Thanks
Can anyone tell me how to get a smoke ring? Not getting one on any of the ribs i've made.
Thanks
Thanks
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you shouldn't expect to see one if you're using an AQ unless you resort to tricks like adding nitrate to the rub or place charcoal briquettes in the smoke box
if you do a search in the forum, there's a technical explanation buried there somewhere, but a smoke ring is not a requirement for good que
if you do a search in the forum, there's a technical explanation buried there somewhere, but a smoke ring is not a requirement for good que
Simple answer is SR is not an indicator of good BBQ, but we all understand the need for the visual. So now it's about Food Science.
With only a couple of chunks, you're not adding enough nitrates to "cure" the meat. The SR is in fact cured meat, that's why it's pink.
For a new guy, the best thing is to learn to use the search. You're probably not asking a question that hasn't been asked.
Click on the "find" and used the advance search option.
Here's an example to help:
Advanced search on "all words" "NO SMOKE RING"
With only a couple of chunks, you're not adding enough nitrates to "cure" the meat. The SR is in fact cured meat, that's why it's pink.
For a new guy, the best thing is to learn to use the search. You're probably not asking a question that hasn't been asked.
Click on the "find" and used the advance search option.
Here's an example to help:
Advanced search on "all words" "NO SMOKE RING"
Smoke ring, I used to blow those when I smoked Lucky Strikes...
As the other men have said SR is not a good indication of good Q. Good Q to me is food that really tastes great.
As the other men have said SR is not a good indication of good Q. Good Q to me is food that really tastes great.
Which smoker are you using Iowa?
Amerique
I'm with Smokin on the smoke ring business but try adding a few briquettes of charcoal to your AQ firebox. An equal amount of hardwood "cowboy" charcoal, instead might achieve a little SR as well.