Why don't I get a smoke ring using my AMNPS????
- Thread starter mfreel
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You need charcoal and wood You could try some crushed charcoal briquettes mixed with your pellets.Or you can order charcoal Pallets from
I am sure some others will be around to help
Richie
I am sure some others will be around to help
Richie
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brickguy221
Smoking Fanatic
I am not sure if Amazen Products has charcoal pellets, but this place does...
http://www.smokedaddyinc.com/products/wood-pellets/item/103-vortex-blend-pellets.html
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brickguy221
Smoking Fanatic
I ordered the Vortex Smoker and some of the Pellets with 30% charcoal blend from Smoke Daddy and they arrived this week. As soon as I am feeling better, I am going to try that Smoker and those Pellets and will post in this forum what the results were.
brickguy221
Smoking Fanatic
That is true.... I never pay attention to if I have one or not.... Just posting some information that might help others, but I don't know that it will or not.
Or we can just forget about a smoke ring, because it's all show anyway.
Bear
Bear
brickguy221
Smoking Fanatic
I knew that Bear. No offense was intended ... No sweat about it ... Like you, I was only wanting others to know that I don't care about the smoke ring since it does nothing for the meat and taste.
I know that---My reply wasn't directed at you---It was to anyone who wanted my Opinion of Smoke Rings from Electric Smokers.
Bear
Actually, I'm interested in the science around it. I don't stop long enough to look at my brisket. It's gone too fast!!!!!!
I know that---My reply wasn't directed at you---It was to anyone who wanted my Opinion of Smoke Rings from Electric Smokers.
Bear
For the same reason I can't get a smoke ring in my electric smoker. The chemical reactions that contribute to the formation are not present.
The appearance of food plays a major role in one's eating experience.
In general, smoked meats with the presence of a smoke ring are more appealing to the human eye than otherwise.
The type of fuel required in achieving a smoke ring also, in the process, produces a better tasting product than otherwise.
Is it a "must have" in order to enjoy great tasting BBQ, obviously the answer is no, it is not. But, it is also not, just "all show".
The appearance of food plays a major role in one's eating experience.
In general, smoked meats with the presence of a smoke ring are more appealing to the human eye than otherwise.
The type of fuel required in achieving a smoke ring also, in the process, produces a better tasting product than otherwise.
Is it a "must have" in order to enjoy great tasting BBQ, obviously the answer is no, it is not. But, it is also not, just "all show".
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Hi Joe,
I believe that the little bit of extra flavor you get from a Charcoal or Wood fire would be above the flavor of Gas or Electric, whether there was a Somke Ring or not, therefore the actual appearance of a Smoke ring is just that "Appearance", Synonymous with "All Show". It doesn't add any flavor. IMHO
Bear
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RHD, that's EXACTLY what I was looking for. Here are a couple quotes from the article:
"All this Blonder research busts a bunch of myths. The smoke ring is not cause by the billowy white stuff, it is caused by gases (NITRIC OXIDE and CARBON MONOXIDE). It is not enhanced by paprika. It is enhanced by basting. It is not due to nitrites like the pink color in cured meats. There is no time limit on smoke absorption. The ring stops when the meat hits about 170°F and myoglobin loses its oxygen retaining ability, not 140°F. Salt has little to do with it. Some people think it does because it is right below the surface and that is where the spices and smoke flavors live. They are fooled by the bark."
"Although it adds no flavor, the pink band does look cool, it gets the saliva flowing, and it gives your meat a look of authenticity, ..."
Now I know. It's just science.
Like the article says, judges judge BBQ with their eyes. I can tell you how I judge good BBQ!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Hey Bear,
If the amount of words used debating this topic were in a single row, it could almost be measured in light years.
These same chemical reactions, also produce a different and IMO better flavor profile which just happens to include the smoke ring.
So the net result is..... It looks and tastes better.
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Thanks mfreel----Your Red Text says it all.
The whole link from redheelerdog explains it even better.
Check that link out, Joe! Don't believe anything I say. I only give my opinion on a lot of these Threads.
Meat can look good & taste bad, and it can taste good & look bad. It depends on who does the cooking.
I'm done---This has been covered on hundreds of threads on this Great Forum.
Bear
smoke-inator
Fire Starter
I admit my English and especially my writing skills are not the greatest.
It is a second language that I'm still learning, trying to anyway.
For whatever reason, one of us is misunderstanding the other's comments?
What do you mean when you say things like this? If you don't mind me asking.
Again, maybe I'm misinterpreting things but to me it almost sounds like smoke ring envy?Or we can just forget about a smoke ring, because it's all show anyway.
Bear
Bear, I never said smoke rings add flavor because I honestly don't know for sure if they do or not.
Ribs as an example....
I've smoked them using electricity and charcoal. Never did get a smoke ring to form using electric. Were the ribs good without a smoke ring? Yes, they were delicious.
With charcoal, I always get some degree of a smoke ring. Are ribs good with a smoke ring? Yes, they are delicious.
Do I think ribs taste better from a charcoal smoker? Yes, I do.
Do I use charcoal so my ribs form an "all show" smoke ring? No, I use charcoal because I like the taste which includes a nice smoke ring.
Do I think ribs with a smoke ring look better? Yes, I do.
Do I knock peoples ribs that don't have a smoke ring? No, I do not.
Why? Because it's not a nice thing to do.
Am I offended? No, I'm not. Just sayin'
Hope you're not either.
I'll make this easy for you------I agree with everything of yours that I quoted above.
I've smoked them using electricity and charcoal. Never did get a smoke ring to form using electric. Were the ribs good without a smoke ring? Yes, they were delicious.
With charcoal, I always get some degree of a smoke ring. Are ribs good with a smoke ring? Yes, they are delicious.
Do I think ribs taste better from a charcoal smoker? Yes, I do.
Do I use charcoal so my ribs form an "all show" smoke ring? No, I use charcoal because I like the taste which includes a nice smoke ring.
Do I think ribs with a smoke ring look better? Yes, I do.
Do I knock peoples ribs that don't have a smoke ring? No, I do not.
Why? Because it's not a nice thing to do.
Am I offended? No, I'm not. Just sayin'
Hope you're not either.
I'm Done with this,
Bear
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