when to add smoke? - Page 2 - BBQ Central

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Old 06-01-2008, 09:23 AM   #11
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thank you guys again. Im not sure ive ever noticed the smoke ring though.
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Old 06-01-2008, 10:08 AM   #12
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[quote=Cliff H.]
Quote:
Originally Posted by "Captain Morgan":js3ggnq4
this is a pork butt I gassed in very cold weather....no wood whatsoever.

Who would do such a thing ?

Smoke rings are over rated but everyone wants one.[/quote:js3ggnq4]

it was for a vending gig, just wanted to quickly cook a hundred
pounds of butts.
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Old 06-01-2008, 07:29 PM   #13
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Well it took me awhile to figure out the lack of a smokering in my meat while cooking in a BGE,,then i got thinking that if i add a paella pan standing on the 3 little ceramic feet on the setter and add liquid i'd get a ring,and i did.Makes no difference in taste but always looked lacking compared to the offset.
I know about adding cold meat but is that really a good idea? i mean you season the meat to perfumage it,and if it's cold the seasoning isn't really seasoning the meat,or something like that.
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Old 06-01-2008, 08:12 PM   #14
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Only time i place any seasoned meat in the fridge is brisket, and i make sure it goes on the cooker after sitting around for at least an hour out of the fridge,please don't tell me to inject with apple/grape juice.. ':P' .only weber that cooks properly is a kettle so i don't do WSM Only reason i have an egg is ,,well there's no real good answer for that,,,maybe ahh,hmmmmm,oh ifigured we were going to have a cold winter and got a deal on one.
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Old 06-02-2008, 02:37 PM   #15
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what is a smoke ring?
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Old 06-02-2008, 02:58 PM   #16
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The pink ring on the outside of the meat...
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Old 06-02-2008, 03:21 PM   #17
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Quote:
Originally Posted by dollarbill
what is a smoke ring?




--John
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