Are smoke types different?

[Mark O]

Bear with me, I have a question and am so mired down I am not dead sure I can even ask it coherently.

To date I have 3 different kinds of smokers.

1. Electric smoker

2. Charcoal smoker

3. Offset masonry pit(home built)

Here lays my curiosity. The electric smoker produces smoke from chips smouldering against an electric coil, never producing flame. The charcoal smoker has charcoal burning, but the smoking chunks are smouldering on them, so little to no flame. Offset masonry smoker is pure flame, no smouldering ever.

So far the electric makes decent smoked foods with a smoke ring, the charcoal does fine as well, but the new masonry pit is a beast and makes the best smoked meats with the deepest smoke rings I have ever produced.

So, does live flame, never smouldering, produce different/better chemical compounds for smoking meat?

Thanks all, hope this made a little sense.

M

 

[chilerelleno]

In a nutshell, Yes.
But you can't nail it down that easily.

The folks over at amazing ribs.com have some really informative articles on smoke, woods, charcoal, smoke rings and more.
Check them out.

 

[bmudd14474]

Your big smoker holds heat better and more consistent. Also id bet the recovery time is faster. All of those things play a roll in better Q.

 

[chef jimmyj]

Smoke ring is a chemical reaction between Myoglobin in the muscle cells, the stuff that holds oxygen in the cell and makes meat red, and Nitrogen Dioxide in the smoke. The N02 penetrates the muscle as long as it is moist and stays below 140°F. Above 140 the surface seals and dries and the reaction stops. The chips in an electrIc makes a small amount of gas and gives nothing or a slight ring. Charcoal, partially burnt wood, gives some gas but much of the NO2 was burned off in processing. The chunks contribute give more ring then the electric. Splits are loaded with NO2, are large and make huge amounts of gas giving the deepest smoke ring. Spritzing the first hour can help keep the surface moist, giving deeper rings as well as running an hour or two at 180-200°F then bumping up the temp.
Smoke ring is all show with little contribution to flavor. You can get as deep a ring as you want by making a brine with 1 Tbs Cure #1 and 1/2C kosher salt in a gallon of watEr and soaking a week or two. This is the same reaction. Impress your friends with a 2" thick smoke ring!...JJ

 

[HalfSmoked]

The masters have spoken.
But I don't worry about a smoke ring it in my opinion dosen't make any difference in the flavor of the meat its just for show.

Warren

 

[SonnyE]

I smoke meats, cheeses, and almonds for taste.
Appearance is secondary to me. In fact, for 50 years I was oblivious to "smoke rings".

The bottom line is... Do YOU like your results? And do the folks, Family and Friends, you share with like your results?
If the answer is yes, you are a Master.
And that is what truly matters.

I became Infamous for my particular Baby Back Ribs.
Problem is, I am not allowed to mess with my ribs now.
You could say I have Painted myself into a corner... :(

 

[Mark O]

Thanks all.

I'm aware of the conditions that create the smoke ring, I have the advantage of having access to a published respiratory therapist who is also a BBQ judge for the American Royal in KC and we have had loooooong discussions about myoglobin binding., I was using the ring as a indicator that something different was going on in each smoker.

My question was more about flavour compounds. I realize that it isn't a simple question, but I swear the offset smoker gives a deeper yet more delicate smoke flavor.

Like I said, not easy.

Thanks all, you guys rock!!

M

 

[WillRunForQue]

Part of your question is about the smoke ring and part seems to be about the smoke flavor. You didn't mention the color or how clean your smoke is from each of your smokers, but it sounds like you are getting the cleanest smoke from your masonry pit. I like the almost transparent smoke from small hot fires the best compared to smoldering, but set and forget approaches usually entail smoldering, so it's a tradeoff.

 

[SmokinAl]

A clean burning wood fire gives the best flavor, IMHO!
Al

 

[HalfSmoked]

Thanks SonnyE for the like its greatly appreciated.

Warren

 

[ravenclan]

I have a stick burner, propane smoker, pellet smoker and a electric smoker and the meats are best in the order I put them in.
the stick burner and the pellet smoker I get a smoke ring but I never paid attention to it as it was the taste and texture I was looking for.

Smoke ring is a chemical reaction between Myoglobin in the muscle cells, the stuff that holds oxygen in the cell and makes meat red, and Nitrogen Dioxide in the smoke. The N02 penetrates the muscle as long as it is moist and stays below 140°F. Above 140 the surface seals and dries and the reaction stops. The chips in an electrIc makes a small amount of gas and gives nothing or a slight ring. Charcoal, partially burnt wood, gives some gas but much of the NO2 was burned off in processing.

chefjimmy is spot on for the smoke ring!!