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Reply to "2nd. AmeriQue question...sorry to be pesty."

Several people have posted over the years that they were successful in getting a smoke ring with some charcoal. Although I don't remember if it was briquettes or if it was lump charcoal. If you're desperate to get it, you can also apply some pink salt/tenderquick and rinse it off after about five or ten minutes before you smoke. As Smokin' and many of the other comp cooks here have taught us, the smoke ring is just a chemical reaction, doesn't enhance the flavor any and can be achieved by other means. KCBS judges are told to ignore the presence or absence of a smoke ring while judging an entry. Personally, I've never bothered to try and achieve a smoke ring.
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