This may be a stupid question, but why is there no pink smoke ring on any of the meat I have done so far? I have smoked Turkey Breasts, Baby Back Ribs,Chicken, Pork Roast, and Rump Roast. I have yet to have a smoke ring like when I used my offset pit smoker. Everything has turned out great, but I was just wondering why no smoke ring appeared on the meat.
I don't know...I've not seen that pink/red ring either using the Bradley
"A mans got to know his limitations"
Glendora, CA - USA!
I, too, wondered about this. I've seen varying explanations, but here's one I may go with. I saw this very discussion on another board. It seems that charcoal has some form of nitrate/nitrite (do not remember which)in it & when burned it helps to make the smoke ring. These people using the "other brand" of elec smoker can achieve a smoke ring by adding 1 charcoal brisquette to their wood plate while smoking. I haven't tried this yet in the Bradley.
Just a thought here guys.... The idea of maybe putting a half a charcoal (cut in half with my bandsaw)on the begining of the smoke cycle. Any idea what adverse reactions this might have???? It might add something to the flavor.......
SmokeOn,
mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by MallardWacker</i>
<br />Just a thought here guys.... The idea of maybe putting a half a charcoal (cut in half with my bandsaw)on the begining of the smoke cycle. Any idea what adverse reactions this might have???? It might add something to the flavor.......<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Mallard,
My thoughts would be:
a)You would need more than one at the beginning of the cycle to have any noticeable effect on flavour
b)Charcoal is built to produce heat (and gases) which is what the Bradley is designed to avoid
c)When we toss on charcoal to our propane grills, it is to replicate smoke which we are already doing with the Bradley, so it seems redundant.
I am sure that if you used enough it would certainly alter the flavour and that might be a nice flavour, but IMO it would not be worth the hassle and could take away from the awesome BBQ that we can do with our smokers. Like I said somewhere else I am excited about hot smoking a roast this year because I was so pleased with how a charcoal flavoured one come off the grill last year I know I can do better[:p]
<b><font color="green">whitetailfan</font id="green"></b>
"Nice Rack"
Lethbridge, AB
Well now you got me to thinking. In the pork that we use for Cuban sandwiches it is very slow roasted and it has that ring. Maybe it is the spices. Going to have to look into this more.
WHite,
I think you correct here. I get to thinking, I love steaks over charcaol, that is the only piece of meat (a big honkin' Porter House, medium rare, man-thats meat) that I like better than anything done in my BS. Not that I wanted the grill flavor but chrcoal might have it's place once in a while. Another thought here, the juices that drip on the charcoal is probably makes the flavor also, something you cannot do inside our BS.
SmokeOn,
mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
Here's a link that may help (or just confuse even more).
http://forum.cookshackamerica.com/cgi-bin/ultimatebb.cgi?ubb=get_topic;f=16;t=000152#000000
PA,
Great read, I kind of think that settles it. Really, the idea of using tender-quick to creat a smoke ring is great idea.
SmokeOn,
mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">a big honkin' Porter House<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">[?][?]
Mallard: Are you confused? Don't you mean a goose? [?][:D]LOL!
"A mans got to know his limitations"
Glendora, CA - USA!
See what happens when you only eat duck stuff....
Eventually, taste will surpass appearance.[;)]
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Thanks for the replies. I agree Chez Bubba taste is what matters most.
My wife says I confused quite often. Sometimes I switch from my other forum that I read and things get a bit jumbled. Here is a snippette from the other forum I subscribe to.
<font color="blue">"The problems with the linear momentum formula is forgetting the basic premise that it should only be used when there are NO OUTSIDE FORCES. So linear momentum works great in outer space with point masses, no gravity and no friction. Fortunately when the masses (cars) are not point masses, on earth and with friction collide the OUTSIDE FORCES tend to balance each other during the impact phase and cancel each other out or not large enough to effect the formula."</font id="blue">
Man I love this forum!!!!
SmokeOn,
mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by MallardWacker</i>
<br />My wife says I confused quite often. Sometimes I switch from my other forum that I read and things get a bit jumbled. Here is a snippette from the other forum I subscribe to.
