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

inkjunkie

Master of the Pit

Original poster

Nov 25, 2014

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• Jun 4, 2015

• #1

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......

 

oldschoolbbq

Legendary Pitmaster

OTBS Member

Jul 16, 2008

9,359

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NW Ohio - outside Toledo

• Jun 4, 2015

• #2

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 .

FOOD I HAVE COOKED - ANYTHING 016.JPG

• oldschoolbbq
• Apr 7, 2013

FOOD I HAVE COOKED - ANYTHING 015.JPG

• oldschoolbbq
• Apr 7, 2013

 

inkjunkie

Master of the Pit

Original poster

Thread starter

Nov 25, 2014

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• Jun 4, 2015

• #3

Rub does indeed have salt in it. Been using a tweaked version of Jeffs rub

 

oddball

Smoke Blower

Apr 6, 2008

126

21

Belleville, IL

• Jun 4, 2015

• #4

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.

 

cliffcarter

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Feb 28, 2010

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Old Town, Maine

• Jun 4, 2015

• #5

What are you using for smoke wood?

 

timberjet

Master of the Pit

Jan 29, 2010

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Waitsburg Washington

• Jun 4, 2015

• #6

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.

 

inkjunkie

Master of the Pit

Original poster

Thread starter

Nov 25, 2014

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• Jun 4, 2015

• #7

Thing is I have never used any flavored chunks when I was getting a smoke ring....

 

timberjet

Master of the Pit

Jan 29, 2010

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Waitsburg Washington

• Jun 4, 2015

• #8

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.....

 

robcava

Meat Mopper

May 20, 2015

167

21

CT

• Jun 4, 2015

• #9

Check this out.....

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

 

GaryHibbert

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Jun 20, 2013

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Drayton Valley, AB, Canada (Heavy Duty Oilpatch co

• Jun 4, 2015

• #10

robcava said:

 
Check this out.....

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

Click to expand...

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

Gary