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post #1 of 7
Thread Starter 

I dont know if it is just me or my smoker ???


i have a Cajun electric smoker and have smoked a ton of meat with it , but i dont get the smoke ring like i do with the charcoal smoker i have ,  even tho i am smoking the meat at a little bit hotter temps , EX. , brisket i do a temp of 240 degrees and i even wait for the temp to get to 240 before i put the meat in .


Dont get me wrong the brisket ,chicken,ribs any everything else comes out great and maybe its just me but i would like to see a smoke ring in the meat.




again Thanks in advance for your reply's


post #2 of 7

I put your thread header in the handy dandy search tool and found lots of info for ya!!


Have a great day!!




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post #3 of 7

not going to get one with just electric.


It doesn't affect the flavor from what I've red.  Back when I started with my MES I remember reading that a piece or two of charcoal can give one, but I have never tried it

post #4 of 7

Yup, electrics don't produce a smoke ring



No Creosote! A-Maze-N Smokers

post #5 of 7

I have gotten a light smoke ring with my MES30 by breaking up several pieces of charcoal and putting them in the wood chip tray during the smoke. It's most visible on a long smoke like a pork butt which will be exposed to several hours of smoke with the charcoal present.


To be honest it doesn't taste any different to me and is not at all worth the time put into breaking up the charcoal and constantly adding it to my wood chip tray.

post #6 of 7

Just remember, no difference in taste, the smoke ring just looks cool.

post #7 of 7
A smoke ring is formed when myoglobin in the meat reacts with nitric oxide and produces the pink color. Kind of like when a meat is cured with nitrates like in corned beef. Again, it is just looks and nitric oxide contributes to ozone depletion so as long as you like the flavor who cares! Also, if anyone ever says anything you can tell them you are saving the planet on meal at a time!

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