Smoke Ring?

[dick bullard]

Noticed a post the other day that stated propane smoking will never produce a real good smoke ring like wood will...anyone know the theory behind that? Isn't smoke smoke?

 

[flash]

I have been using my Charcoal to Propane Conversion GOSM for some time. Absolutely, a terrible smoke ring.

 

[meat hunter]

Man wheres the ring? What did ya do, boil them ribs? LOL. You know I actually heard that too, quite a while back, I think before the crash.

By the way, those are mouthwatering.

 

[old poi dog]

Ummm.....Can I have some ribs at my table please....

 

[ddave]

You may be thinking of one of my posts.

If you are, what I actually said was

Clearly you can get a smoke ring from using a propane fired smoker as Flash has aptly illustrated. But typically a wood or charcoal fired smoker will produce a more pronounced smoke ring. The reason has to do with the amount of nitrogen dioxide in a wood/charcoal fire versus a propane fire.

Excerpt from the following thread:

http://www.smokingmeatforums.com/for...ad.php?t=61546

I usually get a reasonable smoke ring on items smoked on my propane fired SnP . . .



but it is much more noticeable on my charcoal fired UDS.



I apologize if I misled anyone.

Dave

 

[chefrob]

damn it dave!!!!!








j/k

 

[miamirick]

i think my GOSM is propane and i think i get a smoke ring whin I smoke!!!!

maybe i'll test it again tomorrow just to be sure!!!!!!!!!!

 

[dick bullard]

Thanks for the technical info about the HO2.....makes sense now..... Just converted by Brinkman Vertical to propane tonight....but that's another post as soon as I get pics taken to show!!!

 

[shea561]

DDave,

Thanks for the pics! That makes it very clear to not only what a "smoke ring" is but really illustrates the differences that the 2 different methods yield you.

Great post.

 

[ddave]

What did I do??

Dave

 

[gnubee]

I can even get smoke rings in the MES if I put some charcoal bits in with the wood. They are not jump out at you smoke rings but they are there.

Mostly I don't bother with smoke rings one way or the other as I don't think they affect the taste a whole lot.

My gasser makes terrific smoke rings.

The Best depth and colour rings come from my Charcoal briquette Cobb cooker.

 

[chefrob]

 

[ugaboz]

this is some good info on smoke rings, but if you do not get one does that mean you did something wrong

 

[triplebq]

No it DOES not .. "Smoke ring" is a ring that forms around the edges of meat caused by myoglobin in the meat reacting with carbon monoxide to form a heat stable pigment.

Me being a novice have cooked several great smoked meals with little or no smoke rings from my watt burner with wood chips added.

Just be sure to cook the meat to the proper temp of "doneness" according to USDA guidelines ring or no ring .

 

[ddave]

Actually, the mycoglobin is reacting with nitrogen dioxide NOT carbon monoxide. See Post #5 of this thread.

Absence of a smoke ring does not mean you did anything wrong.

Dave

 

[shooterrick]

I have had some very good Q with little or no smoke ring. Now mind you my stick burner produces a very pronounced ring. It may not make much difference to a home cook but if ya go to sell it and no ring is evident how are ya going to get a chance to explain that the meat cooks from the outside in and that yes it is really done! LOL

 

[chisoxjim]

I love meat with a smoke ring, when I eat bbq it is one of the first things I look for. It tells me some love & time was put into smokin that meat. I have tasted plenty of bad bbq without a smoke ring, I dont think its a coincidence.

As a bbq guy I worry about & stay humble with every smoke I do no matter how many times I have done a particular meat. I am nervous until I cut or pull apart that first rib, or pull the first bit of pork off a butt or shoulder, hoping I see that ring. When i do i realx.

I know there is a way to cheat and get a smoke ring every time(rub your meat with tenderquick), but I prefer to get it the natural way(time, wood smoke, & low temps). By doing those 3 things I do pretty well, and turn out some good lookin' rings.

the above is my humble opinion, and what works for me, as always whatever works for each individual is all good.

 

[flash]

I do actually use some charcoal in my GOSM conversion to propane. Don't use the pan anymore, just set the coffee can right on the burner. I add several lumps of charcoal along with my wood of the day and smoke away.

 

[ddave]

I know you said this was your opinion and I respect that and I'm not picking on you but the ONLY thing that a smoke ring tells you is that there was some reaction between the meat and either nitrogen dioxide (as a by product of combustion) or sodium nitrite as is the case with Tenderquick.

What about electric smokers? I'm sure the MES users can crank out some tasty Q but since they are electric, it's not likely that they will have any noticeable smoke ring unless they have a couple of pieces of charcoal going at the same time. Doesn't mean there was any less love or time spent smoking the meat.

Dave

 

[tasunkawitko]

this might offer some insight into smoke rings, where they come from, how they are produced and whether or not there is a taste asociated with them:

http://www.eaglequest.com/~bbq/faq2/12.html