravity feed cabinet with the exact same lump, smoke chunks, cook temp, and process and the smoke ring is so much more pronounced out of my cabinet smoker. That said I get better consistency on tenderness cooking them on my Eggs and prefer to use them for brisket.XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA -
Cold meat makes a better smoke ring.
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Nitrogen dioxide from wood smoke plus natural moisture of the meat mixes together and causes the smoke ring. It can be enhanced by starting with colder meat.Simi Valley, California
LBGE, PBC, Annova, SMOBot -
bgebrent said:How important is a smoke ring?
We all know it's not important, but I've got to admit, I like to have one.
Phoenix -
SoCal_Griller said:Nitrogen dioxide from wood smoke plus natural moisture of the meat mixes together and causes the smoke ring. It can be enhanced by starting with colder meat.
______________________________________________I love lamp.. -
nolaegghead said:SoCal_Griller said:Nitrogen dioxide from wood smoke plus natural moisture of the meat mixes together and causes the smoke ring. It can be enhanced by starting with colder meat.Sandy Springs & Dawsonville Ga
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Don't think it matters. @nolaegghead?Sandy Springs & Dawsonville Ga
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I couldn't care less about a smoke ring. But maybe this will help.
http://amazingribs.com/tips_and_technique/mythbusting_the_smoke_ring.html
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
bgebrent said:nolaegghead said:SoCal_Griller said:Nitrogen dioxide from wood smoke plus natural moisture of the meat mixes together and causes the smoke ring. It can be enhanced by starting with colder meat.
______________________________________________I love lamp.. -
Celery salt or Accent applied to meat before the rub can make a pretty "smoke" ring.LBGE/Weber Kettle/Blackstone 36" Griddle/Turkey Fryer/Induction Burner/Royal Gourmet 24" Griddle/Cuisinart Twin Oaks/Pit Boss Tabletop pellet smoker/Instant Pot
BBQ from the State of Connecticut!
Jim -
CtTOPGUN said:Celery salt or Accent applied to meat before the rub can make a pretty "smoke" ring.
______________________________________________I love lamp.. -
Rrainman said:I love my BGE brisket. However, it does not get that thick smoke ring.
Many folks feel that the presence of a ring, or the lack there off is insignificant. As far as quality is concerned, there is certainly an element of truth in that belief. A smoke ring is tasteless and offers nothing in that regard. However, a nice smoke ring is akin to lipstick on a hot blonde. It's visually appealing. This is simply undeniable.
If the above is what you are looking for, I can help you out. If it is not what you are looking for, others might can offer a feasible solution to your dilemma.
With the above said, the ring pictured above was not obtained by chemical enhancement, nor the use of any fore mentioned voodoo. Just a good, clean fire with proper management my friend.
Note on the above:
If the Lord of the Rings is reading this, may he cast his wisdom and guidance upon us all.
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. -
Have:
XLBGE / Stumps Baby XL / Couple of Stokers (Gen 1 and Gen 3) / Blackstone 36 / Maxey 3x5 water pan hog cooker
Had:
LBGE / Lang 60D / Cookshack SM150 / Stumps Stretch / Stumps Baby
Fat Willies BBQ
Ola, Ga -
As above, with the BGE the smoke ring thickness is a random event for me.
But the smoke ring thread did cause @SGH to surface.
Glad you are still around and occasionally drop by the 'ol 'hood.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
As has been said - tenderquick if you really want the smokering. I have never used celery salt but assume it works just as well. I used to get all concerned over the lack of the smokering from the Egg. Doesn't impact the taste at all but for some, they want or need to see the ring to verifiy that is has been smoked low and slow.XL BGE
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lousubcap said:But the smoke ring thread did cause @SGH to surface.
Glad you are still around and occasionally drop by the 'ol 'hood.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. -
I've gotten some pretty good smoke rings on my briskets. I rub with Mickey's coffee rub, usually Oak for the smoking wood (5-6 pieces). I put the meat on when the temp is about 200 with a fresh piece of wood on top of the lump, then I let the temp slowly rise to about 275. I am not a real patient guy so I usually foil at the stall.
XLBGE, Small BGE, Homebrew and GuitarsRochester, NY -
nolaegghead said:bgebrent said:nolaegghead said:SoCal_Griller said:Nitrogen dioxide from wood smoke plus natural moisture of the meat mixes together and causes the smoke ring. It can be enhanced by starting with colder meat.Sandy Springs & Dawsonville Ga
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bgebrent said:nolaegghead said:bgebrent said:nolaegghead said:SoCal_Griller said:Nitrogen dioxide from wood smoke plus natural moisture of the meat mixes together and causes the smoke ring. It can be enhanced by starting with colder meat.
There are several biologically important kinds of heme:
Heme A Heme B Heme C Heme O PubChem number 7888115 444098 444125 6323367 Chemical formula C49H56O6N4Fe C34H32O4N4Fe C34H36O4N4S2Fe C49H58O5N4Fe Functional group at C3 –CH(OH)CH2Far –CH=CH2 –CH(cystein-S-yl)CH3 –CH(OH)CH2Far Functional group at C8 –CH=CH2 –CH=CH2 –CH(cystein-S-yl)CH3 –CH=CH2 Functional group at C18 –CH=O –CH3 –CH3 –CH3 Structure of Heme B
______________________________________________I love lamp.. -
Is your hemoglobin A, B, C, or O? Heme, in medical terms is something very different.Sandy Springs & Dawsonville Ga
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bgebrent said:Is your hemoglobin A, B, C, or O? Heme, in medical terms is something very different.
Check this out: (the chemistry in horseshoe crab blood)
https://en.wikipedia.org/wiki/Hemocyanin
______________________________________________I love lamp.. -
nolaegghead said:bgebrent said:Is your hemoglobin A, B, C, or O? Heme, in medical terms is something very different.
Check this out: (the chemistry in horseshoe crab blood)
https://en.wikipedia.org/wiki/HemocyaninSandy Springs & Dawsonville Ga -
@nolaegghead just change to conversation to electricity if you want to stump ol' Brent.
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