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Smoke ring?

Skrullb
Skrullb Posts: 666
in EggHead Forum
Ok all of you Eggsperts out there....I have a question. I have a medium and XL and have been at it for a while now, but just don’t get a good smoke ring on anything. I know the Eggs are low airflow and the wood doesn’t really burn as much as it smolders, but it’s frustrating. I’ve found that I can get a good ring when I use a water pan, due to the combustion, but I don’t like adding more moisture to the cook...it’s not needed. I use plenty of wood and I’ve tried a bunch of different lump at this point. Ultimately I know it doesn’t matter, but I want to see it!! I get a great smoke ring when I use my gas smoker. 
Any suggestions?
I'm in Fredericksburg, VA, and I have an XL and a medium. 
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Comments

  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Good read for you:

    https://amazingribs.com/more-technique-and-science/more-cooking-science/mythbusting-smoke-ring-no-smoke-necessary
    Keepin' It Weird in The ATX FBTX
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    Changing expectations is the most practical suggestion I have. 
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • Skrullb
    Skrullb Posts: 666
    The Cen-Tex Smoker said:
    Good read for you:

    https://amazingribs.com/more-technique-and-science/more-cooking-science/mythbusting-smoke-ring-no-smoke-necessary
    Interesting. I’ve never spritzed but I have learned that a water pan=smoke ring. The last time I did ribs on the XL I put a water pan in trying to get the ring, but when I opened to look, it looked like it was turning to mush so I took it out. I know the BGE retains so much moisture that the pan isn’t needed for anything other than the smoke ring. I don’t spritz because I hate opening the cooker during the cook. Thanks!
    I'm in Fredericksburg, VA, and I have an XL and a medium. 
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Skrullb said:
    The Cen-Tex Smoker said:
    Good read for you:

    https://amazingribs.com/more-technique-and-science/more-cooking-science/mythbusting-smoke-ring-no-smoke-necessary
    Interesting. I’ve never spritzed but I have learned that a water pan=smoke ring. The last time I did ribs on the XL I put a water pan in trying to get the ring, but when I opened to look, it looked like it was turning to mush so I took it out. I know the BGE retains so much moisture that the pan isn’t needed for anything other than the smoke ring. I don’t spritz because I hate opening the cooker during the cook. Thanks!
    It won’t mush it up so if a smoke ring is important and you get them with water pans, by all means add a water pan. There is so much moisture in wood that it adds all the the water you need to create the chemical compounds that cause the smoke ring. Charcoal has 0 moisture and chips and chunks don’t provide enough. If you live in a humid area or cook when it’s raining or ferry humid you will see more of them as well. When I cook in the rain I get big fat bight pink smoke rings. Same as when I cook at the beach
    Keepin' It Weird in The ATX FBTX
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    I get a nice smoke ring on my egg if I put some cherry wood in with the lump. 

    Little Rock, AR

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  • ryantt
    ryantt Posts: 2,558
    Like @Biggreenpharmacist says use a little cherry wood to help and if you want to cheat use  celery salt in your rub mixture.   Celery salt contain nitrates, I would give you the pinkish hue 
    XL BGE, KJ classic, Joe Jr, UDS x2 


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  • Skrullb
    Skrullb Posts: 666
    Oh I use tons of fresh cherry. I like the color it gives but haven’t noticed a good ring from it 
    I'm in Fredericksburg, VA, and I have an XL and a medium. 
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  • TEXASBGE2018
    TEXASBGE2018 Posts: 3,831
    I’ve never had an issue getting a great smoke ring. In fact I get better smoke rings on everything I’ve cooked on the egg vs my weber Smokey mountain. I think the main key is the more dense/stronger the smoke the better the meat penetration and therefore better smoke ring. I only use post oak or hickory. Maybe pecan occasionally. 


    Rockwall, Tx    LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.

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  • DoubleEgger
    DoubleEgger Posts: 19,174
    Put your protein on when it’s cold.  
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  • lkapigian
    lkapigian Posts: 11,549
    ^^^ this^^^ especially on an Egg which is more of a smoldering cook VS a stick Burner. Its just a " for looks" thing and doesn't change the taste...you can cheat with Cure 1 
    Visalia, Ca @lkapigian
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  • Skrullb
    Skrullb Posts: 666
    TEXASBGE2018 said:
    I’ve never had an issue getting a great smoke ring. In fact I get better smoke rings on everything I’ve cooked on the egg vs my weber Smokey mountain. I think the main key is the more dense/stronger the smoke the better the meat penetration and therefore better smoke ring. I only use post oak or hickory. Maybe pecan occasionally. 
    Read the article posted above. The theory behind it is that the smoke is actually irrelevant. It makes sense. 
    I'm in Fredericksburg, VA, and I have an XL and a medium. 
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  • Skrullb
    Skrullb Posts: 666
    And as I’ve said: I use more than enough wood...lots of pecan, cherry and hickory. I’ve noticed that the Egg really only pumps out food visible smoke for a little while and then it pretty much goes clear. At the end of the cook, the wood is gone, so I know it’s burning...
    I'm in Fredericksburg, VA, and I have an XL and a medium. 
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  • Skrullb
    Skrullb Posts: 666
    Two pics to show the difference between my gas cooker and the Egg. Same cherry wood used on both. 
    I'm in Fredericksburg, VA, and I have an XL and a medium. 
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  • lousubcap
    lousubcap Posts: 36,795
    Don't care how you got there as both are great looking outcomes.  Most eggcellent-and fork placement for the win.  ;)
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Skrullb
    Skrullb Posts: 666
    lousubcap said:
    Don't care how you got there as both are great looking outcomes.  Most eggcellent-and fork placement for the win.  ;)
    Haha. Thanks! Yes, I cooked them both the same way, and the taste/texture was great...I just like seeing that pink!
    I'm in Fredericksburg, VA, and I have an XL and a medium. 
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  • TEXASBGE2018
    TEXASBGE2018 Posts: 3,831
    Hmm that’s really odd because every time I’ve cooked on the egg it looks like the top picture. I usually have a 1/4” smoke ring on everything. Putting the meat on cold as stated above is also key. I’ll read the link.


    Rockwall, Tx    LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.

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