Smoke Ring

Smoken · March 21, 2007, 04:23:23 AM

I have been smoken with charcoal and wood chunks for 10 years.I always got a smoke ring in the meat.I got a BS a week ago. Smoked ribs and butt no ring. Why? Does anyone know

manxman · March 21, 2007, 04:40:32 AM

Go to page 2 of this post and scroll down to a post by Habanero Smoker, it gives one of the best explanations I have seen.

http://forum.bradleysmoker.com/index.php?topic=4740.0

Welcome to the forum BTW, don't be a stranger here! ;) :)

Smoken · March 21, 2007, 05:03:25 AM

Manxman, thank you you are right that is a good explanation will miss my ring

Wildcat · March 21, 2007, 04:49:35 PM

Welcome to the forum Smoken. If you still have your other smoker, keep it. I still have mine and it does a fantastic job on beef steaks which require higher temps to keep it moist and tender IMO. You can cold smoke steaks in the BS and then grill, but the hot smoker works best.

iceman · March 21, 2007, 06:35:45 PM

Quote from: Wildcat on March 21, 2007, 04:49:35 PM
Welcome to the forum Smoken. If you still have your other smoker, keep it. I still have mine and it does a fantastic job on beef steaks which require higher temps to keep it moist and tender IMO. You can cold smoke steaks in the BS and then grill, but the hot smoker works best.

How thick of a steak do you smoke cook ? I've been doing between 3/4" and 1". The butcher has some 2 1/2" thick rib eyes that are tempting me. Just wondering if I should jump on it and give them a try.

bluesin · March 22, 2007, 09:42:53 AM

A little more detail on that smoke ring...

The propane smoker does indeed create a smoke ring, however nowhere near as much as my BGE...

Bluesin

iceman · March 22, 2007, 10:34:29 AM

Good link bluesin. This will explain to most folks the whys and hows of the smoke ring. Thanks

bluesin · March 22, 2007, 12:11:07 PM

Yep, I think the key is the last sentence concerning green/wetted wood and high temps. While the puck burner creates temps high enough to perform the process the actual pucks themselves appear to have little if any moisture in them to contribute to the process...

Bluesin

Wildcat · March 22, 2007, 05:56:15 PM

Ice, I normally smoke 1 to 1 1/2 inch thick steaks, but have smoked 3/4 up to about 4 inches. Same process. I have one of those side firebox units. I build some hot coals with charcoal and then add chunks of seasoned oak. I put the steaks on the side next to the firbox and let her rip. Smoke ring all the way through.

iceman · March 24, 2007, 05:03:48 PM

OK Wildcat I picked up some 2"plus steaks and will give them a try Sunday. (King crab on the side for back up). :P ;D

Wildcat · March 24, 2007, 05:07:50 PM

King Crab! :o ::) I did not see an invite. :'(

Don't cook too fast as directly over the grill.