Smoke Penetration

You won't get a "beautiful pink ring" with the electric smokers unless you treat your meat with tenderquick or toss a couple of charcoal briquettes in the wood box.

I've never had a problem getting smoke flavor on my 020. Just doesn't have the cosmetic ring.

You're likely getting plenty of smoke penetration... just not getting the chemical reaction that creates the smoke ring...

Nordy

I'm not seeming to get either. It starts smoking after about 10 minutes and keeps smoking for the duration but just doesn't seem to get a lot of flavor from it. I'm going to try with some other types of wood this weekend and see what happens.

Hmmmm...

Well... what are you cooking, what type of wood, what temps, how long... etc.?

Someone on here will be able to help

Do a search on SR, many posts and discussions about this, too many to rewrite the details.

Essentially SR has NOTHING to do with good Q. You've fallen for the trap that to be good Q it needs a SR. All that is, is the outer edge of the meat has been cured by nitrates/nitrites in the smoke.

Sure it's pretty, but I guarantee, I've never heard anyone say, wow, love the taste of that SR.

It's a visual thing.

Not that you know what it is, Nordy's point applies. You have to add enough nitrates to cure. To do that you have to add a bunch of wood to burn more nitrates OR add a few chunks of charcoal (has more nitrates in it).

We can help, just wanted you to know what you were looking at.

When I began I noticed that if I spent a lot of time in and around the smoke coming out of the smoker that I could not taste much of the smoke in the finished product. I think that being around too much smoke tends to desensitize us to it.

quote:

Originally posted by Joe Scheib:
It starts smoking after about 10 minutes and keeps smoking for the duration but just doesn't seem to get a lot of flavor from it.

I used to have a Smokette....have an Amerique now. I use 2-3 oz for ribs and chicken...3-4 oz for brisket and PB. Anything more than that and the smoke profile was TOO strong. I guess it's a matter of personal preference.

I assume you're using the hickory chunks which came with your Smokette?

Again, what kind of meat are you cooking and at what temp. That would be a good place to start so we can get an idea how to help.
JT