New Restaurant

Why is the smoke ring a no-no? You need a Cookshack. Maybe use less rub and or wood to help prevent the smoke ring?

GLH
In our little corner of the world smoke ring is considered by patrons as "not being done" of course I know better but your customer is always right therefor I always served Q that did not have the smoke ring. I am alsp concerned about the taste of bbq prepared on the electric cooker versus the gas without wood
Herman

herman: the cookshack is for you.

It is built like a tank -- commercial rated and will last forever.

It uses electric and a few oz. of wood chunks for each load... nice wood smoke flavor and virtually NO smoke ring.

It holds moisture and keeps product very moist and not dried out. Perfect for brisket and butts... for ribs, hit them on the grill for a minute before service for a little more bark

vent it direct to the outside or just place under the commercial hood and you should be good to go... of course, make sure the inspector says the same thing

So at your old restaurant, your BBQ didn't have any wood smoke flavor at all?

I guess you could get a similar result by running a 'Shack without any wood. If you let some fat drip on the top of the woodbox it'd give some burning grease flavor.

tjr
About 1 hour before I removed shoulder from grill I would place a small pan of charcoal in the grill on the burner and it would give the meat the charcoal smell without the ring
the drippings of grease on the plate over
burner gave it the bbq flavor when the grease
vaporized

Woodburner
Thanks very much for your input it appears that a electric smoker under the hood or one vented to the outside with its own hood is my only feasible choice. My only worry is that my Q was well known and liked in this area and when I was the successful bidder on this restaurant many people walked up to me and told me how glad they were that now they would be able to get some good Q. I cannot afford to disappoint them first time out. My old restaurant was 192 seater this is a little one with 65 approved seats-Now I am
trying to decide which companies smoker-sp
has offered to bring one in for trial but
from what I have read on the net it appears
that the sp may give a product too dry for
my area

Herman

Herman,

I'm sure you'll find some big help here. Also check down further on the front page, as there is a "Pros" forum and a few have asked questions that might help.

If you don't want a smoke ring, you simply have to buy a CS. SR is caused by nitrates/nitrites carried in most wood as it burns. Because the CS doesn't burn enough wood, long enough, you actually don't get a smoke ring.

Besides, SR aren't proof of good Q -- here we go again

Herman,
Smokein is right on the money. The CS smokers don't give you much smoke ring. The smoke flavor can pretty much be customized to your liking. Little wood = little smoke flavor. More wood = more smoke flavor. Here in east tennessee people like a lot of smoke flavor. I originally did not have as much smoke flavor as I liked so I contacted CS. Stuart and I email back and forth a few times. He suggested using charcoal mixed with the wood for more flavor. We did about four runs to experiment. He is exactly right. The flavor is much more pronounced with a mix of charcoal. We have switched our proceedure to 50/50 Kingsford/hickory and we get all the flavor we need. Still not a lot of smoke ring. For those that like smoke ring (I know you do not but most do) you can use an OLD competition trick. Sprinkle with Morton Tender Quick. Let it set for just a few minutes and rinse. You will have all the smoke ring look that you want. There is a long winded technical explanation for this having to do with the absorption of nitrate, nitrite or some such impurity in smoke. I once had it but I've slept since them. Maybe Smokin can answer this better as I'm sure he's familir with TQ in competitions.

Did a search on "smoke ring" and with member 5 (that's me) in all open forum,

ONLY 72 results...certainly been discussed.

The good new is he does NOT want one, so a CS is a way to go.

For those that want to generate one, here's one of my posts, with photos.

Smoke Ring -- the real story

Herman - that's interesting, most folks here like it pretty smokey. But if less smoke/no ring is what your customers want...

Maybe the CS sales staff could dig up a reference customer in your neck of the woods to visit for a taste.

Hey, I think smoke rings are cool. A stack of brisket slices with rings is enough to make you salivate all over your front. I'm surprised judges don't give points for smoke rings simply for the more attractive appearance of the final presentation.

So there...

herman, maybe you could pull up smokin's story about smoke ring, print it, and frame it in a nice pic frame, and mount it on the wall or counter where you customers will have to read it. you could be their teacher,,, enlighten them as to the real story,,,, you may get more respect and popularity from them..

I agree with I2 on the smoke ring...

Nothing more heavenly than brisket slices splayed out in all its majectic glory, the little slices of brisket heaven with its rainbow red smoke rings....yes ...yes

Preston D

The original poster mentioned Southern Pride in his post. I use both Cookshacks and a Southern Pride unit, and if you do not want a smoke ring, the Southern Pride definately produces one. The cookshacks don't produce much, if any, smoke ring, unless you modify your technique.

Funny, here in Philly, in the middle of What's BBQ? land, nobody would know the difference regarding a smoke ring. In fact, most don't even know Q.

Quick story. This is before owning my CS.

My wife forgot to get dinner out for me to cook before her dad and my mom came over for dinner. Fridge was mostly empty, same for the freezer. I had some ribs in the freezer. I nuked them to separate them, put them in boiling water. Then I took 'em out, hit them with some store bought rub, and threw them on the grill.

Both parents went on and on about how these were the best ribs they had ever eaten.

My feelings were hurt.... but now they love my CS prepared foods ( almost as much as they like those boiled ribs ).... which they doused in BBQ sauce ( Heinz ).... we really didn't have much food in the house! LOL!!!