<font color="blue">"The problems with the linear momentum formula is forgetting the basic premise that it should only be used when there are NO OUTSIDE FORCES. So linear momentum works great in outer space with point masses, no gravity and no friction. Fortunately when the masses (cars) are not point masses, on earth and with friction collide the OUTSIDE FORCES tend to balance each other during the impact phase and cancel each other out or not large enough to effect the formula."</font id="blue">
Man I love this forum!!!!<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
<font color="blue">"Linear momentum"</font id="blue"> - the bisquette advance
<font color="blue">"Outside Forces"</font id="blue"> - wife nagging you to mow the lawn
<font color="blue">"Outside forces tend to balance each other"</font id="blue"> - mow your lawn after you have stocked the smoker, and it can be left unattended for an hour or so
<font color="blue">"Linear momentum works great in outer space with point masses, no gravity and no friction"</font id="blue"> - smoker works even if you've had too many wobbly pops
Gee Mallard, your other forum fits right in with ours, I see how you can easily swich between the two, they operate on the exact same principals....LOL[:D]
<b><font color="green">whitetailfan</font id="green"></b>
"Nice Rack"
Lethbridge, AB
WhiteTail That was very clever![:D]
<i><font color="blue"><b>Jack</i></font id="blue"></b>
White,
You'd be da man, I needed that chuckle today. Hope to return the favor some day. Really I never thought applying Newton's Third Law to this, but as we all know that all things are relative.
I appreciate you all...
SmokeOn,
mski
Perryville, Arkansas
Wooo-Pig-Soooie
If a man says he knows anything at all, he knows nothing what he aught to know. But...
[:D][:D][:D]
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
[:D][:D][:D][:D]
Whitetail-Who has had too many wobbly pops?[:0][:0][:p]
SMOKIN & SPOKEN
I had a hard day Saturday, so on Sunday I decided to mess with the BS. I needed to smoke a turkey and four massive ribeyes, so I figured why not try some charcoal for the smoke ring test. At first, I used the smoke plate to fire up the brisquette, but I thought that took to long. I also had to reach in and remove the next wood biscuit so it wouldn't knock the charcoal into the bowl. After the charcoal was going, I picked it out with tongs and placed it on the drip tray to smolder. I had all day, so I didn't mind opening the door so much. I'd check on the coal every once in a while to make sure it kept burning. It did for a while, but not long enough for my liking. So, off I went and got out my charcoal chimney and fired up another brisquette. That was better, but I should have added two instead of one.
My results? I found a nice ring starting on the turkey and the steaks. Like I said, I think two would have given me more of a ring. Turkey was in about 7-8 hours and was succulent and moist with a nice smoke & CHARCOAL flavor. I really liked the added flavor. I definitely plan on adding charcoal on my next smoke.
I only use natural lump charcoal in my grill. You might try using lump instead of kingsford or the like. The lump should light easier a stay going longer and give better flavor. I think you might have to leave the top damper open slightly so the coal could get enough air to keep going? Also to start lump a MAPP torch works well. Its similiar to a propane torch but is supposed to burn hotter.
Jeff
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
I always leave the top damper open at least 1/4". Didn't have any lump, just kingsford. Once I got one fired up in the chimney, it did better in the Bradley. One coal by itself is always tough to keep going.
i just order me one of these smokers to see what they can do. I been smoking brisket in my Pitts & Spitts pit for years and just learned how to get a good smoke ring. I read somewhere long ago i belive it was a web site called smokering.com any wayback to the smoke ring problem. the smoke ring is not really a smoke ring but a chemical reaction meat has when it is going from a cold temp to a warmer temp and i believe the process happens at around 145 to 155 degrees meat-pit temp. What i started doing is when i fire up my pitt i used to wait for the inside temp of the pitt was around 180 to 200 degrees then throw my meat on it. Now what i do is when I get my fire started and the pitt starts to heat up i'll throw the meat on it at say 100 degrees and let it slowly heat up with the pitt until i get the pitt to 175-200 cooking temp. this takes about 1 hour. so by going with this formula i would start cooking and I'm guessing now since i don't have my new bradley smoker yet... lets put the meat in the smoker maybe start it at the lowest temp ..maybe just using the wood heat first to slowly get the temp inside the smoker to 150 degrees try to hold their for 30-60 minutes then go ahead and let the smoker get to the temp your going to cook at and sat back and drink a beer.
gorph
I have often wondered if meat stops absorbing smoke flavor after a certain temp or amount of time. I found this article and thought it was intresting enough to share.[:)]
http://montanasbestbbq.teddybearbbq.com/askpitmaster.htm
<i><font color="blue"><b>Jack</i></font id="blue"></b>