Originally Posted by eman
So since i use an electric smoker that does not cause the chemical reaction to form a smoke ring and it also produces a good bit of steam which inhibits the formation of bark on meat ,Does.what your saying not apply to me ? I could maybe agree w/ you that bark would SLOW the absorbtion of smoke .
But a smoke ring is a chemical change and that is all, it does not change the taste and does nothing to the meat exvcept to change the color. Sodium nitrite or nitrate have anything to do w/ smoke flavor .They are both curing agents .
So in my smoker that causes no smoke ring or a smoker that uses pellets or dust or other fuels that only gets to 250 cooking temps and produces no smoke ring and very little bark, What stops the meat from absorbing more smoke.?????
Whats does smoking at only 250 degrees have anything to do with the smoke ring? People cook low and slow at 225 all the time and produce smoke ring. Same goes for pellet cookers. Not to mention the OP is asking about cooking on a 250gl tank smoker with a FB so we are talking about an offset stick burner which makes most of your post irrelevant to this thread. now if you cook your food with no bark and don't care to have the appealing smoke ring then have at it, that's your preference. but there are a lot of flavors and taste that accumulate in the bark that just makes it better. and that's just my opinion.
I never said anything about the smoke ring having flavor?
just tasting a smoked piece of meat that was cooked not foiled, and left open to the smoke the entire cook time is enough to show that the meat doesn't continue to take on smoke the entire cook. when a piece of meat is left in the smoke to much or there is to much smoke and not that thin blue smoke we all shoot for, the bark is left very bitter and not tasty at all. now if the actual meat itself took on smoke the entire cook that would be one bitter piece of meat.
now I'm not going to sit here and go back and forth and tear up the OP's thread about this. I do enjoy talking about this kind of stuff but we don't need to get off track with this thread.