Newbie Question: Smoke Ring

Bill-Chicago · 08-22-2003, 08:45 AM

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 · 08-22-2003, 09:00 AM

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 · 08-22-2003, 09:03 AM

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

BBQchef33 · 08-22-2003, 09:16 AM

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/skinny.../skinnyon.html

ricky · 08-22-2003, 09:22 AM

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

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

BBQchef33 · 08-22-2003, 09:24 AM

Quote:

Originally Posted by ricky

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

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

thats where the link came from. :)

chad · 05-11-2005, 01:39 PM

Just in case anyone wonders about smoke ring. :D

Bill-Chicago · 05-11-2005, 02:08 PM

Quote:

Originally Posted by chad

Just in case anyone wonders about smoke ring. :D

This thread is road map material

I also miss "Guest"

brdbbq · 05-11-2005, 02:43 PM

Quote:

I also miss "Guest"

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

Bigdog · 05-11-2005, 02:52 PM

Quote:

Originally Posted by brdbbq

Quote:

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 · 05-11-2005, 03:34 PM

Your Behind.

roknrandy · 05-11-2005, 06:59 PM

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.

08-22-2003, 08:45 AM	#1
Bill-Chicago somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Southwestern Burbs, but always south of Madison Ave. Name/Nickname : Professor Dickweed	Newbie Question: Smoke Ring 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? __________________ . Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle

08-22-2003, 09:16 AM	#4
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Name/Nickname : Phil	first the membrane.. now this.. 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/skinny.../skinnyon.html

05-11-2005, 01:39 PM	#7
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL	Just in case anyone wonders about smoke ring. :D __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper.

05-11-2005, 03:34 PM	#11
brdbbq Quintessential Chatty Farker Join Date: 12-05-03 Location: Mt Carmel IL	Your Behind. __________________ Former Texan Former New Englander Former Husband :-)

05-11-2005, 06:59 PM	#12
roknrandy Full Fledged Farker Join Date: 08-03-04 Location: Va.	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. __________________ Silver Smoker and a Bandera [COLOR=#ff0000]WARNING: The consumption of alcohol may create the illusion that you are tougher,smarter, faster and better looking than most people.[/COLOR] one cigarette costs 2 minutes of your life. one bootle of beer costs 4 minutes of your life. one working day costs 8 hours of your life.

08-22-2003, 09:00 AM	#2
Oldtimer is one Smokin' Farker Join Date: 08-11-03	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.

08-22-2003, 09:03 AM	#3
ricky Got Wood. Join Date: 08-11-03 Location: Colbert, GA	yep....thats all charcaol is. Ole Henry Ford created it from leftover wood at the Ford plant.....like he didnt have enuff $$$$

08-22-2003, 09:22 AM	#5
ricky Got Wood. Join Date: 08-11-03 Location: Colbert, GA	Damn Phil....I thought I knew a little about it For get Google......"Ask Phil.com" haha