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Old 05-31-2005, 05:08 PM   #1
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smoke question

I saw something on the Food Network last week during the grilling and chilling programming that confused me. During one of the competitions that they showed, a BBQ team put foil on their uncooked ribs and put apple slices in the foil. (I like the idea of putting apples in when you foil!) But they said after a few hours they take the ribs out and then they will get exposed to the wood smoke. Now I thought that a piece of meat only absorbs smoke during the first 2 or 3 hours of cooking. If you foil first and then later take the meat out of the foil and expose it to smoke, will it absorb any smoke? Will you be able to have a smoke ring in the meat if you do this?
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Old 05-31-2005, 05:11 PM   #2
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I was under the assumption that the meat will take smoke as long as it is in the smoke for the duration of the cook. I think that the smoke ring will stop forming when the meat reaches 140*. Again, this is JMHO!
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Old 05-31-2005, 05:11 PM   #3
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It'll still absorb smoke after then. The time limit usually applies to the chemical reaction that produces that infamous smoke ring.
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Old 05-31-2005, 08:13 PM   #4
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So you can still get the smokey flavor but you might not get the smoke ring. Would you lose points in a competition if you did not have a smoke ring?
:compuf:
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Old 05-31-2005, 08:15 PM   #5
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Quote:
Originally Posted by ddog27
So you can still get the smokey flavor but you might not get the smoke ring. Would you lose points in a competition if you did not have a smoke ring?
:compuf:
I would guess you would not score as well as if you had a nice ring...
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Old 05-31-2005, 08:37 PM   #6
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Smoke ring is not supposed to be judged....

But how couldn't you?!?!?!?!?!?!?!?!?!?
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Old 05-31-2005, 10:02 PM   #7
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I've read Mortons Tender Quick will enhance smoke ring.

Will it also CAUSE smoke ring in the absence of smoke if one was to perhaps cook in an oven instead of a smoker?
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Old 05-31-2005, 10:46 PM   #8
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Quote:
Originally Posted by Shawn White
I've read Mortons Tender Quick will enhance smoke ring.

Will it also CAUSE smoke ring in the absence of smoke if one was to perhaps cook in an oven instead of a smoker?
Yeah, there's a thread over in the cookshack forums that discusses that (with pics) but I'm too lazy to go lookin for it.
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Old 06-01-2005, 08:50 AM   #9
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Here's that Cookshack thread.
http://forum.cookshackamerica.com/cgi-b ... 6&t=000152
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Old 06-01-2005, 09:24 AM   #10
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If you used the 3-2-1 method for ribs and cooked them for 3 hours in the smoke and then put the apple slices in when you foil for two hours. Do you think you would get the same sweetness in your ribs as if you had done the foil and apples for the first 2 or 3 hours? I think it would but I am not totally sure about that.
:happyd:
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Old 06-01-2005, 09:27 AM   #11
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Sounds like something to try...I always add apple juice in with my foil when 3-2-1ing.
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Old 06-01-2005, 12:49 PM   #12
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Quote:
Originally Posted by ddog27
If you used the 3-2-1 method for ribs and cooked them for 3 hours in the smoke and then put the apple slices in when you foil for two hours. Do you think you would get the same sweetness in your ribs as if you had done the foil and apples for the first 2 or 3 hours? I think it would but I am not totally sure about that.
:happyd:
You might not... but maybe you could eat the apple slices your way.
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