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Why don't I get a "smoke ring" on meats cooked in a Cookshack? Login/Join
 
Livin' the BBQ Dream
posted
Pulled this off the old cookshack site, wanted to post some of the "best of".
Please add your information that you've learned so others may learn.

This post is a compilation of posts from:
Gene,Julie,SmokinOkie,Oscar,Stuart, Donna

How come, when I cook in my cookshack, the meat doesn't get a pink smoke ring like I do in my other smoker?

According to Stuart Powell, I'll quote Mr. Powell here:

"Smoke rings are actually caused by the meat being cured. When you burn whole logs of wood they turn into charcoal and produce nitrates which cures a lay of the meat. This can be produced in a Cookshack Smoker by placing charcoil in the wood box along with your wood. If you want a deeper ring than this produces, try rubbing the meat with a nitrate before cooking."

So if you're wanting to "fool" your friends, tell them they're eating nitrates and you'll be happy to help them...

The smoke ring is actually a chemical reaction to Nitrites normally present in charcoals. You do NOT have to have a smoke ring for the meat to properly be "smoked". In fact, according to the Kansas City Barbecue Society, the ring is not allowed as a criteria for judging because it can be chemically reproduced.

I saw the "rub meat with nitrates" before somewhere. What would be a proper nitrate other than burned logs. (I have tried that also). What chemical nitrate is available for cooking meat?

Gene: get Tenderquick or Instacure. These are salts which cure the meat before smoking. These will give you the smoke ring. But a whole lot simpler method is just like smokin said was just put a piece of lump or processed charcoal like kingsford into your wood pan along with you regular unburt wood and this will produce a ring on the meat.

Be careful with the brining or salt as it is so easy to over do it. The instructions on the bag is for brine not a dry salt cure so you must rinse off the brisket and the dry it off throughly or your brisket will be like eating solid salt, YUCK!! So be careful. I screwed up a 6lb batch of fresh sausage I wanted to smoke. thought I had to cure it first, some you do. However. i took a little tiny smidgion of a bite because it just smelled salty and WOW I thought my eyes were going to blow out of my head from the intense salt. The garbage can was where it all ended for that lesson. Oh well, make a few mistakes you learn fast.

You can get a smoke ring in a Cookshack by applying dry Morton's Tenderquick to the surface of the meat for just a few minutes. Rinse, dry, and smoke as usual. Donna
 
Posts: 14317 | Location: Oklahoma City, OK, USA | Registered: January 25, 2001Reply With QuoteReport This Post
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Cookshack Barbecue & Smoke-Cooking Center    forum.cookshack.com    Cookshack Forums  Hop To Forum Categories  Additional Smoking Topics  Hop To Forums  "Best Of" the Cookshack    Why don't I get a "smoke ring" on meats cooked in a Cookshack?

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