Smoke ring

[HoosierKettle]

@mikerocksthered prompted me to start a thread on this sometime ago. Are there techniques that anyone uses to ensure a great appetizing smoke ring?  Sometimes mine are good and other times not. I know the folk lore that smoke ring isn't a necessity from amazing ribs but I disagree. It's like my mother in laws gray deviled eggs. They taste ok but I don't want to eat them.


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[MrHoss]

I find the more seasoned the cooker the deeper the smoke ring.

Don't just believe everything amazing ribs puts out and do not think you NEED a Vortex.

[MikeRocksTheRed]

I am wondering if it has to do with meat temp when you put it on the grill/smoker?  My ribs, pork loins and shoulders/butts always go on the grill fairly cold.  I've only done brisket a few times, but those went on fairly cool too.

[Travis]

I know there is some scientific breakdown of a smoke ring type of deal. Something to do with the temp of the meat when it's put on. Blah, blah. I will say when I cooked with my offset, I got some serious smoke rings, and with kettles or the UDS, not so much. What'a the difference? Wood. That's my thought. But.... I've seen good smoke rings with kettles so what the hell. Maybe it doesn't make the meat taste better, but you're right, it looks better.


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[Jammato]

ok then

a smoke ring is the interaction of the myoglobin in the meat and nitrogen oxide

want good smoke ring, do not warm the meat to room temp, the longer it takes to warm up in the smoker the better the ring
and................. use some bark for smoking, it seems that bark has more nitrogen oxide than regular wood.
 I am a bit lucky in that because I harvest my own wood, well lets say I buy it in stick form, not in chunk or chips, I live in the desert and get mesquite every fall and let it cure. I go to the apple farms in the winter up in the local mountains and buy the wood they prune off, I do not want the thick stuff, I get the stuff I can get goof chunks from easily, it also has more bark to the pound than logs.

So, meat not warmed to room temp, bark. makes the best smoke rings
I am not saying you have to do it that way, just that is the best way to get a good ring. What you are doing is a slow cook with nitrogen rich fuel. giving the agents causing the ring optimum time to react

[HoosierKettle]

That's great info. Thanks. Does the use of a water pan have any effect?


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[MikeRocksTheRed]

That's great info. Thanks. Does the use of a water pan have any effect?


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Great question!!!!

[kettlebb]

I don't take Amazing Ribs as gospel but this is a good read about smoke rings.

http://amazingribs.com/tips_and_technique/mythbusting_the_smoke_ring.html


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[HoosierKettle]

I don't take Amazing Ribs as gospel but this is a good read about smoke rings.

http://amazingribs.com/tips_and_technique/mythbusting_the_smoke_ring.html


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Though I've read some of that before, I read through the whole thing this time. This will give a good base for a test cook I will do soon. I plan on running 3 or 4 kettles at the same time on some ribs. Not sure exactly what I'll change on each one but most likely I'll have low and slow with water, hot and fast without and maybe the wsm low and slow with water to compare to a kettle. Something along those lines anyways.


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[MacEggs]

want good smoke ring, do not warm the meat to room temp, the longer it takes to warm up in the smoker the better the ring

I am not saying you have to do it that way, just that is the best way to get a good ring.

Excellent advice!  I do what you are stating above with great success.

Also … The amount of salt in the rub / seasoning applied to said hunk of meat will play a huge role in the science of creating a smoke ring.

It is my understanding that the smoke ring will stop developing once the meat has passed an IT of 140℉. 
However, the meat will still take on smoke for flavor.

EDIT:  I did not read the above link.

[MINIgrillin]

http://www.kbq.us/smoke-ring/

For your smoking nerdiness needs.