Smoke Ring Question

[hyyal]

Hi all -

I've been doing this hobby/obsession for a while and ran into an issue regarding smoke rings.

July 4th, I did a rack of spares.  I did them exactly how I've always done them. Membrane off, trimmed the skirt, oiled & rubbed the night before. The day of...let meat get to room temp while smoker gets hot.  Smoked at 225-240* for 3 hours.  Lot's of smoke.  Good apple wood with some hickory thrown in.  Chunks.  I'm serious...the meat was in the smoke for 3 hours!

No ring.

After foiling and finishing, the ribs had virtually no ring.  The flavor was awesome and the texture was perfect. Took them to a pool party and they were GONE.  but......where did the ring go?

I did a brisket yesterday.  I did 2 things differently than I have in the past as an experiment.  I didn't foil it during the cook and I  flipped it (fat down) about halfway through the cook.  Again....the meat was in the smoke for a loooong time.  This time, I had a ring, but it was a thin one.

I'm thinking that the extreme outside temperatures and high humidity that we're experiencing has played some scientific games on me.

Other then that, I'm at a loss.  So, I turn to you, Masters of Smoke and Flame to ease my troubled mind.

Anyone have any theories?

hyyal - eastern NC

 

[daveomak]

hyyal, morning....  I use an electric smoker..... no smoke rings here....  I am no help....  It could be the humidity.... smoke trapped in the water droplets and not penetrating the meat...   someone with more chemistry knowledge will come along and let us all know what is going on.....   Dave 

 

[flash]

Hi all -
  I'm serious...the meat was in the smoke for 3 hours!
No ring.

After foiling and finishing, the ribs had virtually no ring.  The flavor was awesome and the texture was perfect. Took them to a pool party and they were GONE.  but......where did the ring go?

 I can see not knowing there is any smoke ring when finished, but how did you know there was none after 3 hours?? Did you cut into them?

 Personally, I do find I get more color when using Oak, so possibly the type of wood used, the age and condition of the wood may play a factor also.

 

[kimmeastar]

My opinion is,Who cares! If it turned out good,stayed moist,and tasted good,who gives a s_ _ _ about a smoke ring. Sometimes I get a good smoke ring,sometimes I don't. As long as it eats good,I don't care.
 

 

[swamp puppy]

My opinion is,Who cares! If it turned out good,stayed moist,and tasted good,who gives a s_ _ _ about a smoke ring. Sometimes I get a good smoke ring,sometimes I don't. As long as it eats good,I don't care.
 

+1  Who cares if there is a smoke ring or not.  Does it taste good?  That is the question you should be asking.

 

[hyyal]

To Flash - I didn't know about no ring till they were done.  I was just saying that they were in smoke for a solid 3 hours. Then heat for the rest of the way.  The way I've always done it.

To Kimmeastar & Swamp Puppy - I agree with you both about ring/no ring as long as they were good. (And they were GOOD!) I'm asking out of curiosity.  Finding out why things do things.