SMOKE RING

[dog1234]

I watch Pitmasters on TV often, and have talked with a few people on this issue. I am looking for facts if their are facts in my issue.

My question is I can't seem to get a smoke ring on my meats in my smoker. I use a MES 30 with a mail box mod......... I generally use pecan pellets, but also have Cherry and Apple that is use. Is it possibly to get a good smoke ring with this set up?

 

[mike243]

Never got 1 that I could tell with my MES 40,chemical but only will add nitrates and no flavor as you cant taste the smoke ring

 

[dog1234]

One guy said add charcoal to the smoke it will produce a some ring?
Any truth to this?
How would a person do this with a a-maze-n pellet tray in a mail box mod?

 

[TomKnollRFV]

So the smoke ring is from wood as fuel, or charcoal...but here is the thing; it actually doesn't indicate quality what so ever, and has zero impact on the flavour.

 

[dog1234]

Thanks T,

that is why I can get one on my electric MES. I guess one day when I graduate up to a stick burner them I can produce a smoke ring.

 

[TomKnollRFV]

Thanks T,

that is why I can get one on my electric MES. I guess one day when I graduate up to a stick burner them I can produce a smoke ring.

You actually can by curing the meat. Competitions will do this because of time constraints. But it's literally just a presentation thing. It's got to do with Nitrogen some thing or another to make it. I don't suggest putting charcoal in a MES.

I've done offset smoking in my big ole grill and the MES still tasted better for the exact same thing <and I didn't need to convince people I some how produced ..rare chicken>

 

[pops6927]

Everything you need to know about smoke rings:


http://www.smokingmeatforums.com/a/smoke-ring-formation

 

[WillRunForQue]

Drop a couple of prelit charcoal briquettes in your water pan (if you leave it dry of course). That always worked for me for a small smoke ring in my MES.