Should Smoke Ring Matter? - Page 2

Buster Dog BBQ · 01-09-2011, 12:26 PM

I guess I have to through this out there...If smoke ring is so important why do pellet cookers fair so well? I know you can get a smoke ring on a pellet pooper but just sayin...

JD McGee · 01-09-2011, 02:17 PM

Quote:

Originally Posted by Buster Dog BBQ

I guess I have to through this out there...If smoke ring is so important why do pellet cookers fair so well? I know you can get a smoke ring on a pellet pooper but just sayin...

I think you just said it...

sitnfat · 01-09-2011, 03:14 PM

If you turn in sliced brisket or sliced pork a smoke ring is very important I think the meat would look funny without it. As for artificial rings I ain't smart enough to figure out how to do that so I will stick with the old fashioned way.

watertowerbbq · 01-09-2011, 07:33 PM

Quote:

Originally Posted by dmprantz

I'm really trying to simplify the rules rather than complicate them.

Really?

watertowerbbq · 01-09-2011, 07:34 PM

Quote:

Originally Posted by sitnfat

If you turn in sliced brisket or sliced pork a smoke ring is very important I think the meat would look funny without it. As for artificial rings I ain't smart enough to figure out how to do that so I will stick with the old fashioned way.

tender quick

MoKanMeathead · 01-09-2011, 08:07 PM

We used TQ once when we first started and left it on too long. We actually had a double smoke ring, one from the TQ and a natural one - they were actually different colors. We still use it but have adjusted the timinmg.

Even though the rules say not to judge the smoke ring I would be surprised if at least some judges don't judge it.

Rookie'48 · 01-09-2011, 08:30 PM

You can get a pretty nice "smoke ring" this way: Take a chunk of meat right out of the fridge, rub it, throw it in a cold oven and turn it on to about 250* or so. When done, slice that sucker & check out the "ring".

Just sayin' .............

Bentley · 01-09-2011, 10:38 PM

No...

JD McGee · 01-09-2011, 10:53 PM

Nothin' artificial about this smoke ring...tonights dinner...

Hub · 01-10-2011, 05:21 AM

Smoke rings can be fickle (you can cook the same way each time and they'll vary in size and intensity). Note also that the lowest weighting factor in scoring is appearance. I think KCBS is wise to ignore them in judging instructions. Its the flavor and texture that really count.

G$ · 01-10-2011, 01:35 PM

Quote:

Originally Posted by VisionQuest220

I had a CBJ come up to me after a contest one day and inform me that he had given very low marks to one brisket entry he judged that day because it clearly had an artificial smoke ring. I asked how he knew it was created artificially and he told me that it HAD to be artificial because it was so deep and clearly defined in the meat. He then added that in the two years he had been barbequing, he had never created such a beautiful ring and so he was sure it just wasn't possible to create one naturally.

I just shook my head and I'm certain I heard the Spirit of Common Sense weeping in the distance.

My goodness.

01-09-2011, 12:26 PM	#16
Buster Dog BBQ is One Chatty Farker Join Date: 07-20-08 Location: Clive, IA	I guess I have to through this out there...If smoke ring is so important why do pellet cookers fair so well? I know you can get a smoke ring on a pellet pooper but just sayin... __________________ FEC-100 Right Handed, FEC-100 Left Handed, Large BGE x2, Mini BGE Buster Dog BBQ - [url]http://www.busterdogbbq.com[/url]

01-09-2011, 03:14 PM	#18
sitnfat is one Smokin' Farker Join Date: 10-06-09 Location: Centerville TN	If you turn in sliced brisket or sliced pork a smoke ring is very important I think the meat would look funny without it. As for artificial rings I ain't smart enough to figure out how to do that so I will stick with the old fashioned way. __________________ Rub Won Out BBQ Team,Brisket 180 club

01-09-2011, 08:30 PM	#22
Rookie'48 Quintessential Chatty Farker Join Date: 11-12-06 Location: Des Moines, Iowa	You can get a pretty nice "smoke ring" this way: Take a chunk of meat right out of the fridge, rub it, throw it in a cold oven and turn it on to about 250* or so. When done, slice that sucker & check out the "ring". Just sayin' ............. __________________ Dave Compton KCBS MasterCBJ # 22569 Member of the 100+ Contest Club Judge Number 6 competition BBQ team Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff.

01-09-2011, 10:38 PM	#23
Bentley Babbling Farker Join Date: 03-14-07 Location: Culpeper, Virginia	No... __________________ Certified Master Judge #5382 What is best in life? "To crush your BBQ opponents, to see them driven before you, and to hear the lamentations of their women."

01-09-2011, 10:53 PM	#24
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA	Nothin' artificial about this smoke ring...tonights dinner... __________________ "The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets...

01-09-2011, 08:07 PM	#21
MoKanMeathead is One Chatty Farker Join Date: 05-02-05 Location: Grain Valley, MO	We used TQ once when we first started and left it on too long. We actually had a double smoke ring, one from the TQ and a natural one - they were actually different colors. We still use it but have adjusted the timinmg. Even though the rules say not to judge the smoke ring I would be surprised if at least some judges don't judge it.

01-10-2011, 05:21 AM	#25
Hub Full Fledged Farker Join Date: 09-01-10 Location: Lincolnton, NC	Smoke rings can be fickle (you can cook the same way each time and they'll vary in size and intensity). Note also that the lowest weighting factor in scoring is appearance. I think KCBS is wise to ignore them in judging instructions. Its the flavor and texture that really count. __________________ [FONT=Impact][SIZE=3][COLOR=red]Committed Pellethead[/COLOR][/SIZE][/FONT] KCBS MCBJ & CTC Memphis Advantage NOS American Made Traeger 075 Weber Performer Author of [I][FONT=Times New Roman]Burn It In The Back Yard[/FONT][/I] Grillin' and Smokin' like crazy for over 40 years :whoo: [COLOR=red][I]There's No Smoke Alarm In My Outdoor Kitchen![/I][/COLOR]

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