Mad Science Experiment - Smoke Rings - Page 2

tonto1117 · 02-27-2008, 07:12 AM

Mad BBQ Scientist indeed!! Looking foward to your results!!

Jack2u2 · 02-27-2008, 07:28 AM

Yeah, I concur with Thirdeye - I've heard for a long time that the temp you put your meat on determines the depth and color of the ring!

bigabyte · 02-27-2008, 07:53 AM

Good questions on the meat temps. I plan on taking them straight from the fridge to the cookers, so 40 degrees. Really, the emat temps were seomthing I was more going to play with in another experiment at some future date. I was going to use frozen meat as well.

As for the differences between the meats in the oven and WSM's, my thinking was that the various meats in the WSM's should show if any clogging from rubs, slathers, mops or soot affect the smoke ring penetration. I don't expect the ones in the oven that do not have Tenderquick to get a smoke ring, so I didn't see a need to do a brined, slathered, rubbed and mopped one in the oven really. Just how I was thinking is all. I'm sure there's a million ways I could cook the meats, but I tried to keep it to a focused set that got the most bang for the buck.

G$ · 02-27-2008, 07:55 AM

Nice. Looking forward to it.

tjv · 02-27-2008, 08:25 AM

cool deal, can't wait to hear the results. T

redy2smoke · 02-27-2008, 08:47 AM

Waiting. Loved your chicken skin thread!

Barbarian · 02-27-2008, 09:14 PM

okay, Chris not to downplay your experiment at all, but the best responses were from
Beerguy
Kingpin
Thirdeye
Almost feel out of my chair laughing.

I am curious about the smoke ring in a UDS. Some pics in the last week showed great smoke rings. I have had up and down success (if a smoke ring is success) on my BBChef. I have not had the time to do a brisket on my UDS yet. To bad you cannot add a UDS to your experiment.

bigabyte · 02-27-2008, 09:42 PM

Quote:

Originally Posted by Barbarian

okay, Chris not to downplay your experiment at all, but the best responses were from
Beerguy
Kingpin
Thirdeye
Almost feel out of my chair laughing.

I am curious about the smoke ring in a UDS. Some pics in the last week showed great smoke rings. I have had up and down success (if a smoke ring is success) on my BBChef. I have not had the time to do a brisket on my UDS yet. To bad you cannot add a UDS to your experiment.

I liked those responses the best too. It's interesting you say you have trouble with smoke rings in your UDS. Dr. KY has the same problems I believe?

Barbarian · 02-27-2008, 09:58 PM

i don't have trouble. It is just I don't know what type of smoke ring I will get when I get the time to give a brisket a go. I have not been able to tell much about smoke rings on butts. The smoke ring shows up most on briskets.

HB-BBQ · 02-27-2008, 11:15 PM

I had to read the inital post twice and all I can say is wow man. The results are gonna be something else.

jminion · 02-28-2008, 12:33 AM

No to all of the 8 point except the internal temp of 140 aprox (number 5 I think).
Smokering can be formed in an oven or electric cooker with just
a charcoal briquet next to the heat element.

Jim

Harbormaster · 02-28-2008, 12:07 PM

Time to apply for Federal matching funds or grant money, dontcha think?

Bigmista · 02-28-2008, 01:12 PM

Quote:

Originally Posted by Barbarian

I am curious about the smoke ring in a UDS. Some pics in the last week showed great smoke rings.

Here is a smoke ring in a UDS. My only 1st place brisket...so far.

No brine. Taken straight from an iced cooler. Injected and rubbed. Put straight into the UDS running between 225 and 250. No spritzing, spraying or mopping. Injected again and wrapped in foil at 165. Taken out of the smoker and put in a cooler at 190-195.

That's what I came out with.

K I N G P I N · 02-28-2008, 01:21 PM

You have nice nails Bigmista!!!

Cabntmkr1 · 02-28-2008, 01:37 PM

I find that I get a better smoke ring when I go from the fridge to the smoker without a layover on the counter.I applaud you in your quest for knowledge, and the fact that you're sharing it with us.

02-27-2008, 07:12 AM	#16
tonto1117 is One Chatty Farker Join Date: 02-26-07 Location: ADA, MI	Mad BBQ Scientist indeed!! Looking foward to your results!! __________________ Theresa. Smokin' Scotsmen BBQ www.smokinscotsmen.com Geer Pit by Jambo FEC-100 WSM WEBER GENISES GAS GRILL CBJ Bacon & eggs - Hens are involved but pigs are commited.

