Best Smoke Penetration?

Discussion in 'Beef' started by xtexan, May 29, 2008.

  1. xtexan

    xtexan Meat Mopper

    Yep another question.....

    I have always put my meat on the smoker at room temp. I have heard that putting the meat on cold and smoking at 200*(not 200*-225*) for a while will increase the smoke penetration. Is this true. I know smoke penetration does not directly relate to the size of the smoke ring, but I would like a little more pink at the edges.
    Your thoughts?????
  2. desertlites

    desertlites Master of the Pit OTBS Member

    hey X tex-I just finished watching memphis in may and there was a team that did just that-cold meat with cold smoke for a hour or so before they fired up the heat to 225-240.don't recall if they won anything but they sure insisted on it.
  3. xtexan

    xtexan Meat Mopper

    Was that the "Red Hot Smokers" husband/ wife team?
  4. geek with fire

    geek with fire Master of the Pit OTBS Member

    I heard that the other night as well. I gave it the standard "huh" response. I'm not saying it's true or not, but that I don't do it that way. I suppose something could be said about the cool meat and the smoker coming up to temp could cause a condensation effect. I could see how this condensation could help the production of an enhanced smoke ring; but I don't see how it would affect the flavor.

    I would like to warn everyone that you have to be careful when a Memphis in May champion, or comparable competitor, gives away Q "secrets" on TV. They either aren't secrets, or are total BS.
  5. xtexan

    xtexan Meat Mopper

    I the dog eat dog world of competitive smoking you aren't going to discuss your "secrets". The things they mention are probably common knowledge among the pros.
  6. fatback joe

    fatback joe Master of the Pit OTBS Member

    Smoke penetration?? I don't know if I would call it that, but I know that if the meat is still real cold if not nearly frozen, I get a darker......and usually wider smoke ring. Flavorwise, it doesn't taste any more smokey that I can tell.

    The smoke ring is a chemical process that generally stops happening when the meat hits 140 or so..........if you put the meat out there cold it gives it a longer period of time for the process to happen which generally results in a "better" smoke ring.

    I don't know how this compares to the ring you normally get, but this is about normal for me and I put the meat on cold............oh, and I generally go fairly light on the smoke compared to a lot I have seen and tasted

  7. xtexan

    xtexan Meat Mopper

    Thanks FBJ. Yea, I think I worded that wrong....I realize that smoke penetration has little to do w/ the smoke ring. I have tasted brisket that is very smokey in flavor w/ no smoke ring and vice versa. I think I will try putting the meat on cold this weekend to get a better ring.
  8. fatback joe

    fatback joe Master of the Pit OTBS Member

    Just allow a little more cooking time than you normal would. [​IMG]
  9. 7outof10

    7outof10 Meat Mopper SMF Premier Member

    from what i have seen of comps is that they will give more worng info than right lol
  10. imaquetepie

    imaquetepie Newbie

    Your smoke ring and taste has a lot to do with the smoker as well
    I recently purchase a Backwoods extened party model
    And it does not give me the smoke ring my off set smoker
    did, but the smoke flavor and taste is there. There are quite a
    few variables so you keep trying to you find what works best
    For you
  11. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Welcome to SMF. There are a lot of very friendly & knowledgeable folks here to help you. I urge you to sign up for the free E-course. It will give you the basics, & even if you are an experienced smoker you may learn something new. Then start asking questions. Good luck & glad to have you aboard. Don't forget we all love Qview!  

    Now why don't you go over to the roll call section & introduce yourself so we can give you a proper welcome. 

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