No smoke ring

[oregonbbqtime]

We've been at this for a few months now and the first couple of books were beautiful. Lately though our smoke ring sucks, especially on beef. The meat tastes fantastic and it's juicy and tender. I know that the smoke ring doesn't do much aside from look cool but I still want it. Any suggestions.

 

[noboundaries]

What equipment are you using to smoke the meat?

 

[chef jimmyj]

Use the water pan in the WSM, if you are not already. Keeping a low temp, 225, and high moisture allows more time for a smoke ring to form...JJ

 

[SmokinAl]

JJ, how did you know he had a WSM?

Al

 

[dirtsailor2003]

JJ, how did you know he had a WSM?

Al

He's a mind reader!

 

[crankybuzzard]

He's a mind reader!

Maharaja JJ!

Or he looked at the folks intro and got it from there...  That's what I did when I was wondering if I should ask JJ for tonight's LOTTO numbers.  

 

[chef jimmyj]

LOL...Ancient Chinese Secret! Meditate and chant the mantra until l am one with the cosmos...Then check the guys Roll Call post or others to see what he has for equipment...JJ

 

[SmokyMose]

Hey, JJ!
Is it going to rain in Indianapolis Sunday?
(I don't care about the race. I want to smoke a shoulder butt....)
:biggrin:

 

[chef jimmyj]

Hey, JJ!
Is it going to rain in Indianapolis Sunday?
(I don't care about the race. I want to smoke a shoulder butt....)
:biggrin:

YES!...Thunderstorms with a high of 78° and low of 58°. Bring your Umbrella...JJ

 

[natej]

We've been at this for a few months now and the first couple of books were beautiful. Lately though our smoke ring sucks, especially on beef. The meat tastes fantastic and it's juicy and tender. I know that the smoke ring doesn't do much aside from look cool but I still want it. Any suggestions.

Try some celery salt in your rub.. its naturally rich in nitrates Thumbs Up

 

[noboundaries]

Try some celery salt in your rub.. its naturally rich in nitrates

I could see how that would work!  Thanks for the insight.  Never personally made the connection.  Points!

Dry brining also helps.  I never dry brine (apply rub, wrap meat tightly in plastic, store in refrigerator overnight or longer).  I ended up dry brining for 24 hours a trimmed 3.5 lb tri tip last week due to a timing issue.  Used Montreal Steak Seasoning.  Did a smoky grill cook on my Kettle where I loaded two charcoal baskets with wood chips and hot charcoal.  3-4 minutes a side over high direct heat, then 40 minutes on indirect heat.  Rested for 15 minutes.  When I cut into the meat, I had a 3/16" smoke ring! 

Now, I've seen small smoke rings dry smoking tri tips on my WSM, but never on my Kettle, and the number of tri tips I've done in my life probably reaches into 4 figures.  That sold me on dry brining meat.       

 

[Bearcarver]

We've been at this for a few months now and the first couple of books were beautiful. Lately though our smoke ring sucks, especially on beef. The meat tastes fantastic and it's juicy and tender. I know that the smoke ring doesn't do much aside from look cool but I still want it. Any suggestions.

A tube of Lipstick or a Red Magic Marker??

Does about as much for taste.

Bear

 

[akdutchguy]

A tube of Lipstick or a Red Magic Marker??

Does about as much for taste.


Bear

That's funny. True but funny. I was watching a cooking show and the judge said she eats with her eyes. I tried it grabbed a fork full of pp and poked it in. Didn't taste like anything but it sure hurt. Like bear said the smoke ring is just for looks. It adds nothing for flavor. Keep it moist like chef jj recommended. Just don't try to establish with your eyes[emoji]128513[/emoji]
Jason

 

[oregonbbqtime]

Thanks for the advice. We generally cook low and slow between 225 and 250. But I generally keep lava rocks in my water pan for temp control. I have yet to cook with water.

 

[noboundaries]

Thanks for the advice. We generally cook low and slow between 225 and 250. But I generally keep lava rocks in my water pan for temp control. I have yet to cook with water.

I don't use water either in my WSM, or lava rocks, or sand.  I just leave it empty.  Water does work for the smoke ring though.  With lava rocks, you could throw in a quart of water at the beginning of the smoke when the smoke is heaviest.  The water will evaporate in about an hour or so but do it's job.  I might have to test that.   

 

[natej]

I could see how that would work!  Thanks for the insight.  Never personally made the connection.  Points!

Dry brining also helps.  I never dry brine (apply rub, wrap meat tightly in plastic, store in refrigerator overnight or longer).  I ended up dry brining for 24 hours a trimmed 3.5 lb tri tip last week due to a timing issue.  Used Montreal Steak Seasoning.  Did a smoky grill cook on my Kettle where I loaded two charcoal baskets with wood chips and hot charcoal.  3-4 minutes a side over high direct heat, then 40 minutes on indirect heat.  Rested for 15 minutes.  When I cut into the meat, I had a 3/16" smoke ring! 

Now, I've seen small smoke rings dry smoking tri tips on my WSM, but never on my Kettle, and the number of tri tips I've done in my life probably reaches into 4 figures.  That sold me on dry brining meat.       

Thankyou my friend!

 

[indaswamp]

Use the water pan in the WSM, if you are not already. Keeping a low temp, 225, and high moisture allows more time for a smoke ring to form...JJ

If he is smoking meats in Oregon, The air is usually high in humidity, much like the south. Doubt a water pan would help much. But I could be wrong about that.