I would like to have more of a smoke ring
in my fec 100 what is the best way to do
this. thank you.
Harlyn
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I guess the first couple of questions would be:
What product are you cooking?
How are you cooking it now?
How much smokering are you expecting?
Why are you wanting this particular smokering?
We'll try to help.
Tom-Fl
What product are you cooking?
How are you cooking it now?
How much smokering are you expecting?
Why are you wanting this particular smokering?
We'll try to help.
Tom-Fl
brisket in compation cooking
cooking it about 12 to 14 hours
cooking it about 12 to 14 hours
Smoke ring is my lowest priorty, but you can get a fairly decent one. For brisket, I put cold meat in a cold smoker and leave it on smoke for about five hours or longer. I usually leave it on smoke until I get ready to hit the rack, then kick it up to 225˚.
I'd never try it, but I've seen a few posts here where people talked about putting tender quick on meat to develope a smoke ring. Don't know if it works or not.
Although I have no way of knowing for sure, I don't think smoke ring has ever had an effect on where I placed. Might have been lousy brisket a couple of times and catching the wrong table others.
Go for flavor, develope consistancy, and the rest will take care of itself.
I'd never try it, but I've seen a few posts here where people talked about putting tender quick on meat to develope a smoke ring. Don't know if it works or not.
Although I have no way of knowing for sure, I don't think smoke ring has ever had an effect on where I placed. Might have been lousy brisket a couple of times and catching the wrong table others.
Go for flavor, develope consistancy, and the rest will take care of itself.
Like ezgoin says,5,6,8 hrs, down around 160*-180* can't hurt.
Smokering isn't judged,although there is a thought that it could dress things up.
The FEC burns so clean,that you may not see as heavy a smokering,as cookers that don't burn as efficiently.
It sure doesn't seem to hurt the scores in competition.
As to TQ,most judges can spot that cornedbeef look in a heartbeat,and penalize ya for thinkin' you can trick them.
Hope this helps a little.
Tom-Fl
Smokering isn't judged,although there is a thought that it could dress things up.
The FEC burns so clean,that you may not see as heavy a smokering,as cookers that don't burn as efficiently.
It sure doesn't seem to hurt the scores in competition.
As to TQ,most judges can spot that cornedbeef look in a heartbeat,and penalize ya for thinkin' you can trick them.
Hope this helps a little.
Tom-Fl