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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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Old 08-08-2009, 05:32 AM   #1
AR Pork Producer
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Default no smoke ring

I'm new here, and have a question. I have a Masterbuilt electric smoker (I know, I know). I get wonderfull moist, smokey, tender food. But there is no smoke ring, On all other charcoal and electric smokers I always get a ring. What gives?

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Old 08-08-2009, 07:57 AM   #2
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That's the number one comment from folks with box smokers. I have 2 Big Chief box smokers, but they don't work that great in the winter months....I've considered getting a Cookshack for salmon and such, just don't know if I have the room.

The lack of smoke ring has to do with the amount of natural nitrates in wood smoke being less than in charcoal. You can add a couple of briquettes to your wood pan, or doctor a brisket for example with Tenderquick. It has enough nitrates to give the ring a head start. Folks with ceramic cookers can add a couple of briquettes on top of the lump too because lump has fewer nitrates than the briquettes.



If you try the TQ, sprinkle some on the meat side of the brisket for 10 minutes. Rinse it off and return the brisket to the fridge for 1 hour. Then season and cook as usual.
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Old 08-08-2009, 08:05 AM   #3
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Mr thirdeye nailed it,

but I would also never use (and never do) a mustard slather before applying the rub.

It provides an impenetrable barrier that will prevent entry.

My wife gave me that tip.





(ducking)

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Old 08-08-2009, 11:25 AM   #4
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Thanks,
I have been using mustard. I'll try the next butt without it and see how it does. The masterbuilt that I have is digital and is insulated. It seems to do pretty good in the winter. I like the set it and forget it aspect of it. I have done boston butts that have taken up to 18 hours to cook at 200-220 degrees and have gotten a good night sleep.
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Old 08-08-2009, 11:32 AM   #5
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Welcome fellow Arkie! When looking for a good smokering just follow whatever Thirdeye says! He is da master!
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Old 08-08-2009, 11:42 AM   #6
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Quote:
Originally Posted by AR Pork Producer View Post
Thanks,
I have been using mustard. I'll try the next butt without it and see how it does. The masterbuilt that I have is digital and is insulated. It seems to do pretty good in the winter. I like the set it and forget it aspect of it. I have done boston butts that have taken up to 18 hours to cook at 200-220 degrees and have gotten a good night sleep.
The thermostat and insulation are a bonus. I have had prime rib roasts done in them, cooked at 225° that were outstanding.


You can see some of the obstacles I go through getting my Big Chief warm enough in the winter to do salmon or trout..... It is good for cold smoking cheese for Christmas presents.

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Old 08-08-2009, 02:13 PM   #7
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Quote:
Originally Posted by AR Pork Producer View Post
Thanks,
I have been using mustard. I'll try the next butt without it and see how it does. The masterbuilt that I have is digital and is insulated. It seems to do pretty good in the winter. I like the set it and forget it aspect of it. I have done boston butts that have taken up to 18 hours to cook at 200-220 degrees and have gotten a good night sleep.
Until I find the time I am smoking on a propane version - I do find if I put some charcoal briquettes in the holder along with my wood chunks I get a better smoke ring and overall better tasting product ( at least I think I do )
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Old 08-08-2009, 02:18 PM   #8
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Southern Pride told me that the reason we don't get much of a smoke ring is because with electric smokers you are not burning off all of the oxygen in the chamber. The oxygen prevents the nitrites from doing their thing.

Even with hickory logs in the firebox and tons of smoke in the cooking chamber, we still get a minimal ring.
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Old 08-08-2009, 03:33 PM   #9
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I can't tell, does Thirdeye cook better than most of us, or, does he just have a nicer camera?
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Old 08-08-2009, 06:32 PM   #10
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Quote:
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I can't tell, does Thirdeye cook better than most of us, or, does he just have a nicer camera?
db

He cooks better than most of us ever will...

I'm pretty sure he has forgotten more about smoking/grilling than I know
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Old 08-08-2009, 09:24 PM   #11
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Quote:
Originally Posted by db View Post
I can't tell, does Thirdeye cook better than most of us, or, does he just have a nicer camera?
db
Quote:
Originally Posted by GreasePig View Post
He cooks better than most of us ever will...

I'm pretty sure he has forgotten more about smoking/grilling than I know
Heheee. Thanks for the kind words, but both of you are wrong. I'm just not afraid to try stuff, and when I do, I take serious notes (and a few pictures) so I know what needs a little change. (Notes come in handy as you get older. ) The best thing is, once you nail something, you can repeat it.

I also keep tabs on stuff that other folks are trying and incorporate many of those techniques into my cooking.
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Old 08-08-2009, 09:45 PM   #12
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Appreciate you Thirdeye! I always look at your posts and go to your website. You share your knowledge, freely, as a true brother. Thanks so much !!!!!
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Old 08-08-2009, 10:44 PM   #13
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Another way to get an impressive smoke ring is to leave the meat in the fridge until it goes in the smoker. Or even putting the cold meat in the smoker right after lighting it, not waiting for it to come up to temp. Not that I would know .....
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Old 06-17-2015, 06:04 PM   #14
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I also have a Masterbuilt electric, and also have yet to see a smoke ring. In addition to:

1. putting the meat in cold,
2. putting a briquette or two in the wood tray,
3. maybe starting at a lower temperature (like 200?)

would it make any difference if the wood chips were soaked vs. dry, in terms of smoke flavor and the elusive smoke ring?
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Old 06-17-2015, 06:17 PM   #15
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Who cares about smoke ring. I care if the meat tastes good. Don't soak your chips and run your Masterbuilt at 270* and reload chips once an hour for first 3 hrs.

http://www.bbq-brethren.com/forum/sh...d.php?t=210390

http://www.bbq-brethren.com/forum/sh...d.php?t=172102

http://www.bbq-brethren.com/forum/sh...d.php?t=177313
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