- Joined May 22, 2016
So I am trying to figure out why sometimes I can make a cut of meat and it have a beautiful ring and a good flavor to it, whereas other times it seems like I do the exact same things but the meat is not up to the standards I want it to be. I smoked a pork loin today using applewood, and had it going for about 7-8 hours. When I got it out the meat was done, however I saw no real noticeable smoke ring and I could detect very little smoke flavor even though I was putting decent amounts of wood on at regular intervals. I was wondering if anyone has any ideas of what could interfere with developing a good smoke ring or good smoke flavor.