Georgia Trail Riders Forum

OTHER INTERESTS => Grillin' & Chillin' => Topic started by: clark123456 on January 02, 2016, 10:48:48 PM

Title: Smoke Ring details
Post by: clark123456 on January 02, 2016, 10:48:48 PM

Recently I had someone who was using an electric smoker state they had a smoke ring in their meat.  I was under the belief an electric smoker couldn't create rings, so I googled it and landed on this information:  http://amazingribs.com/tips_and_technique/mythbusting_the_smoke_ring.html

- Torg

Title: Re: Smoke Ring details
Post by: tcdawg on January 02, 2016, 11:49:44 PM

That linked article is way too long to read...paraphrase please

Title: Re: Smoke Ring details
Post by: clark123456 on January 03, 2016, 12:10:21 AM

You need CO and NO gases to make smoke rings because those gases combine with myowater in the muscle cells.  One without the other doesn't make the rings.  Very hot charcoal makes the most gases (of things one would use to smoke meat), propane makes hardly any; Electric makes hardly any. 

I am not surprised that I don't get any smoke ring in my meats on the electric smoker, even with pellets and wood chips.

- Torg

Title: Re: Smoke Ring details
Post by: BlueJew on January 04, 2016, 10:46:29 PM

it was me and i am stupid...i just saw red meat.  i verified it this weekend that i was dumb.