the smoke ring forum

While many grill masters like to boast that the presence of a smoke ring implies perfectly cooked food, its merely a chemical reaction from using the smoking process. Harry Soo, Chris Lilly too, Several factors can help bring the ring to life, and surprisingly a deep understanding of science can go a long way. YOU ARE HERE >> They lock in the pink color. Less smoke sticks as the cooking continues because the surface of the meat begins to dry. If you soak your chips they will burn slower and you will get more smoke flavor. So keeping the surface of the meat wet is important. And I still miss Big Jim Whitten. Experts at cooking in electric smokers sometimes add a charcoal briquet as well as wood to create the correct atmospheric conditions for a smoke ring. Definitely not a pronounced smoke presence in the flavor. The Benefits of Flavor Injections when Smoking Meat. The smaller one should move faster by design, but if it doesn't, use lip curling to make it move faster. This prevents the color change that normally happens during cooking. So to maximize the extent of the smoke ring, put the meat on right out of the refrigerator and start out cooking at a lower temperature. Include your email address to get a message when this question is answered. As you can see, all four meats had distinct smoke rings. Dont you know, just spend some dough, After just 30 minutes exposed to NO and CO! Charcoal, gas, or wood? Bill kept me supplied for years, so I was spoiled. Click here to read our detailed review. But when nitric oxide is present, the myoglobin binds tightly to it and prevents oxygen from attaching. I get a really good smoke ring on my IW885. When you buy meat, the pink liquid in the package is not blood, it is myowater. There is going to be a lot of information coming fast and furious from lots of different sources making it hard to know whats important and whats not. It accounts for about 75% of the weight of meat and much of the moisture we feel when we eat. When things arnt going good. Rubs or seasonings on the meats surface almost act like a shield against the smoke, which is exactly what you dont want. There is so much moisture in wood that it adds all the the water you need to create the chemical compounds that cause the smoke ring. If you want to wow others with a cool party trick, you might be wondering how to blow rings of smoke. Instead of exhaling, drag the tip of your tongue across the bottom of your mouth. Next, using the flat surface of your tongue you'll want to quickly pop the smoke rings out of your mouth . It's small in size Yet another reason to remove most of the fat. And third, it delays the formation of a dense bark which impedes absorption of smoke chemicals.. Vancouver Island. Allot of To learn more advanced techniques and make your smoke rings travel faster and farther, scroll down! Despite knowing that it doesnt add anything extra to the meat, this chemical phenomenon is still sought after by many grillers as a matter of pride in their cooking. Cause I have one of each. A protein called hemoglobin carries oxygen from the lungs through the blood stream to the walls of the muscle fibers where it passes into the cells and is glommed onto by myoglobin. But please dont think of it as a donation. NO and CO are made by the combination of carbon and nitrogen with oxygen during the combustion of wood or charcoal. But Ill admit, here in the Pit, Published On: 4/22/2012 To get a deeper smoke ring, you need to keep the temperature low at the start of the cook. Timberline XL Bluetooth Connectivity and grill reboot. In low oxygen environments, as in week-old packaged meats, myoglobin is brown. This web site is da bomb, The gas dissolves on the wet surface of the meat, binding with the myoglobin, and preventing it from becoming that dreaded brown metmyoglobin. As you might imagine, this color change is reversible because myoglobin is designed to continually shuttle oxygen back and forth through the cell wall. Don't ruin your meat just to get a smoke ring. The process of actual wood or charcoal burning produces a gas NitricOxideand Coarbon Dioxide andreacts with the myoglobin in the protein of the meat. Fresh kills have more. Check out "The Smoke ring" forum. Theres more than one way to get a good smoke ring, but some are better than others. Marinades and such, Blow a ring carefully, so that it retains shape, yet moves slowly, then constrict your lips a little more, and blow a smaller one. Smoked-Meat.com Honestly, I was a bit concerned that I had set unrealistic expectations for his establishment, maybe I did, but my expectations were exceeded! Its a good way to add a blast of flavor, but the best? In zero oxygen environments, like deep inside a steak, myoglobin is purplish. Kevin Cleek, . The ring is the cherry on top. BBQ supply store not far away even, A friend is going to Green Bay for five days and then Chicago. Note the casing is some thick red thing, not a regular sausage/brat type casing. SmokingMeatForums.com is a community of food lovers dedicated to smoking meat. You dont want to remove all of the fat in order to preserve the flavor, but clearing the surface of the meat will allow for the smoke to penetrate it thoroughly. You are using an out of date browser. to date. The ring is only just under the meats surface because thats how deep the smoke can penetrate and affect the myoglobin. builds in this one as well as recipes and cooks. Someone. Looks mighty fine to me. ios, notifications, wireless-security-cameras, battery-video-doorbell, hardwired-video-doorbell. We wanted to maintain the integrity of the forum while also giving expert, unbiased advice about some of the topics mentioned in the thread. This explains why you may have seen a small smoke ring on meats cooked in a gas smoker in the past. I've never got any smoke ring with my MES 30 and probably never will. If you have a link to your BBQ site they Those are the cotton gloves I bought but thought they were too thick. So no puffy white clouds are necessary. Start with cold meat and keep the temp down at first. All this research busts a bunch of myths. The smoke ring a traditional sign that the pitmaster got the right heat levels and let the meat cook for many hours. When meat is cooked or is continually exposed to air the myoglobin turns brown. He also gives Alice a nice faceful of Second-Face Smoke.