smoke ring question..

[Glenn Fleming]

sup folks..

cooked a 1lb flank steak on my kettle yesterday using the firebrick setup.. cooked for around 65 minutes at about 300 degrees.. the smoke ring was awesome, way better than the 2 pork butts i cooked for 10 hours.. makes no sense any clues???

thanx glenn in SC

 

[CullenJ]

I will defer to the experts here, but my first thought would be that it was probably due to a difference in the kind of rub you used on the two products. Also the porous properties of flank steak probably help it absorb more of the nitrogen dioxide needed for a good smoke ring.

 

[Dave from Denver]

Smoke ring formation occurs not from smoke per se but from a chemical reaction between nitrogen combustion byproducts and the meat when internal temperatures of the meat are below 140F, so in practice there's not a ton of difference between formation of a smoke ring on a steak or formation of a smoke ring on a pork butt.

 

[Glenn Fleming]

thnax guys.. sounds like good info..

glenn in SC