Electric vs. Offset

You can do a search on "smoke ring"

Some use a lump or two of charcoal. I wanted a smoke ring when I first started and used the charcoal trick.. I later quit and couldn't discern any difference. I think most agree that a smoke ring adds nothing to the taste of the finished product, but I may be wrong about that.. others will comment. It's just something that happens when you burn a ton f wood in the offsets. My son has a Klose and he likes my Q as well as his.. and he doesn't have to continually buy another cord of oak

I think I get great bark on my product. I just finished a couple of butts and I really had lotsa bark.

I rubbed the butts with French's yellow mustard and sprinked a bit of Tony Chachare's cajun spices on it and then rubbed in some McKormic Steak Seasoning on it. First time I tried this combo and it turned out great.

Woo woo, I went from an offest to a cs55. The best move I ever made. My Q comes out consistanly better than it did in the offset.At first I was also concered about a smoke ring. I thouhgt that was the true sign of real Q. On this forum I found out it's the nitrates from the bruning wood than gives the smokering and it has nothing to with the taste. You cannot go wrong with a CS. Good luck and welcome to the forum.

I planned on using pecan wood blocks or hickory. If I do that will I get a smoke ring? Thank you for your replies. Woowoo

Like he said, do a search on SR and you'll see that there just isn't enough wood burned to create the SR. It's actually the by product of wood burning and charcoal is more of an impure burn and it works and will create a SR

You probably won't get a smoke ring. You are looking to use approx. 2-6 ounces of wood for your entire cook. That's a pretty small amount compared to what you would use in an offset. If you're heartset on a smoke ring you will have to "help" it with a charcoal briquette or some (shudder) Tenderquick. Remember, start off with a small amount of wood (2-4 oz.)and adjust from there on future cooks. Keep good notes. You can really fine tune these smokers to suit your tastes.

Thank you again Woowoo

Woo Woo,

Just go with a FEC100. It wiil give you all the ring your after.

I don't know anyone after a smokering that ain't comp cooks.

To each his own.

quote:

Originally posted by GLH:
I don't know anyone after a smokering that ain't comp cooks.

To each his own.

I've talked with MORE than a fair share of restaurant owners and "novice" Q'ers and they all want a Smoke Ring. "cause that's what we learned defines good Q"

If you have to have it, that's okay, we'll help you out.

Do you have to have it? Nope, good Q isn't defined by a SR

Maybe someone critiqued WooWoo's Q and told him it was no good cause it don't have a smokering? How important can it be if I live in rural Arkansas and never heard of a smokering except the kind blown out of a smoker's mouth until I stumbled upon this forum a few years ago? Man, you can't look up around here without laying eyes on a Q joint! Oh well. If ya don't need it, why do you want it? What the hay.