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

post #41 of 47
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 47

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 47
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 47

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 47

Ditto!

post #46 of 47

Just re-visiting this article as its got some great information. I am having a tough time getting a smoke ring in my MES without using charcoal.

post #47 of 47
Quote:
Originally Posted by SmokeTrailsteve View Post
 

Just re-visiting this article as its got some great information. I am having a tough time getting a smoke ring in my MES without using charcoal.

 

And you won't get a smoke ring without the charcoal (unless you cheat with some Tenderquick). You need Nitrogen and heat to get the desired reaction to form the smoke ring. Briquettes are the easiest way (and the best source) to get Nitrogen into your electric cook.

 

I take 4 to 5 briquettes and put them in a cloth bag and bash them against the concrete walkway. Then I mix all the little tiny chips with the pellets and load that mix in my A-maZe-N and fire it up. As long as the pellets are burning so are the charcoal bits. When the charcoal bits are burning I'm making Nitrogen.

 

Start your meat when it's cold, right out of the fridge, straight to the cooker.  

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