Newbie Question: Smoke Ring

[willkat98]

I have a newbie question of my own.

Yesterday, I cooked a 5# Pork roast (bone in) on a square kettle type grill (here at the inlaws)

I used a water pan in the middle, then cooked it 165 internal 350 kettle temp, wrapped in foil, brought to 190, then in the towel and cooler for 2 hours.

It was awesome, nice and tender, we ate it up.

But here was the thing. I used Kingsford only. Not a single flavor wood.

I was shocked to see that there was around 1/3" smoke ring on this roast. I always assumed the smoke ring came from the flavoring wood.

So can Kingsford give you a smoke ring?

[Oldtimer]

I would think so there is wood in the Kingsford. You need to put a terlett in your front yard with flowers in it to get you in the mood for Texas. Make sure it's empty before planting.

[ricky]

yep....thats all charcaol is. Ole Henry Ford created it from leftover wood at the Ford plant.....like he didnt have enuff $$$$ :!:

[BBQchef33]

ok, newbie, i'll help ya out here.

To make charcoal, you bake wood at a moderate temperature while it's buried under soil to deprive it of oxygen. This drives off the nasties but keeps the carbon in the wood from burning.

The nasties are: Lots of water, which cools fire. It might take a year of outdoor drying to dry the wood naturally. Volatile compounds, like methane and hydrogen, also are sent packing. And tars, which is a generic name for big, smoky, sticky molecules that form liquids when they're cool, are sent away in reeking, yellow clouds. The tars, in particular, can contain carcinogenic compounds, like benzo-A-pyrene, and, we know the stuff better as SOOT.

Anyway, with the volatile component baked "away," you're left with a heap of black stuff that's just 20- to 25-percent of the original volume of the wood. It's chiefly carbon, with traces of volatile chemicals and ash. And when it burns, it won't belch smoke, and it will burn long, hot and steady. So, charcoal is just wood with the messy and dangerous parts baked off. Charcoal briquets, like kingsford are a little more than that -- they often have additives: borax to bind the charcoal; nitrate to ignite it; and lime to whiten the ash so you know to begin cooking. Thats why briquettes produce more ash than lump, what youre seeing are all the binders.

So newbie.. did that answer your question????



phil


http://www.discovery.com/area/skinnyon/skinnyon980123/skinnyon.html

[ricky]

Damn Phil....I thought I knew a little about it :shock:

For get Google......"Ask Phil.com" haha

[BBQchef33]

Damn Phil....I thought I knew a little about it :shock:

For get Google......"Ask Phil.com" haha

thats where the link came from. :)

[chad]

Just in case anyone wonders about smoke ring. :D

[willkat98]

Just in case anyone wonders about smoke ring. :D

This thread is road map material

I also miss "Guest"

[brdbbq]

I also miss "Guest"


He was a nice contributing member, always good post never a hi-jack nothing. I wonder what happened ?

[Bigdog]

I also miss "Guest"


He was a nice contributing member, always good post never a hi-jack nothing. I wonder what happened ?

I heard that he was a gasser. :P

[brdbbq]

Your Behind.

[roknrandy]

I've been using nothing but kingsford and a little wood for everything I cook and it comes out great. Smoke ring are alwasy good. I'll try and get a sectional picture of the next Butt I get out of the smoker.