02-27-2008, 07:28 AM	#17
Jack2u2 is one Smokin' Farker Join Date: 11-27-07 Location: West Tawakoni, TX.	Yeah, I concur with Thirdeye - I've heard for a long time that the temp you put your meat on determines the depth and color of the ring! __________________ Jack -www.jrcsbbqandseasonings.com

02-27-2008, 07:53 AM	#18
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Good questions on the meat temps. I plan on taking them straight from the fridge to the cookers, so 40 degrees. Really, the emat temps were seomthing I was more going to play with in another experiment at some future date. I was going to use frozen meat as well. As for the differences between the meats in the oven and WSM's, my thinking was that the various meats in the WSM's should show if any clogging from rubs, slathers, mops or soot affect the smoke ring penetration. I don't expect the ones in the oven that do not have Tenderquick to get a smoke ring, so I didn't see a need to do a brined, slathered, rubbed and mopped one in the oven really. Just how I was thinking is all. I'm sure there's a million ways I could cook the meats, but I tried to keep it to a focused set that got the most bang for the buck. __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

02-27-2008, 08:47 AM	#21
redy2smoke Full Fledged Farker Join Date: 11-04-07 Location: Valley Head, Alabama	Waiting. Loved your chicken skin thread! __________________ Jim Brinkman SNP Pro Holland Tradition Gas (retired in place) UDS, Weber Kettle __________________________________________

02-27-2008, 09:14 PM	#22
Barbarian is One Chatty Farker Join Date: 11-07-07 Location: Middletown California	okay, Chris not to downplay your experiment at all, but the best responses were from Beerguy Kingpin Thirdeye Almost feel out of my chair laughing. I am curious about the smoke ring in a UDS. Some pics in the last week showed great smoke rings. I have had up and down success (if a smoke ring is success) on my BBChef. I have not had the time to do a brisket on my UDS yet. To bad you cannot add a UDS to your experiment. __________________ Cheers, Jerry aka Barbarian Drumhead - UDS x 2 & UDG Thermopen Keep on Smokin' KC native missin' KC IMBAS Certified MOINK Baller 2009 I also support PETA - People Eating Tasty Animals

02-27-2008, 07:55 AM	#19
G$ is Blowin Smoke! Join Date: 01-01-05 Location: Southern Arizona	Nice. Looking forward to it.

02-27-2008, 08:25 AM	#20
tjv Full Fledged Farker Join Date: 12-20-07 Location: denton tx	cool deal, can't wait to hear the results. T

02-27-2008, 09:58 PM	#24
Barbarian is One Chatty Farker Join Date: 11-07-07 Location: Middletown California	i don't have trouble. It is just I don't know what type of smoke ring I will get when I get the time to give a brisket a go. I have not been able to tell much about smoke rings on butts. The smoke ring shows up most on briskets. __________________ Cheers, Jerry aka Barbarian Drumhead - UDS x 2 & UDG Thermopen Keep on Smokin' KC native missin' KC IMBAS Certified MOINK Baller 2009 I also support PETA - People Eating Tasty Animals

02-27-2008, 11:15 PM	#25
HB-BBQ is Blowin Smoke! Join Date: 06-14-07 Location: Huntington Beach, CA	I had to read the inital post twice and all I can say is wow man. The results are gonna be something else.

02-28-2008, 12:33 AM	#26
jminion is one Smokin' Farker Join Date: 07-07-04 Location: Federal Way WA	No to all of the 8 point except the internal temp of 140 aprox (number 5 I think). Smokering can be formed in an oven or electric cooker with just a charcoal briquet next to the heat element. Jim __________________ Jim www.twoloosescrewsbbq.com Ole Hickory EL/EDx WSM Primos Klose couple of Ranch kettles

02-28-2008, 12:07 PM	#27
Harbormaster somebody shut me the fark up. Join Date: 07-14-06 Location: Wyocena/Pardeeville, WI Name/Nickname : Clark	Time to apply for Federal matching funds or grant money, dontcha think? __________________ Clark My Boys: Joseph (EI); Andrew (EE); Daniel (EE) My Toys: 10 WSMs (B, C, E, DH, DA, EZ, DZ, EO, DU, DR); 5 - 22.5" Bar-B-Q-Kettles; 2 - 18.5" Bar-B-Q-Kettle; 4 WGAs (EZ, DE, N, B); 2 SJPs ( DR, DR); 2 Smokey Joes (A, K); Brinkman Cimmaron. "For when democracy becomes tyranny, those of us with rifles still get to vote"

02-28-2008, 01:21 PM	#29
K I N G P I N Full Fledged Farker Join Date: 01-25-08 Location: West Islip, NY	You have nice nails Bigmista!!! __________________ XL BGE WEBER SMOKEY MOUNTAIN WEBER PERFORMER FOUR SEASONS GASSER Yellow thermapen AKA-Crusty DippinTush http://img.photobucket.com/albums/v2...pinsgasser.jpg

02-28-2008, 01:37 PM	#30
Cabntmkr1 is Blowin Smoke! Join Date: 08-19-07 Location: Wichita, Ks.	I find that I get a better smoke ring when I go from the fridge to the smoker without a layover on the counter.I applaud you in your quest for knowledge, and the fact that you're sharing it with us. __________________ [FONT=Arial]New Braunfels Black Diamond[/FONT] [FONT=Arial]Backwoods Patio Smoker[/FONT] [FONT=Arial]ET-73 Maverick Wireless Thermometer [/FONT] [FONT=Arial]ServSafe Certified[/FONT] [FONT=Arial]Déjà Moo - The feeling you've heard that bull before. [/FONT]

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