Smoke Ring...

[vlap]

What aids in its development? What hinders? My smoke yesterday had a very good ring and the only thing I can think that may have been different was the meat had more time sitting out. Maybe it was room temperature or close. Does a heavy rub interfere? Does slathering make a difference in its formation?

Thoughts?

 

[richtee]

This may help ya out Vlap:

http://www.smokingmeatforums.com/for...40270#poststop

 

[vlap]

Thank you sir!!!

 

[gooose53]

So after re-reading the article the smoke ring will not form if meat is above 140 degrees? I've also always been told that meat will not take on much if any smoke when above said temp. I've tried both and have not noticed any difference, except I just like to see and smell the wood. I know this has been debated before so if no interest in bringing it back, no problem.

 

[flash]

I seem to get more when I use Oak for some reason

 

[gooose53]

More smoke flavor or ring?

 

[fatback joe]

The smoke FLAVOR will keep going as long as you throw the smoke to it........the smoke RING stop around 140.

 

[richtee]

The denaturing process STARTS at 140° it says, so I'll wager some ring will still form a bit after that.

And think about it... a tennis shoe will become more smoky if left in smoky heat. Don't matter the temp.

 

[fatback joe]

LOL..........what temp do you take the shoe to?

 

[gooose53]

And you have verifiable proof of this don't you???

 

[bbq bubba]

Only HE would!!!

 

[vlap]

Are there things you can do prior to smoking that will help the meat develop a good smoke ring?

 

[gooose53]

Alot of folks let their meat get to room temp or so....I take it from the fridge to the smoker.

 

[vlap]

I usually go from the fridge to the smoker as well. This time the meat sat out once I got it at the store til it went into the smoker. (less then an hour in a/c) I got a great smoke ring with the room temp.

 

[fatback joe]

Off the top of my head and in no particular order.......and probably subject to debate

-Put the meat on cold

-Use Kingsford briqs - there is some crap in there really helps produce the smoke ring

-Slap a little tender quick in your rub or on the meat (watch the quantities) gives you the ring although it is "artificial"

-Don't skimp on the wood. Cherry wood seems to give a darker red than the other woods I use (hickory, apple, pecan)

 

[flash]

More ring.

I still tend to believe that the smoke cannot penetrate the meat more after 140º internal temp is met, however the surface of the meat can receive smoke to the end.

 

[flash]

And just what type of fat content does this shoe have??

 

[dingle]

And do we foil it or not??

 

[fatback joe]

these would be perfect

 

[vlap]

Didn't you wear those to the first smoke out?