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Smoke ring?

post #1 of 13
Thread Starter 

Been smoking with my MES 30 for around 3 months now.  I am noticing from pictures that other post using smokers other than an MES that they are getting and nice smoke ring around the outside of the things they cook.

 

Although most everything I have smoked has tasted ok I am not getting that robust pink/red telltale ring around my smokes.

 

Am I doing something wrong?

post #2 of 13

Smoke ring forms from large quantity of Nitrogen Dioxide generated by burning Wood, Charcoal and to a lesser extend Propane. The small amount of chips or pellets in an electric smoker doesn't get the job done. So no smoke ring in Watt Burners. Some guys claim a small result adding a couple briquettes to the MES chip pan but I don't bother. Other than the look, smoke rings contribute very little to the flavor. If you wish to go through the trouble, a 24 hours soak in Pops Brine will give the same look. Nitrogen Dioxide from Wood and Nitrite in cure have the same reaction when they contact the Myoglobin in the meat...Instant Faux Smoke Ring...JJ

post #3 of 13
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post
 

Smoke ring forms from large quantity of Nitrogen Dioxide generated by burning Wood, Charcoal and to a lesser extend Propane. The small amount of chips or pellets in an electric smoker doesn't get the job done. So no smoke ring in Watt Burners. Some guys claim a small result adding a couple briquettes to the MES chip pan but I don't bother. Other than the look, smoke rings contribute very little to the flavor. If you wish to go through the trouble, a 24 hours soak in Pops Brine will give the same look. Nitrogen Dioxide from Wood and Nitrite in cure have the same reaction when they contact the Myoglobin in the meat...Instant Faux Smoke Ring...JJ

 

Good info,,,,thank you.   Does it affect the taste with no actual smoke ring developing in an electric?  

post #4 of 13

I've had the same smoker as you for 2 years and still love it. No smoke ring, but still great smoke flavor. Happy smokin', David.

post #5 of 13
It should also be noted that even wood burners don't always produce smoke rings.

Usually it helps to put the meat on the smoker when it's cold. Something to do with how long the smoke interacts with the myoglobin in the meat before it warms up.

Of course, in my offset smkoker, I always get a nice smoke ring. icon_biggrin.gif
post #6 of 13

I have a cook shack009, that i like to use for butts, if I want a smoke ring i put it on the offset for for one load of coal (about an hour)

post #7 of 13
Quote:
Originally Posted by DA TOAD View Post

Good info,,,,thank you.   Does it affect the taste with no actual smoke ring developing in an electric?  
[/quote?

The smoke ring doesn't affect the taste at all, it is purely cosmetic.

Smoke it up
William
post #8 of 13
Quote:
Originally Posted by DA TOAD View Post
 

 

Good info,,,,thank you.   Does it affect the taste with no actual smoke ring developing in an electric?  

 

Nope...Well maybe a Super Taster might notice a very slight difference, but with Smoke, a flavorful Rub and good Meat...Smoke ring is just a Pretty Color...JJ

post #9 of 13

I have 5 smokers. Wood/charcoal, gas & electric. The flavor difference is minimal at best. The smoke ring is cool though.

post #10 of 13

I do like to the look of them though. . . . . .

 

post #11 of 13
I have a very good friend who is a well known comp guy. He uses a purple magic marker for his turn-in boxes. LOL
post #12 of 13
Quote:
Originally Posted by Joe Black View Post

I have a very good friend who is a well known comp guy. He uses a purple magic marker for his turn-in boxes. LOL

:ROTF...My Kids have Grape scented Purple Markers! I am thinking worth extra points...JJ

post #13 of 13
Just like politics.....it's only against the rules when you get caught.yahoo.gif
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