Cold, Rainy and Smokin'

[thunter]

Hey all,

Here are some pics of my cook today. I am doing a slab of spares, 2 fatties and 12 boneless/skinless chicken thighs. I am using new rub that is nothing short of Gold Dust! I am keeping this one to myself because it is definitely competition blend! :wink:



Here you see I am using Royal Oak lump and I have just started my Minion Method burn. Last is the masterpieces on the canvas - we'll see how the portrait turns out! :lol:


More to come!

Tony

 

[thunter]

I am not a very happy camper! :x Let me tell you why. In the past, I have had problems getting a smoke ring on my meats using lump. Well, today is no exception. I know, most people say, to heck with the smoke ring as long as the food tastes great. Ok, the food tastes great, the texture is good but no smoke rings! No, I am not going to throw it out - I have to eat luch at work all week! :lol: But I am, none-the-less, mad as a toothless dentist!

I used Royal Oak - again!!! :? I used hickory chunks and apple wood - and plenty of it! I thought I might get a heavy smoke flavor (and I did) but I did not want to err on the side of being stingy with the wood - hey, thats what cold, rainy, snowy spring days are for right? Lastly, my WSM temp was rock steady for 6 hours straight at 225* (thats 240* in the WSM lid) here, see for your self...


The chicken and the fatties got done in 4 hours... man they look good. The chicken was a bit smokey but I anticipated that. And I did not expect it to have a heavy smoke ring because it was boneless and skinless and would quickly reach 140* before a smoke ring could form; however, there was a very slight smoke ring but nothing send a note up to heaven and tell momma about!

The fatties looked as if they had not been smoked at all! They tasted great but no smoke ring...


Then there is the ribs - cooked 6 hours no foil at 225*. Tender - Check! Tasty - Check! Moist - Check! Smoke Ring - Not a chance! :roll:

Here are the ribs unglazed...


Here they are glazed...


And here they are in all of their ringless glory! There are a couple of shots of the ringless fatties too...


So, somebody tell me what the heck is up with cooking with lump! I never have this problem with Kingsford - but I despise the Kingsford ash! :x I want to use lump but if I can't get predictable outcomes I get antsy! I like consistency and predictability and if I have to use... gulp.... Kingsford to get that then I guess I have no other choice.

Tony

 

[Kevin]

Do you let the meat warm up before putting it on to cook? If you are wanting a smoke ring, don't do that. Refrigerator temp, or even lower, meat will yield a better smoke ring. More time for the nitrates, nitrites and myoglobin, to make the colored ring. The so called "smoke ring" is not created by smoke at all. It's a chemical reaction involving the myoglibin inherent in the meat you are cooking and the reaction to the chemical process with heating it up. I read way too much.

 

[thunter]

Kevin, I took the meat out the fridge and right onto the smoker which was not yet up to temp - only about 170* to 180*.

Tony

 

[Kevin]

Kevin, I took the meat out the fridge and right onto the smoker which was not yet up to temp - only about 170* to 180*.

Tony

What the heck do I know?
Just kidding. That is a tough one. I most always get a thick ring. But I tend to oversmoke too.

 

[thunter]

Kevin,

Do you use lump or briquettes? Have you heard of any oddities like this before?

Tony

 

[Kevin]

I cook with wood most of the time. When it's cold out I use briquettes to supplement for heat. Lump is hard to come by here. And Yes, I have heard of brothers having trouble creating a smoke ring. I've never had an issue with it myself.

 

[chinesebob]

I get about 1/4 inch to 1/3 inch ring on mine but I don't use any charcoal except to get the fire going. I'm using an offset so it's a little different as there is no steam.

1. Can of charcoal, lump optional - briq's if not available.
2. When it's white I put on 1 piece of hickory 2 piece of Maple 1 piece of oak. - I am constantly cutting down trees or cutting up wood from felled trees. I find the maple slows down the burning. The hickory and the oak balance out the tast of each other.
3. I cook around 250 the whole time.
If I've got the time I go 12 hours. If less time then I cook at higher temps. But the less time the less smoke. Smaller smoke ring. But wood is key for me. Don't know if this helps.

Days like this though, I order out - that is until I get my SPICEWINE!

 

[smokinbadger]

I can confirm the possibility of getting the smoke ring in cold nasty weather using Royal Oak lump. I do always let the meat rest on the counter for a while after taking it out of the fridge before putting it in the smoker. In my earlier days of smoking I probably oversmoked, but I don't see much difference in the depth of the smoke ring.

 

[Mooner]

That's crazy weird. All I use is lump and I always have a good smoke ring. I don't know what to tell you about that one I have never seen meat that's had smoke put to it not have a smoke ring. Remember, a smoke ring isn't actually a "smoke ring" at all, it's a chemical reaction in the meat caused by smoke. Maybe your meat didn't feel like putting on it's makeup or something lol. It all looks great though regardless. :eusa_clap

 

[Yakfishingfool]

Do you let the meat warm up before putting it on to cook? If you are wanting a smoke ring, don't do that. Refrigerator temp, or even lower, meat will yield a better smoke ring. More time for the nitrates, nitrites and myoglobin, to make the colored ring. The so called "smoke ring" is not created by smoke at all. It's a chemical reaction involving the myoglibin inherent in the meat you are cooking and the reaction to the chemical process with heating it up. I read way too much.

kevin, not doubting your research, but if that is the case, why doesn;t all the food coming out of the oven have smoke ring? there must be some interation between the meat, the temp and the smoke. Lump may be the issue, if lump burns hotter, it is less prone to smoke, stick a small log on it, for that fine blue trail. Scott

 

[Yakfishingfool]

Some quick info...

"When a smoke ring develops in barbecue meats it is not because smoke has penetrated and colored the muscle, but rather because gases in the smoke interact with the pigment myoglobin. Two phenomenon provide evidence that it is not the smoke itself that causes the smoke ring. First, it is possible to have a smoke ring develop in a product that has not been smoked and second, it is also possible to heavily smoke a product without smoke ring development."

Now I know it can be chemically created, and I still don't know how they can have a ring without smoke, yet none of my ovenmeats have rings...

Also, saying the ring doesn't matter is like having the wonderful redhead you just made love to say size doesn't matter, she's probably right, but you'd rather be hung

 

[Mark]

Here's a short-cut

just marinate in in FD&C Red No. 3 then boil it.