No smoke ring!!!! Whats the dealio?

Discussion in 'Pork' started by lspilot82, Sep 14, 2011.

  1. Hey guys the last couple times I've done some ribs I havent been able to produce a smoke ring...it baffles me. They seem to have plenty of smoke flavor and boy aren't they good, but they have had no smoke ring. So what could the problem be? I give them plenty of smoke and have plenty of water in the pan...so if anyone knows any tricks of the trade please share. Thanks.
     
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    What kind of smoker are you using? It's my understanding that Electric Units don't produce a Smoke Ring...JJ
     

  3. Electric ECB.....I have on occasion have had smoke rings before...although its rare.
     
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    So there you go...If you are doing a hotter Smoke and the Wood Chips/Chunks combust, you will get a little bit if a ring but in general with Electrics you just get good smoke flavor.

    I have heard from people that say, "In a Blind Taste Test...Ring..No Ring...I can't tell the difference in Flavor."...Anybody Here do a comparison?...JJ
     
  5. bignick

    bignick Meat Mopper

    Try putting a piece of lump or a briquette in with your wood chips and see what happens.  That worked for me on my MES.  But, I went back to a charcoal smoker for this exact reason.  I believe there is better flavor that way.  Everyone has their own preference...
     
  6. arnie

    arnie Smoking Fanatic

    A smoke ring can be obtained in an electric smoker by adding in charcoal while smoking.

    The question is whether or not you can taste the smoke ring.

    The answer is no, so why fuss about it?

    If it taste good to you eat it and don’t worry about it.
     
  7. I agree that there is probably no difference in taste.  

    However, you eat with your eyes first, so there is probably a perceived difference when you see the ring.
     
  8. Ok thats awesome...so for aesthetics and for the beauty of a smoke ring, add a bit of charcoal...I think I'll do just that. Thanks fellas.
     
  9. arnie

    arnie Smoking Fanatic

    Be careful adding charcoal.

    With electric smokers it is possible to over smoke your food.  

    As to the aesthetics is it really worth the risk of messing up an otherwise good recipe?

    I mean really, isn’t life too short to sweat the small things?   [​IMG]

    Just my $0.02
     
  10. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    I always add a few pieces of charcoal to my chip pan in my MES30 through out the whole cook time and then you get a nice smoke ring.  I think people eating it really appreciate the look of the food THEN the taste!

    Brian
     
    Last edited: Sep 14, 2011
  11. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    I find that ribs will take on more of a ham flavor with a smoke ring, whether that's good or bad is up to the individual.
     
  12. "The smoke ring is caused by nitric acid building up in the surface of meat, absorbed from the surface. This nitric acid is formed when nitrogen dioxide from wood combustion in smoke mixes with water in the meat. Basically it is a chemical reaction between the smoke and the meat." Smoke rings no longer hold any value in competition bbq events because it can be artificially created with Morton's Tender Quick.  Hope this helps! Keep on smokin!!!
     
  13. jc1947

    jc1947 Smoking Fanatic

          X2     Add my 2 cents 

     
     
  14. smokinal

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

    No flavor difference, it just looks cool!
     
  15. africanmeat

    africanmeat Master of the Pit OTBS Member

    X2 Add my 2 cents 
     

    I don't know if there is difference in taste. but you maneged get from the guys 4 cents [​IMG]  
     
  16. dougmays

    dougmays Limited Mod Group Lead

    what kind of rub are you using? if your using one with alot of sugar (brown or white) your rub might be carmalizing to quickly and sealing up the meat from absorbing smoke....just my assumption?

    if you do use alot of sugar try Turbinado (sp?) sugar....higher melting point

    my 2 cents
     
  17. sqwib

    sqwib Smoking Guru OTBS Member


    I'm with AL

    [​IMG]
     
  18. sqwib

    sqwib Smoking Guru OTBS Member

  19. arnie

    arnie Smoking Fanatic

    Good info SQWIB.

    I have a friend who is a KCBS competitor and judge.

    He tells me that the size of, or lack of a smoke ring cannot be used during judging because the smoke ring can be easily manipulated.

    It isn't that the electrics don't produce a smoke ring, as some have suggested, but rather that the small amount of wood used that turns into charcoal, and then to ash, doesn't produce enough nitrates to penetrate into the meat.

    If you want a nice smoke ring, just do what the KCBS rules were promulgated to prevent Simple sprinkle a little Cure #1 on the surface of the meat and let sit for about 15 min.

    Then rinse off and apply your rub.

    The additional nitrates will then penetrate and give you a nice pink ring.

    This may end up, as Dan said, adding a hammy taste
     
  20. venture

    venture Smoking Guru OTBS Member

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