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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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07-03-2014, 06:26 PM | #1 |
On the road to being a farker
Join Date: 01-14-14
Location: Roseville MN
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Smoke Ring
I have recently switched from cherry to hickory wood. And since then, I have had a difficult time of achieving any type of smoke ring. I cook on a WSM. Does cherry wood typically produce a stronger smoke ring? Any advise or help to help me achieve a better smoke ring would be appreciated.
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07-03-2014, 06:38 PM | #2 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Smoke Signals Magazine on page 36 discusses the formation of the smoke ring and addresses many myths told about the formation on meat.
http://issue12.smokesignalsmagazine.com/ . |
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Thanks from:---> |
07-03-2014, 08:21 PM | #3 |
is One Chatty Farker
Join Date: 05-02-08
Location: Harrisonville, MO
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This post is really interesting and informative. Thanks, Thirdeye!
http://www.bbq-brethren.com/forum/sh...ket+smoke+ring
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Yoder YS640 / UDS / Mini WSM --- Hackers -n- Hogs Competition BBQ Team Harrisonville/Lee's Summit, Missouri Grip it. Rip it. Let the big hog eat! |
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