How to get a deeper penteration of smoke aka Ring - BBQ Central

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Old 07-30-2007, 05:41 AM   #1
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I use a Traeger pellet smoker and pellets blended with Oak, either Apple or Pecan. Four hours +- at 225-250 does the trick. BTW, these are not glazed.



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Old 07-30-2007, 06:06 AM   #2
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That is beautiful John. Just beautiful.
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Old 07-30-2007, 07:39 AM   #3
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I have never tried this, but I have been told that the cooler the meat is when you start smoking, the longer the longer the reaction time for the "ring" to form.

I have not had enough experience to see how much would make a difference, but I would guess that starting with meat out of the fridge and the initial cooking tems listed above would be a good place to start.

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Old 07-30-2007, 07:45 AM   #4
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Here is what I have bookmarked about smokering formation and the reaction of the nitrates:

http://www.geocities.com/senortoad/Smok ... eMeats.htm

This was the best explanation I ever found.
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Old 07-30-2007, 08:02 AM   #5
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I put my food on the smoker right out of the fridge...I have found that I always get a better smoke ring when the meat is cold as it allows it to take a little longer in the smoke ring temp range. Science also proves that colder meat gets a better smoke ring as well.
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Old 07-30-2007, 08:43 AM   #6
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Ring?

After smoking for about 20 years, I quit looking for a smoke ring. Sometimes you get it, sometimes you don't. If you are doing competitions, it doesn't really matter. Judges are told to not pay any attenditon to a smoke ring.
Personally, I don't think it has anything to do with the taste of the BBQ. Just my thoughts.
PARTY!!!!!!!!!!!
Smoke On!!!
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Old 07-30-2007, 09:22 AM   #7
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Re: Ring?

Quote:
Originally Posted by kickassbbq
After smoking for about 20 years, I quit looking for a smoke ring. Sometimes you get it, sometimes you don't. If you are doing competitions, it doesn't really matter. Judges are told to not pay any attenditon to a smoke ring.
Personally, I don't think it has anything to do with the taste of the BBQ. Just my thoughts.
PARTY!!!!!!!!!!!
Smoke On!!!
Judges may be told not to pay attention to it but they do. It has no impact on the taste.
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Old 07-30-2007, 10:41 AM   #8
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Kmoniwannalaya,

Chiles and Greg have given you good advice (can't believe I said that about Greg) but Mr. Minion spoke to this subject many times he said that putting meat on right from the refrigerator will help with smoke ring formation as the meat will stay below the 140º mark, the point where smoke ring formation ceases. I think.
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Old 07-30-2007, 11:17 AM   #9
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yep, no taste to the smoke ring, and smoke doesn't cause it.
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Old 08-01-2007, 10:41 AM   #10
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I fired up my WSM for the first time and did not use nearly enough charcoal and wood. Subsequently, I could not keep the dome temp above 200.

I thought, well, it will just take longer to cook. After 5 hours, the meat was barely above 140. I wrapped them in foil with the sauce and put them in my oven at 200 for two hours. After that, I put them back on the smoker (still not enough coals) for another two hours trying to get them above 180. They never got there. Back in the oven they went until I got them to 200.

My mistake for not putting enough coals in there to begin with, but it was only the first time I used it.

The ribs were not too dry, but the smoke flavor (cherry) was way overpowering. Not to mention the smoke ring went clear to the bone all across the ribs. hmmm, 5 hours below 140. That will do it.

The ribs were still edible, and eat we did. I've got some learning to do with the WSM.

-Chiles
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