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Discussion, how to produce smoke ring in electric smokers? - Page 3

post #41 of 45
Quote:
Originally Posted by heymirth View Post

This is a great article
http://playingwithfireandsmoke.blogspot.com/1996/03/smoke-rings.html?m=1

pretty interesting

post #42 of 45

Smoke Ring is like Make-up on your Grandma! Adds a little color but makes no difference to how Great a Lady she already is!...JJ

post #43 of 45
So I've tried the briquette in the chip pan trick a few times now, including on 2 racks of ribs and a brisket last week, and had no luck in the MES. Yeah I get it does nothing for the meat, but it is pretty and people like to see it.
Anyway I also did a Fatty after the other stuff was done with no briquette and I did get the ring, as others have speculated I think it is due to the nitrites in the cured bacon boosting the chemical reaction with the myoglobin. I would say that is why fatties usually have smoke rings in electrics.
post #44 of 45

You nailed it exactly. The Cure in the Bacon reacts with the sausage. As a student chef, I ran a Luncheon with a German theme, Rouladen, Spaetzle, Braised Red Cabbage. The Beef rolls were filled with Bacon, Onion Mustard and a Pickle spear. Browned and Braised for HOURS!. I still had a few people call me over to ask if the beef was cooked through because they were Pink in the center. You cound cut it with a fork...th_dunno-1[1].gif...JJ

post #45 of 45

Ditto!

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