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Best Smoke Penetration?

post #1 of 11
Thread Starter 
Yep another question.....

I have always put my meat on the smoker at room temp. I have heard that putting the meat on cold and smoking at 200*(not 200*-225*) for a while will increase the smoke penetration. Is this true. I know smoke penetration does not directly relate to the size of the smoke ring, but I would like a little more pink at the edges.
Your thoughts?????
post #2 of 11
hey X tex-I just finished watching memphis in may and there was a team that did just that-cold meat with cold smoke for a hour or so before they fired up the heat to 225-240.don't recall if they won anything but they sure insisted on it.
post #3 of 11
Thread Starter 
Was that the "Red Hot Smokers" husband/ wife team?
post #4 of 11
I heard that the other night as well. I gave it the standard "huh" response. I'm not saying it's true or not, but that I don't do it that way. I suppose something could be said about the cool meat and the smoker coming up to temp could cause a condensation effect. I could see how this condensation could help the production of an enhanced smoke ring; but I don't see how it would affect the flavor.

I would like to warn everyone that you have to be careful when a Memphis in May champion, or comparable competitor, gives away Q "secrets" on TV. They either aren't secrets, or are total BS.
post #5 of 11
Thread Starter 
I agree....in the dog eat dog world of competitive smoking you aren't going to discuss your "secrets". The things they mention are probably common knowledge among the pros.
post #6 of 11
Smoke penetration?? I don't know if I would call it that, but I know that if the meat is still real cold if not nearly frozen, I get a darker......and usually wider smoke ring. Flavorwise, it doesn't taste any more smokey that I can tell.

The smoke ring is a chemical process that generally stops happening when the meat hits 140 or so..........if you put the meat out there cold it gives it a longer period of time for the process to happen which generally results in a "better" smoke ring.

I don't know how this compares to the ring you normally get, but this is about normal for me and I put the meat on cold............oh, and I generally go fairly light on the smoke compared to a lot I have seen and tasted

post #7 of 11
Thread Starter 
Thanks FBJ. Yea, I think I worded that wrong....I realize that smoke penetration has little to do w/ the smoke ring. I have tasted brisket that is very smokey in flavor w/ no smoke ring and vice versa. I think I will try putting the meat on cold this weekend to get a better ring.
post #8 of 11
Just allow a little more cooking time than you normal would. wink.gif
post #9 of 11
from what i have seen of comps is that they will give more worng info than right lol
post #10 of 11
Your smoke ring and taste has a lot to do with the smoker as well
I recently purchase a Backwoods extened party model
And it does not give me the smoke ring my off set smoker
did, but the smoke flavor and taste is there. There are quite a
few variables so you keep trying to you find what works best
For you
post #11 of 11
Quote:
Originally Posted by Imaquetepie View Post

Your smoke ring and taste has a lot to do with the smoker as well
I recently purchase a Backwoods extened party model
And it does not give me the smoke ring my off set smoker
did, but the smoke flavor and taste is there. There are quite a
few variables so you keep trying to you find what works best
For you

 


Welcome to SMF. There are a lot of very friendly & knowledgeable folks here to help you. I urge you to sign up for the free E-course. It will give you the basics, & even if you are an experienced smoker you may learn something new. Then start asking questions. Good luck & glad to have you aboard. Don't forget we all love Qview!  

Now why don't you go over to the roll call section & introduce yourself so we can give you a proper welcome. 

 

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