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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
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.
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?

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