Question on smoke penetration ...

Pepper Monkey BBQ · October 2009

I'm sure this has been covered on and off throughout the forum ... but my searches don't give me the direct answers I'm looking for ... so I'll go ahead and ask .....

We like the taste of some smoke ... and have done many experiments with the plate setter, cooking direct, and using the spider legs up with a pizza stone ...

It's apparent that meat takes on less smoke when cooking indirect ... but just how much less ... or am I way off? I ask because I have some ribs on ... and I'm using a spider, legs up w/ pizza stone(so the stone is as low as I can get it) ... and have a single rack of ribs laying across a vrack (because I don't have a raised grid yet). My goal was to get my ribs up in the smoke. I used to use a plate setter, legs up, but I felt that the meat didn't get as much smoke as when cooked direct.

Am I losing my mind? Thinking too deep into this? I have to assume the closer the meat is to the indirect plate ... the less smoke it absorbs???? I want the best smoke flavor ... but the slow cook of indirect. Suggestions?

Thanks!

My way of raising my ribs (which are still cooking) away from my pizza stone.

Car Wash Mike · October 2009

I like to put my ribs on fresh from the fridge and keep them at 225 for as long as possible for a good smoke ring.

Mike

RU Eggsperienced · October 2009

I agree with Mike. The smoke penetrates much more in the early part of the cook. Low and slow with as much smoke as you like.

For ribs - personally I will always cook indirect otherwise they will dry out. At least that is my bet.

If you like a smokier flavor, different types of chips can also add different smokiness and different smoke flavor. It has been my experience that hickory adds the most smoke flavor and fruit or pecan add the least. Mesquite is kind of in between. Alot of others have experimented with different types of wood - I have Cherry, Apple, Pecan, Mesquite and Hickory and thus my experience is based on that. This is not a really scientific comment but what I remember from cook to cook..

Pepper Monkey BBQ · October 2009

Thanks Mike ...

Using a modified method of your posted technique tonight ... didn't want to rush it ... but wanted to rush it! Bumped everything up 5 degrees or so ... I also like a dry rub finish so the sauce isn't being applied.

Any input on the idea of how the meat being too close to the indirect (plate setter/pizza stone) source affects how much smoke flavor the meat absorbs?

Thanks!

Joel

Pepper Monkey BBQ · October 2009

Hey Jerry ... for this cook I put one piece of mesquite .... four chunks of hickory ... and a sprinkle of apple wood chips ....... usually I use apple wood with a touch of hickory ... wanted to see if adding a bit of mesquite up front changed anything.

Joel

Hoss · October 2009

Meat will stop absorbing when it reaches a certain temp.145, I think.Put them on COLD,straight outta the fridge.Use a stronger wood,like hickory,much stronger than fruitwood.Or even mix hickory with fruitwood.Keep playin,you'll get it where where you want it.....Put on Cood,use stronger wood.That's it.

BobS · October 2009

There is a big difference between forming the smoke ring and taking on smoke.

The smoke ring stops when the meat reaches a certain temp. I think it is 140-145, but someone can straignten that out. That's why folks recommend you put the meat on the grill, straight from the refrigerator.

It is the reaction of the nitrates or nitrites (I forget which) that causes the red smoke ring. You get some naturally, but a little rub with curing salt will give that a boost.

Food will take on smoke flavor as long as there is smoke.

I do not think that direct or indirect has a big impact. True smokers are generally very low temp for a long time.

Be sure you have plenty of wood in the lump and you should get the flavor you are looking for.

Pepper Monkey BBQ · October 2009

So it doesn't matter if it is two inches or 6 inches from the plate setter ... it'll absorb the same smoke?

Joel

BobS · October 2009

mattesoncreations wrote:

So it doesn't matter if it is two inches or 6 inches from the plate setter ... it'll absorb the same smoke?

Joel

That is my take on it.

Pepper Monkey BBQ · October 2009

Thanks for the input ... I've been curious ... I've done spatchcock chicken many times ... tried one or two indirect (plate setter legs up on the grate) and they didn't have the same flavor to us as direct ... even though they were cooked to the same temp. Made me wonder how it affect cooks in general. Curious to hear what others say!

Joel

Unknown · October 2009

Smoke doesn't really penetrate anything. If the meat is cold and as long as it stays cooler than 140, the smoke ring will form from nitric acid reacting with the meat.

As soon as the outer meat gets to 140, the pink ring will stop forming, but the smoke will add flavor as long as it is there.

Even though you wouldn't want to, you could wrap the meat in foil for most of the cook and add smoke for only that last hour. They would pick up smoke flavor, but wouldn't have a smoke ring.

When people say that smoke penetrates turkey more or bread or chicken, it's really that the food is mild to begin with and smoke stands out really strong against it. It doesn't penetrate. The nitric acid does though, but that doesn't do anything for flavor really

BobS · October 2009

Don't confuse grilled flavor with smoked flavor.

There is something to be said for the taste of grilled food that is different from food cooked lo-n-slo, inciredt, with smoke.

The only thing (almost) that I cook indirect are pork butts, ribs, and pizza.

Even if you start fresh clean lump, if you cook direct, you get a good flavor on chicken, but that is different than taking on smoke.

A lot of the grilled flavor comes from the burning/smoking fat that drips and that is not a bad thing -- at least when it is controlled.

Car Wash Mike · October 2009

Not really. Smoke ring occurs at a lower temp. I have never really tried to do a comparionson.
The best u will ever have are the ones u like.

Mike

Pepper Monkey BBQ · October 2009

So here are my pics from the ribs tonight ... I've had great ribs with great smoke rings .... and these ribs taste pretty darn good! But you will see there is not much of a smoke ring ..... method below:

Ribs rubbed and refridgerator temp ...
On Egg @ 230 deg for 3 hrs ... apple juice/apple cider applied hourly
At three hour mark raised temp to 255 deg
at 4 1/2 hr mark raised temp to 270 deg.
pulled at 5 hr mark

Beans are cheater beans ... bushes grilling beans ... drained then replaced juice with 4 table spoons of jarred jalapeno juice.

Ribs moved to main grate ... finishing with beans

Ribs looking great!

Tasty ... but lacking smoke ring ... why???

Pepper Monkey BBQ · October 2009

A great explanation ... I appreciate it!

JM

Hoss · October 2009

Correct!

The type wood makes the difference.

Once meat reaches the saturation point or temp.You can finish it any way you want to and not know the difference.You ALWAYS want to impart the smoke flavor early in the cook.

Hoss · October 2009

Thats true,I think I may have misread.The temp controls smoke ring.It stops at 140-145.My bad!

But,cold smoked foods usually have a stronger smoke flavor than hot smoked meat.Wood type DEFINITELY makes a big difference.

Pepper Monkey BBQ · October 2009

I'm guessing this cook I may have let the meat warm more than normal ... usually have it fresh out of the fridge after an over night stay ... this time it wasn't in the fridge over night. Since nobody says that being close to the plate setter is an issue ... i guess my theory is wrong

Thanks my friends ...

Joel

Question on smoke penetration ...

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