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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-02-2013, 11:24 AM | #31 | |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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Quote:
* 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.
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~Ren~ Fat Kids Club Founding Member |
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10-02-2013, 11:45 AM | #32 |
is One Chatty Farker
Join Date: 03-21-06
Location: Indianapolis, IN
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Looks good to me!
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Tony Hunter Pit Happens! Smokefleet Command Lang 48 Patio - "Enterprise" Weber 22.5 Premium Kettle - "Galileo" Weber SmokeFire EX6 - “Defiant” |
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10-02-2013, 12:12 PM | #33 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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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.
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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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10-02-2013, 12:14 PM | #34 | |
Full Fledged Farker
Join Date: 07-18-13
Location: Mountain View, CA
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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? |
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10-02-2013, 12:39 PM | #35 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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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.
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10-02-2013, 01:05 PM | #36 | |
Full Fledged Farker
Join Date: 07-18-13
Location: Mountain View, CA
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10-02-2013, 01:56 PM | #37 | |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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Quote:
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)
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~Ren~ Fat Kids Club Founding Member |
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10-02-2013, 01:59 PM | #38 |
is one Smokin' Farker
Join Date: 02-09-11
Location: Audubon, PA
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Good job!
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10-02-2013, 05:25 PM | #39 | |
Full Fledged Farker
Join Date: 07-18-13
Location: Mountain View, CA
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Quote:
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. |
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10-02-2013, 07:14 PM | #40 |
Babbling Farker
Join Date: 02-29-12
Location: San Berdoo, CA
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Primo Grill Oval XL,Weber Summit Charcoal Grill, Pellet Grill and lots of different size Webers |
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10-02-2013, 08:27 PM | #41 |
Full Fledged Farker
Join Date: 08-04-13
Location: Dayton, Ohio
Name/Nickname : ROB
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You mentioned you had an awesome rub, care to share?
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Rob WSM 18.5", Weber Kettle, Thermapen, Maverick ET-732 |
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10-03-2013, 02:57 AM | #42 |
Full Fledged Farker
Join Date: 07-18-13
Location: Mountain View, CA
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The recipe?
There really isn't one. It's one of those little of this, little of that till it tastes right things. It's inspired by a Caribbean Jerk which has as many forms as the number of Caribbean islands multiplied by the number of grandmothers that live on them. I love the allspice and other aromatics like star anise. I tend to use less salt in mine than most recipes and I augment it as well with a bit of light brown sugar and cumin. I think it goes really well with pork. So much so that while I may have sauce on hand when I have guests, I serve it on the side and never put it on the ribs that I'm eating. |
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10-03-2013, 07:33 AM | #43 | |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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Quote:
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~Ren~ Fat Kids Club Founding Member |
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10-03-2013, 07:42 AM | #44 |
Full Fledged Farker
Join Date: 06-15-11
Location: Glen Ellyn, Il
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That looks real good!
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10-03-2013, 09:28 PM | #45 |
Full Fledged Farker
Join Date: 06-15-11
Location: Tyler, Tx
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Mighty fine looking vittles !!
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Klose Mobile Pit, Weber OTG, 2 UDS |
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