Those THICK Smoke Rings: How Do Yall Do It??


 
Hehe. Good one lampe... And hats off to the smoke ring on those dam ribs chief... I saw that pic in your orig post and shook my head. Thanks y'all for all the pointers.... Will be going cold next time.

Don't lift the lid...
 
Lampe, you kill me...

There's two ways that I know of to get a thick smoke ring (other than Ray's way).

First way is to go directly from the fridge to the cooker. Have the cooker at a low (200-225) temperature to start off with. You can run the cooker temperature up later. There's no rule that says that you can't change temperatures in the middle of a cook. Also, be sure not to cake on any rub or slather. The meat exterior needs to see the heat.

The second way is artificial and in my opinion just looks fake. It involves TQ and when I judge I can spot it a mile away. So don't bother even trying it.

Russ
 
Russ Sylvester said:
Lampe, you kill me...

There's two ways that I know of to get a thick smoke ring (other than Ray's way).

First way is to go directly from the fridge to the cooker. Have the cooker at a low (200-225) temperature to start off with. You can run the cooker temperature up later. There's no rule that says that you can't change temperatures in the middle of a cook. Also, be sure not to cake on any rub or slather. The meat exterior needs to see the heat.

The second way is artificial and in my opinion just looks fake. It involves TQ and when I judge I can spot it a mile away. So don't bother even trying it.

Russ
Click to expand...

What is TQ?
 
Morton Tender Quick

contains:
salt
sugar
sodium nitrate <==| what reacts with Myoglobin (a meat pigment)
sodium nitrite <==| to product the Smoke Ring
propylene glycol

The moisture in the meat transports the nitrates and nitrites from the meat surface inward. I strongly suspect once the meat starts giving up moisture (at the stall or starting just before), the nitrates and nitrites can no longer move inward. Hence no further smoke ring development. Placing colder meat on the smoker means the meat has a longer time in the conditions that promote the smoke ring generation.
 
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I strongly suspect once the meat starts giving up moisture (at the stall or starting just before), the nitrates and nitrites can no longer move inward
Click to expand...

That would be far too much nitrate on the meat when eaten. That could actually be dangerous. I would recommend against it.

I purposely didn't go into how it's done for two reasons. First, it was told to me in confidence and the person who gave it to me does stop by this forum on occasion. Second, it produces a ring that is obviously fake and it also produces a slightly 'off' flavor in the meat in my opinion.

Russ
 
Hi Russ,

I would agree (on all accounts). Have never tried the artificial method nor do I want to.

Bob
 
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