Smoke Ring with charcoal briquets

[gregbooras]

So I know that the smoke ring really doesn't make the food taste any better, but was wondering if anyone had tried add a briquet or a piece of lump charcoal to their smoke box?

The AmazingRibs.com science advisor Dr. Greg Blonder explains why there is no smoke ring: "Electrics have low airflow since there is none needed for combustion. The lack of oxygen tends to lower the smoldering temp of the wood, which tips dozens of chemical reactions in a different direction than with other fuels. Wrong mix and levels of normal combustion gases, carbon monoxide and nitric oxide." He gets into more detail here. To get a smoke ring, add one or two charcoal briquets to the woodbox of an electric. They sometimes produce gases that help create a pink smoke ring. But sometimes they don't.

Greg

 

[Pork Belly]

It has been tried and talked about in the forum, you haven't dug deep enough to see it. I do not remember any of those posts being a "Eureka I solved the smoke ring riddle!" merely the fact they were adding charcoal.

Does it really matter? Are you or anyone else having issues with people bitching about the lack of a smoke ring? I haven't. It's hard for anyone to bitch while their mouth is full.

 

[gregbooras]

It has been tried and talked about in the forum, you haven't dug deep enough to see it. I do not remember any of those posts being a "Eureka I solved the smoke ring riddle!" merely the fact they were adding charcoal.

Does it really matter? Are you or anyone else having issues with people bitching about the lack of a smoke ring? I haven't. It's hard for anyone to bitch while their mouth is full.

Brian,

Oh my god everyone wants to know why everything I make tastes so great, but where is the ring

No it's not really important just food for thought. I also ran into the following info, which I thought was interesting!

* Celery Juice - Celery juice concentrate is a vegetable product, but has a significant amount of naturally occurring nitrate. Celery juice has very little pigment and a mild taste that does not detract from the meat's flavor. Furthermore, celery juice, celery seed, celery powder or celery salt may be listed as natural flavoring on meat product labels. Some producers sneak celery products into certain meats, sausages, bacon etc., then label it "No Nitrates Added" or "Uncured". Sneaky isn't it? It's no secret that celery seed and celery salt are popular ingredients in rubs, especially beef rubs, but we like them for flavor. Now if you don't like eating things with nitrates in them, don't give up on celery sticks. Although there are still nitrates present, your body reacts differently to natural vs. synthetic nitrates. For example, celery salt also contains high levels of antioxidants, which help your body process the nitrates.

* Use some Tenderquick. All you do is sprinkle some on the inside face of a brisket (the side opposite the fat cap) and let it sit for 10 minutes.  Rinse it off, then return the brisket to the fridge for at least 1 hour.  (Sometimes I'll rinse and return the brisket to the fridge for several hours or even overnight.)  Then season and barbecue as usual. There will be no residual flavor or texture change from the 10 minute exposure to Tenderquick, the rinsing insures that... all that happens is that some nitrates hang around.... This is a TQ'd brisket.

Greg

 

[RG]

I've read, possibly on here, that leaving your meat (brisket, butt, etc..) in the fridge over night uncovered will help it develop a smoke ring as it allows the meat to form a pellicle which will absorb the smoke and allow it to obtain that ring caused by the Maillard reaction. I don't know as I've not tried it. I do know that on my Traeger and Kegs I get smoke rings, sometimes just a little, sometimes a lot.

When I do my smoker showdown, I'll be sure to take pics of each cooker's product and note smoke ring and taste of each.

 

[gregbooras]

I've read, possibly on here, that leaving your meat (brisket, butt, etc..) in the fridge over night uncovered will help it develop a smoke ring as it allows the meat to form a pellicle which will absorb the smoke and allow it to obtain that ring caused by the Maillard reaction. I don't know as I've not tried it. I do know that on my Traeger and Kegs I get smoke rings, sometimes just a little, sometimes a lot.

When I do my smoker showdown, I'll be sure to take pics of each cooker's product and note smoke ring and taste of each.

I may give that a try also, thinking about either using celery juice or the powder....

It would be an interesting experiment and should not affect the taste.

Greg

 

[jbauch357]

It has also been mentioned that using prague powder / pink salt / instacure #1 in your brine will deliver a faux smoke ring in the finished product.

I haven't experimented with it myself yet, but plan to eventually.

 

[DivotMaker]

It has also been mentioned that using prague powder / pink salt / instacure #1 in your brine will deliver a faux smoke ring in the finished product.

I haven't experimented with it myself yet, but plan to eventually.

That's my trick.   I never could get anything with the charcoal, and have left meat unwrapped in the fridge overnight - nothing.  I've yet to try the celery trick, but think it might be a true one.  I sometimes buy "uncured Canadian bacon" from Sam's (Rosa brand?), and it is pink, with no nitrites.  Gonna try that!  Here's a couple of quick pics of pork and beef with a little (less than 1 tsp.) #1 Instacure in the brine.

 

[gregbooras]

It has also been mentioned that using prague powder / pink salt / instacure #1 in your brine will deliver a faux smoke ring in the finished product.

I haven't experimented with it myself yet, but plan to eventually.

That looks dam perfect, so how long?

Greg

That's my trick.   I never could get anything with the charcoal, and have left meat unwrapped in the fridge overnight - nothing.  I've yet to try the celery trick, but think it might be a true one.  I sometimes buy "uncured Canadian bacon" from Sam's (Rosa brand?), and it is pink, with no nitrites.  Gonna try that!  Here's a couple of quick pics of pork and beef with a little (less than 1 tsp.) #1 Instacure in the brine.

 

[DivotMaker]

Greg, it takes absolutely no more than 1 tsp. for a gallon of brine, and I don't take time for the cure into the equation, just the brine time.  Pork butts, briskets, loins - 12-13 hours.  Loins can actually go 6-8 hours just fine, depending on the size.  Things like the country ribs only get 2-3 hours.

The longer brines will actually get a little less than a tsp. - powerful stuff, and a little goes a long way!

 

[gregbooras]

Greg, it takes absolutely no more than 1 tsp. for a gallon of brine, and I don't take time for the cure into the equation, just the brine time.  Pork butts, briskets, loins - 12-13 hours.  Loins can actually go 6-8 hours just fine, depending on the size.  Things like the country ribs only get 2-3 hours.

The longer brines will actually get a little less than a tsp. - powerful stuff, and a little goes a long way!

Tony,

I have not done a pork butt yet on the new smoker, but I have just printed your info.

I am traveling for the next few weeks, but will give it a try and post my results.

Thanks for Sharing!

Greg

 

[DivotMaker]

You bet, Greg!  Give me your honest review!