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Thread: Smoke Ring

  1. #1
    Join Date
    Jul 2010
    Location
    North of Dallas
    Posts
    87

    Default Smoke Ring

    I see some members use a bit of Charcoal. I assume it is to form a smoke ring.
    My question is what kind of Charcoal. Lump or something processed like Kingsford or Royal Oak.
    I've tried some lump on two occasions. Got tasty brisket both times... but no smoke ring.

  2. #2
    Join Date
    Jun 2010
    Location
    Maryville,Tn Just south of Knoxville
    Posts
    499

    Default

    Metronome...I used the Kingsford...it helps a little. I also use alot of wood for smoke....I would rather have too much smoke than not enough!!

    BillyBob
    "IT'S 5 O'CLOCK SOMEWHERE"

  3. #3
    Join Date
    Jul 2010
    Location
    North of Dallas
    Posts
    87

    Default

    Ah BillyBob, then you can violate the number one rule in the SmokinTex manual that states "no more than 8 ounces of wood".
    And thanks, I'll try some Kingsford. B4 I became an all-wood griller, I preferred Kingsford.
    And as you're in Tennessee, I must ask.... vinegar, mustard or tomato based sauce ?
    Last edited by metronome; 08-07-2012 at 05:22 PM.

  4. #4
    Join Date
    Jun 2010
    Location
    Maryville,Tn Just south of Knoxville
    Posts
    499

    Default

    I like them all.....but my favorite is the tomato based...I use it 95% of the time.

    BillyBob
    "IT'S 5 O'CLOCK SOMEWHERE"

  5. #5
    Join Date
    Mar 2011
    Location
    Cedar, MN (but still not far enough from the Cities)
    Posts
    693

    Default

    Kingsford here as well. I use it for almost all my smoked meats. 2-4 or 5 briquettes, deending on the length of the smoke.

  6. #6
    Join Date
    Jul 2010
    Location
    North of Dallas
    Posts
    87

    Default

    Thanks guys, perhaps I wasn't using enough. I'll up the quantity next time.

  7. #7
    Join Date
    Mar 2011
    Posts
    47

    Default

    Do you use lit or unlit charcoal? I have tried charcoal and the briquett looks unused after the smoke?????
    steve

  8. #8
    Join Date
    Mar 2011
    Location
    Cedar, MN (but still not far enough from the Cities)
    Posts
    693

    Default

    Unlit, but I have nothing but ash left after a cook.

  9. #9
    Join Date
    Mar 2011
    Posts
    47

    Default

    bigwalleye,
    Do you put the charcoal next to the wood so the wood ignites or does it ignite on its own?...I ahve tryed several times when smoking ribs and the darn thing looks the same as when I put it in at the end of the cook. Running the smoker at 230F

    Steve

  10. #10
    Join Date
    Mar 2011
    Location
    Cedar, MN (but still not far enough from the Cities)
    Posts
    693

    Default

    I've always put it in the smoke box on top of smoke chips. I guess I've never tried setting it off to the side not touching the wood to see if it would ignite on it's own. could try putting in a few chips with chunks to see if that helps, or perhaps someone else will jump in.

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