generating smoke ring

Yesterday, I did a large marinated pork loin. I took it straight from the refrigerator and put it into the FE still cold. Put it on smoke for 1.5 hours, then up to 240* Pulled it out at 150* internal. Very tender and juicy. It had a 1/4" smoke ring all the way around it. If you put your meat on while very cold, you can generate a smoke ring.

Yup, WB, it does.

Key to me was the Smoke Setting. I did some pork tenderloins and left them on the smoke setting the whole time (think of the smoke setting as both generating more smoke and cooking at a lower temp) my smoke setting varies, but usually it's around 180 to 200.

You thinkin' about an FE now?

Smokin'

Jack cooked a turkey breast on the FE and it came out with a smoke ring. I know he only used pellets. It sure was good, too. I took it to work and shared with my friends. They all liked it a lot. He played around with the temp. but used smoke setting for most of the time.
I'd never seen turkey breast with a smoke ring, I don't think, but it was still nice and moist. The ring was probably about 1/4 inch. I'm amazed at how little an amount of pellets it takes!
Peggy

thanks all. yes, smokin, I'm actually getting dangerously close to finding a place to go commercial... like a closed pizzaria or an old house that had been converted to a restaurant. so now I have to really decide which way i'll go with the hardware. i'm thinking either a combo of a 250 and an fec100, or 2 FECs, or -- g-d forbid -- a big old "Little Red Smokehouse" from J&R Manufacturing in Mesquite. They make that sucker with electrical assist... very cool... if I can place it in the front of the house, I would duplicate a certain feel that I got from Texas, with the smoker out front, burnin logs, and the meat pulled out and sliced in front of the customer.

As an FYI..you don't have to cook on "Smoke Setting" to get the smoke ring on an FE. When I cook ribs I put them in the smoker with the heat at either 250 or 275. I always get a smoke ring on my ribs.

Here is a good link with a comparision study.

http://forum.cookshackamerica.com/cgi-bin/ultimatebb.cg...f=16;t=000152#000000

We did brisket, ribs, pork butt this past weekend on the FE. All had a good smoke ring.

ok here's my 2 cents.
did a full comp run up for minneola this weekend. used about 7 1/2 pounds pellets and almost 7 gallons of gas for our honda 3000 generators during a 24 hour period. at no time did i use anything containing nitrates and if you want to know how i feel about that just bring up the "pink smoke ring" thread.
all meats had a great smoke ring. used the 180 temp setting 90% of the time.
as an interesting aside we slept in the rig overnite with the fec and reefer and freezer running. the fec is so well insulated we liked to have froze as the temp dropped to 58 degrees!!!!
depth of smoke ring varied according to the product but in the case of our ribs went 100% thru. butts were a good 1/4" and brisket looked like an 1/8 to a quarter but those we texas crutched.
hope this helps
jack
2 Greyhounds....SMOKIN!!!!
ps . minneola here we come lol