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Thread: Smoke ring

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    Default 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.

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    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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    Quote Originally Posted by "G" View Post
    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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    Quote Originally Posted by Boatbottom View Post
    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.
    what kind of wood are you cooking with ???

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    Quote Originally Posted by Speck View Post
    X3!


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    I get great rings with my green egg.

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    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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    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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    Quote Originally Posted by BAFishBarn View Post
    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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    Quote Originally Posted by BAFishBarn View Post
    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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