or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › General Discussion › Smoke ring...or lack of....
New Posts  All Forums:Forum Nav:

Smoke ring...or lack of....

post #1 of 10
Thread Starter 
Last few smokes, while the floors of the food was outstanding didn't see much of a smoke ring. Past weekend we had spares off of the BGE. Used the same Mesquite chunk charcoal as in the past. Same rub. Last 2 racks of spares we didn't foil them. Pulled the past weekends rack a bit early, would have liked them a bit more tender...
Smoked a butt on the drum a few weeks back.Same chunk charcoal as always. Same rub. Temperature on the drum climbed a bit higher, 285* vs 225* than I normally use. But it was still in the drum for 8 or so hours. Not much smoke ring...and the bark was noticeably thinner than in the past. I did use less rub on the last one than I normally do...hmmmm......
post #2 of 10

Junkie , d you have Salt in your Rub ? Salt helps in pulling the Nitrites further into the Meat . If you used less , this may be he fault.

 

Like in doing a Brisket , I Salt with Coarse Salt the night before now . Then add CBP the morn. of my cook . Seems to give a better ring .

 

 

post #3 of 10
Thread Starter 
Rub does indeed have salt in it. Been using a tweaked version of Jeffs rub
post #4 of 10

How's the flavor?  Smoke ring or not, you should be able to taste if it's different or not.

 

And regardless of the type of charcoal used, I've always added wood to get the desired smoke.

post #5 of 10

What are you using for smoke wood?

post #6 of 10

If you are not using wood then that is where your problem lies. Lump charcoal no matter what flavor it is does not impart much if any smoke flavor to meat. If you want a good smoke ring use some cherry chunks and the minion method and try to achieve tbs. I don't find the smoke ring makes much of a difference in flavor. I have made super smoky goodness with and without the smoke ring. It's all an appearance thing.

post #7 of 10
Thread Starter 
Thing is I have never used any flavored chunks when I was getting a smoke ring....
post #8 of 10

Well I'm a KBB guy and it is still hit and miss weather I get a good ring or not. But like I said I really don't care if I do. It is kind of neat sometimes though. I find I get more smoke rings with cherry than any other wood. By the way, I hate mesquite. I can't even stand the smell of it. Hahaha.....

post #9 of 10
post #10 of 10
Quote:
Originally Posted by robcava View Post
 

Check this out.....

 

http://amazingribs.com/tips_and_technique/mythbusting_the_smoke_ring.html

Hey Rob.  That was really interesting.  Thanks for posting.

 

Gary

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: General Discussion
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › General Discussion › Smoke ring...or lack of....