Smoke Ring?

[bowencm]

I an not getting a nice smoke ring - I researched it and, it seems an electric smoker cannot create a smoke ring. Is this true?

The claim is the smoke ring (pink ring around outside of meat) is a chemical reaction caused by the burning of the wood. It seems to me that the wood is still oxidizing with the electric heat, but I'm not a chemist.

Any thoughts on this?

Thanks

[ia_james]

Temp of the meat comes into it as well. You can usually get one by tossing a chunk of lump charcoal into the doghouse. It doesn't affect flavor, so I don't bother.

[bigwalleye]

The experts haven't been to my house. I get it on most of my smokes, esp in pork. I like a nice smoke ring, and will toss in a couple lumps of charcoal. ia_james is right, but i believe charcoal enhances the ring substantially.

http://forums.smokintex.com/showthre...ght=smoke+ring is entered as photographic evidence. Check out my photo at the bottom of the first page.

[bowencm]

I got a small ring with adding some charcoal, but not pronounced.

The ring doesn't add flavor, but the presentation is very nice with a ring.

[metronome]

i've never gotten one either (with/without a chunk of charcoal) and I agree it adds a legit cachet' to 'que presentation but doesn't improve flavor.

[DReeves]

I am in the charcoal camp..... hope to try hardwood charcoal next!

[smokin-tnpete]

Never an issue for me, I put 3 pieces of charcoal in the smoke box. Mine has 2 left side I put the wood right side Charcoal. I have had lots of people tell me it can't be done. Then they see it after it comes off the smoker. They change there minds after that.
Pete

[Swoff1]

Sometimes I get one sometimes I don't, Gave up on the smoke ring obsession. As long as it taste good, I'm good.

[DReeves]

As long as the Mrs says I can keep my ring (wedding) I'm good!

I kid.... she loves me, most days.

I have never given it much thought. I enjoy the brisket that I produce in my SmokinTex. End of story.

[TexasFlood]

Was browsing old forum topics and this one caught my eye. I have tried wetting the wood, adding charcoal, etc. and never was satisfied with the results. If you really want a competition style smoke ring for presentation purposes try this. Note this only works if you dry rub right before smoking.

Mix up 3 tsp Prague Powder #1 (Pink Curing Powder) with 1 cup of water. You can get this stuff on Amazon fairly cheap. Make sure it dissolves completely and then pour into a food grade spray bottle. About an hour before you are ready to smoke, take your trimmed/cleaned cut of meat and spray it liberally with the solution. You will probably have some solution left over. Place in a sanitized pickle bucket or other vessel and let it sit for 30-45 mins. Don't go crazy...you want a subtle ring, not a huge one. If you are doing ribs I would only let it sit for 20 mins. Rinse, pat dry, add your rub, and throw it in the smoker. If you work hard to set a good bark on it folks will be hard pressed to know you didn't use a stick smoker.

As others have said, this doesn't do anything for flavor but I like to take this extra step since it adds to the experience.