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The smoke ring mystery - Page 2

post #21 of 27
Quote:
Originally Posted by cliffcarter View Post

 

No, it's nitrogen dioxide not nitrous oxide

 

 

 

So true but no where near as funny! LOL!!!

post #22 of 27
Quote:
Originally Posted by billebouy View Post

 

I took the heart of the OP's question to be "But what about the guys using the AMNPS?" (his question in his second post) i.e., lots of smoke, but no smoke ring.

 

Technically smoke is a collection of airborne solid and liquid particulates and gases.  NO2 is one of those gasses that is a byproduct of combustion, in varying levels depending on the type and conditions of combustion.  As noted elsewhere, a gas grill heats by combustion, produces no "smoke" or smoke flavor (by a BBQ standard), yet can give you a "smoke ring" because of sufficient levels of NO2 as a byproduct of propane combustion.  A internal combustion engine can do it too, but I'm not cooking my ribs over the exhaust of my F150, lol.

 

An AMNPS gives you plenty of yummy visible smoke yet does not release enough NO2 for a smoke ring.  You could expose cooking meat to pure NO2, get a pretty smoke ring, but have no discernible traditional "smoke" flavor.

 

My point was simply, just because you see and smell "smoke", does not mean you will get a "smoke ring".

 

And just because you don't, doesn't mean you won't.

 

Now, that being said.  The flavor profile of a butt cooked in a MES with an AMNPS is not the same as a butt cooked in a stick-burner.  Precisely because the stick-burner brings a lot of byproducts into play in concentrations that an AMNPS doesn't.  Not saying which is the "better" approach, but they are different, just like charcoal is different. 

 

Don't get me wrong, the AMNPS is a great product, I love mine, and use it all the time.  Canadian bacon, smoked salmon, smoked sausage, smoked cheese, etc., can't be beat.  And and AMNTS does a great job of adding smoke flavor in a charcoal smoker (but in that charcoal smoker, it's the charcoal, not the AMNTS smoke, that will give you your "smoke ring").

 

They're all tools, and all have their place.

That is not what you said the first time, but thanks for the clarification.

post #23 of 27
Thread Starter 

Thanks!

 

I believe I've got it now.  Using the MES, regardless of whether you add an AMPS, you will not "burn" enough fuel to create the amount of CO2 needed to get the ring.  The ring also doesn't directly relate to how much smoke flavor you've added either.  As I said earlier, I'm all about the flavor, ring or no ring, just wanted to understand the science.  

 

My first butt (9.5lbs) is almost ready, having been in the MES all night (at 250).  I set the AMPS up when I put it in (1130pm) and as of this morning (0900) it's all burned up (don't know how long it lasted).  Added some apple wood chips to the MES for the last couple hours....WOW does it smell good.  

post #24 of 27
Quote:
Originally Posted by ChiefP View Post

Thanks!

 

I believe I've got it now.  Using the MES, regardless of whether you add an AMPS, you will not "burn" enough fuel to create the amount of CO2 needed to get the ring.  The ring also doesn't directly relate to how much smoke flavor you've added either.  As I said earlier, I'm all about the flavor, ring or no ring, just wanted to understand the science.  

 

My first butt (9.5lbs) is almost ready, having been in the MES all night (at 250).  I set the AMPS up when I put it in (1130pm) and as of this morning (0900) it's all burned up (don't know how long it lasted).  Added some apple wood chips to the MES for the last couple hours....WOW does it smell good.  

That would be NO2

post #25 of 27
Thread Starter 
Quote:
Originally Posted by cliffcarter View Post

That would be NO2

oops, fat fingered it.  yes, NO2

post #26 of 27
Quote:
Originally Posted by billebouy View Post
 

The general consensus is "artificially" creating a smoke ring is "cheating".  It's easy to do, which is why it doesn't buy you any points in competition.

 

But if you want to do it, rub on some Morton Tender Quick, let it stand a bit, and rinse it off.

Really?? I suppose he TQ starts the process.

post #27 of 27

huh!!  good info..i just got schooled...isn't science great!! 

 

that would explain why when i toss on a couple chunks of apple wood on the weber at a high temp (chicken and venny roast) i get a nice ring despite the short cooking time (an-hour-or-so-ish +/- )

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