Big M1ke
is one Smokin' Farker
So what's the final verdict? Are you a hot and fast convert or are you sticking to low and slow?
Hot & Fast Ribs experiment - PrOn included
- Thread starter Damn True
- Start date
Damn True
Full Fledged Farker
Horses for courses I think. On a monday night when I want some Q I'll definitely use H/F for ribs. I haven't really figured out how to run the cooker at lower temps reliably yet. I may try a butt this weekend but if I am having trouble stabilizing at 225-ish I'll just run it up to 290-300 where it's easy.
So far I'm a fan. Still working on figuring out how to attain/maintain a low temp. Higher temps are pretty easy to consistently maintain though. While cooking last night I popped 4 oven thermometers into the cooker and moved them around to different locations. Biggest temp spread I saw was just a tick under 10deg.
Damn True
Full Fledged Farker
Smoke ring was pretty minimal. First smoke with 100% Apple wood as well....did that have an impact or does the hot & fast reduce the smoke ring?
Anyone have any thoughts on the fairly minimal smoke ring? Is this a function of the process, or perhaps attributed to the type of wood used?
.
Smokin'Butts
Full Fledged Farker
That looks great! I am really craving some mac-and-cheese now
teej
Knows what a fatty is.
The mac and cheese does look fantastic. I was already wanting ribs.
Bonewagon
Babbling Farker
Terrific looking meal. :thumb:
Damn True
Full Fledged Farker
Mac & Cheese recipe: http://thedamntrueexperiment.blogspot.com/2013/10/a-new-smoker-quick-weeknight-cook.html
Hardware
Software
Mac & Cheese
Hardware
- Saucepan
- Pasta Boiling Pot
- Baking Dish (10")
Software
- 5tbsp butter
- 4tbsp flour
- 4c Milk
- 1/2lb Cavatappi Pasta
- 1.5c English Cheddar (grated)
- 1.5c Gruyere (grated)
- 2Tbsp of your favorite Hot Sauce (I like Palo Alto Firefighters Pepper Sauce)
- Salt & Pepper
Garrett
Babbling Farker
The smaller smoke ring is coming from the higher heat and less time in the smoke.
Big M1ke
is one Smokin' Farker
That Mac does look tremendous.
Damn True
Full Fledged Farker
Thanks!
aawa
Babbling Farker
There are several things that will effect the smoke ring.
* Salts/nitrates in your rub
* Time in the smoke
I have gotten plenty of good smoke rings cooking at 300+ degrees. I apply the rubs to my meats as the pit is coming up to temp and these are smoke rings I have gotten on different cuts of meat.
thunter
is Blowin Smoke!
Looks good to me! :-D
El Ropo
Quintessential Chatty Farker
For better smoke ring formation keep the meat in the fridge till you toss it in the cooker. Start at a lower temp for first hour or so, like 250F, then ramp up the temps for the remainder of the cook to 300-325. I've never failed to get a great smoke ring doing it like this.
Damn True
Full Fledged Farker
There are several things that will effect the smoke ring.
* Salts/nitrates in your rub
* Time in the smoke
I have gotten plenty of good smoke rings cooking at 300+ degrees. I apply the rubs to my meats as the pit is coming up to temp and these are smoke rings I have gotten on different cuts of meat.
Good gracious that is some spectacular looking brisket. Bravo my friend!
I usually apply my rubs the night before and let it get all happy in the fridge over night. On the cook Monday I did as you describe.
Now when you say "salt & nitrates" does more of those promote a more profound smoke ring or less?
Fwismoker
somebody shut me the fark up.
What aawa is talking about is how you you can get a smoke ring with something like tenderquick.
Of course you know a smoke ring isn't necessarily indicative of smoke flavor but rather the nitric dioxide in the smoke and moisture in the meat. When i do get a good smoke ring i'm always happy because i know it was done the old fashioned way...no cheating.
Of course you know a smoke ring isn't necessarily indicative of smoke flavor but rather the nitric dioxide in the smoke and moisture in the meat. When i do get a good smoke ring i'm always happy because i know it was done the old fashioned way...no cheating.
Damn True
Full Fledged Farker
I get that. Just trying to understand why it does or does not appear in a profound way.
aawa
Babbling Farker
You can use tenderquick or other nitrates to help create a smoke ring, but what I was talking about is that the amount of salts in your rub can help form smoke rings. Sorry if I was unclear about that.
I have never used tenderquick or any other agent to create a smoke ring. All the smoke rings you see in my pictures are produced by the rub (typically 1 part salt, 1 part pepper, 1/4 part garlic powder by volume) heat provided by charcoal, and smoke provided by wood.
As pointed out though in this thread, you can help the production along of a smoke ring by going from the fridge right to the smoker, put your meat on at a lower temperature and then ramp up the temperature later, use more salt in your rub, use nitrates such as tenderquick in your rub.
My process for things going into the smoker. Get fire started, trim and rub, put on smoker when I get thin blue (normally around 250-275 degrees) and let the smoker climb to 300-325, I don't hold the smoker at 250-275, I just let it keep climbing till it gets to 300-325. I normally will go nekkid on everything I smoke unless the color gets too dark (but most of the time I don't have to wrap)
dano
is one Smokin' Farker
Good job!
Damn True
Full Fledged Farker
So if I understand correctly....meat at room temp going into the smoker + relative short time in the smoker + no nitrates & relatively little salt in my rub = minimal smoke ring.
It's a largely aesthetic element so I'm not concerned about it, just curious as to the different result from past cooks.
Tonybel
Babbling Farker
:clap:
