Smoke ring

Do the electric smokers leave a smoke ring. I had an ol wood smoker with firebox on one end and a chimney smoker on the other that left the best smoke rings. It was very hard to cook with because it was so hard to control the temp and required constant tending. I switched to a Primo ceramic smoker and it cooks beautifully with constant temp and minimum tending but no smoke ring. Don't know what the green eggs do but I was curious about the electrics.

I get smoke rings with my Masterbuilt....i put the chips in dry and almost close the chimney off. Cooks the best brisket i have ever done.

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Originally Posted by "G"

I get smoke rings with my Masterbuilt....i put the chips in dry and almost close the chimney off. Cooks the best brisket i have ever done.

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:hesaid

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Originally Posted by Boatbottom

Do the electric smokers leave a smoke ring. I had an ol wood smoker with firebox on one end and a chimney smoker on the other that left the best smoke rings. It was very hard to cook with because it was so hard to control the temp and required constant tending. I switched to a Primo ceramic smoker and it cooks beautifully with constant temp and minimum tending but no smoke ring. Don't know what the green eggs do but I was curious about the electrics.

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what kind of wood are you cooking with ???

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Originally Posted by Speck

:hesaid

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X3!


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I get great rings with my green egg.

I'm probably doing something wrong, but I have smoked several flat briskets on the masterbuilt and never get a smoke ring. They still turn out good all the same, I believe next time I will try my smoke tube.

So I read up on this recently. The "smoke ring" is actually a chemical reaction from cooking. Apparently you can get a smoke ring with no smoke, like cooking in the oven. I cant remember the name of the scientific term for it. But google it. It's about time, temp, and other things.

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Originally Posted by BAFishBarn

So I read up on this recently. The "smoke ring" is actually a chemical reaction from cooking. Apparently you can get a smoke ring with no smoke, like cooking in the oven. I cant remember the name of the scientific term for it. But google it. It's about time, temp, and other things.

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The smoke ring is produced by a chemical reaction between the pigment in the meat and the gases produced from wood or charcoal. When burned, these organic fuels produce nitrogen dioxide gas. This gas infuses into the surface of the meat as it cooks surrounded by the smoke .

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Originally Posted by BAFishBarn

So I read up on this recently. The "smoke ring" is actually a chemical reaction from cooking. Apparently you can get a smoke ring with no smoke, like cooking in the oven. I cant remember the name of the scientific term for it. But google it. It's about time, temp, and other things.

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I don't think you can get a smoke ring in the oven. How to Get a Smoke Ring in Barbecue

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Originally Posted by Snubby

I'm probably doing something wrong, but I have smoked several flat briskets on the masterbuilt and never get a smoke ring. They still turn out good all the same, I believe next time I will try my smoke tube.

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this article might help you on the smoke ring , down at the bottom of the article it talks about how to get a smoke ring with the electric smoker !!!!

The Secret to Getting a Good Smoke Ring - Smoked BBQ Source

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Originally Posted by strmwalker

this article might help you on the smoke ring , down at the bottom of the article it talks about how to get a smoke ring with the electric smoker !!!!

The Secret to Getting a Good Smoke Ring - Smoked BBQ Source

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Thank you, I will have to give it a try. I only have a 30" smoker, I may try my smoke tube next time that thing really puts out the smoke. Good to see you posting, I hope your recovery is going well!

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Originally Posted by strmwalker

what kind of wood are you cooking with ???

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I use lump charcoal


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Originally Posted by Boatbottom

I use lump charcoal


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I should have asked what kind of wood chips if any do you use !!! then I would suggest if you do use wood chips to soak them real good , that way they would give a lot more smoke and that might get the ring you are looking for !!! just a thought !!!

Big Green Egg puts on a fine Smoke Ring and it's alot less work than an offset smoker

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Originally Posted by strmwalker

I should have asked what kind of wood chips if any do you use !!! then I would suggest if you do use wood chips to soak them real good , that way they would give a lot more smoke and that might get the ring you are looking for !!! just a thought !!!

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I add a couple of 4"x 4" red oak chunks to the charcoal.

Mythbusting the Smoke Ring: No Smoke Necessary!

While wood or charcoal is necessary, unless you cure the meat in sodium nitrate, smoke is not necessary to achieve a ring. It's got to do with the myoglobin in the meat. Smoke is strictly for flavor according to this article.

But hey, you cant believe everything on the internet!!

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