If you want a smoke ring with your MES, try this.

WillRunForQue · May 10, 2014

I have used a technique that others have previously suggested on here. I light 2 briquettes in my weber until they are well lit and then use tongs to push them one at a time down the chip loader chute. I run my AMNS at the same time. Using 2 briquettes has worked well for me to get a smoke ring, and sometimes I'll add a third prelit briquette 45 minutes in. It's been a while since I have done it so I don't have any pictures (mainly using my MES for bacon right now).

ronluvsribs · May 10, 2014

Hi guys. I'm new to the forum but have been doing some experiments of my own with the smoke ring issue on my MES 40". I'll post pics soon as I can. I have gone with the method of using a small disposable tin pan adding about 10 ashed-over charcoal briquettes and a handful of a mix of apple and pecan wood chips and setting it under the water pan. I also pull the wood chip loader out about 1/4 of the way to allow for more air flow. I haven't run into the issue of temperature control to my knowledge but will play closer attention on my next smoke(brisket).

capnron13 · May 24, 2014

I am in my second run with my new MES 40 and I did have a lack of smoke ring with my first. I was staring at a bag of lump coal I had in the garage and thought about this exact idea, so I jumped on SMF to verify if it would work. ( knowing someone here has tried everything before, lol) and now I will try this for the second half of the shoulders that are in it as I type. THanks for the pics, and Idea.

bel420 · May 24, 2014

I really don't get all the hoopla about a smoke ring? its there looks good and next thing you know it's in your tummy. See for me I'd be more concerned about that charcoal flavor then the ring. will the crushed lump add that flavor?

hamrhead1971 · Dec 2, 2014

I know this is an old post, but has anyone had any luck using crushed lump with the AMNPS in an electric?

bhelton · Dec 3, 2014

I tried that when I was using my MES. I still got no smoke ring.

a g k · Dec 3, 2014

Has anyone tried adding a little sodium nitrite ( within recommended guidelines per pound of meat ) to your rub to see if that will add a ring that looks like a smoke ring? Just a thought.

Alan

oldschoolbbq · Dec 3, 2014

Great , and a great idea for the MES owners...

Thanks and Points for the tip...

daricksta · Dec 3, 2014

TorontoGuy said:
Did the first smoke on my MES today, and had the best baby back ribs I've ever had. I'm currently an extremely happy MES 30 owner :) Especially considering it held a temp between 215 and 230 for 5 hours in -8*C (about 17*F) weather. Seeing all the q-view pics of food coming off the MES I noticed one thing, no smoke ring.

Personally, I like to see it so I tried something. I took a big lump of hardwood charcoal, put it in a ziplock bag and smashed it with a hammer, down to the same size as the cherry chips I was using. I then mixed the charcoal chips in with the cherry chips. Each handful I added to the MES looked like this:

photo-126.jpg

torontoguy

Jan 25, 2013

Did it work? You tell me :p

photo3-15.jpg

torontoguy

Jan 25, 2013

I also noticed I was getting consistent TBS for about 45 minutes per handful rather than the 15-20 others report.I'd think that if you wanted a deeper smoke ring you could just up the charcoal to wood chip ratio with more charcoal.

If this is a well known technique, I must've missed that thread

Cheers!

I've read that placing a burning lump of charcoal in an electric smoker can create a smoke ring but I never tried it since I pictured using a whole briquette which I didn't want to do. Smashing it to small pieces is an intriguing and workable idea. I only use wood pellets in my AMNPS but it should still work to put charcoal pieces in the wood chip loader of my MES 30 and use those along with the pellets. Or I could also experiment with mixing them in with the pellets.

daricksta · Dec 4, 2014

After reading the posts from the guys who didn't get a smoke ring with the charcoal, You need nitric oxide (NO) carbon monoxide (CO) and oxygen and sufficient heat reacting with the myoglobin in the meat (with most of the fat removed to produce those smoke rings (real bare bones explanation). Using charcoal may produce smoke rings in an electric smoker but it's not guaranteed. A grooved charcoal briquette is preferable to lump because the charcoal briquette burns hotter and promotes better airflow. Lump charcoal is almost all carbon so it lacks sufficient NO to produce smoke rings.

I could go on but you can read it all yourself here: http://amazingribs.com/tips_and_technique/mythbusting_the_smoke_ring.html

cmayna · Dec 4, 2014

daRicksta,

That is a very interesting article from amazingribs. Hmmmmmmm.

geerock · Dec 4, 2014

Sodium nitrate? So we are talking putting a chemically induced mark into the meat so we can say we added a certain look to the finished product. Maybe after you cut the meat you can paint on some food dye to get the smoke ring.

For mes (or other electric owners) broken up lump will get the look you want. What happened to the days we worried about how it tastes?

daricksta · Dec 4, 2014

geerock said:
Sodium nitrate? So we are talking putting a chemically induced mark into the meat so we can say we added a certain look to the finished product. Maybe after you cut the meat you can paint on some food dye to get the smoke ring.

For mes (or other electric owners) broken up lump will get the look you want. What happened to the days we worried about how it tastes?

How did nitric oxide turn into sodium nitrate? All this is just an intellectual exercise for me anyway. It's more than enough to work to just produce great-tasting "Q" without adding attempts to get a smoke ring on top of it.

daricksta · Dec 4, 2014

cmayna said:
daRicksta,

That is a very interesting article from amazingribs. Hmmmmmmm.

I came across it some months ago since this topic periodically arises I bookmarked it for future reference. As I said to geerock, I personally don't care about generating a smoke ring; I just like presenting scenarios on how to achieve one in an electric smoker if someone really wants to. It's the discussion which interests me.

geerock · Dec 4, 2014

daRicksta said:
How did nitric oxide turn into sodium nitrate? All this is just an intellectual exercise for me anyway. It's more than enough to work to just produce great-tasting "Q" without adding attempts to get a smoke ring on top of it.

daRickstra,

AGK suggested sodium nitrate (or nitrite) be added to the meat to try to get an artificial smoke ring earlier in the thread. I SHOULD HAVE QUOTED IT. And we are on the same page as far as great TASTING Q anyway.
all the best to you.

a g k · Dec 5, 2014

I only suggested sodium nitrite to put a ring that LOOKS like a smoke ring on meat because it is the sodium nitrite that turns meat ( like a ham) pink when cured. I have not tried it & have no plans to try it because the lack of a smoke ring is of no concern to me on ribs or whatever I cook on my Bradley electric. If or when I want a smoke ring I can use my offset smoker where the wood chunks burn hot enough to produce the ring. Did not intend to make it sound like a cure all for a lack of smoke ring.

AGK

daricksta · Dec 5, 2014

A G K said:
I only suggested sodium nitrite to put a ring that LOOKS like a smoke ring on meat because it is the sodium nitrite that turns meat ( like a ham) pink when cured. I have not tried it & have no plans to try it because the lack of a smoke ring is of no concern to me on ribs or whatever I cook on my Bradley electric. If or when I want a smoke ring I can use my offset smoker where the wood chunks burn hot enough to produce the ring. Did not intend to make it sound like a cure all for a lack of smoke ring.

AGK

I'm sorry I misunderstood your comment. You're right and theoretically it could work. And like you, I've no interest in trying any of this with my Masterbuilt electric smoker; it's the discussion that interests me. But you also have an offset smoker? What make and model? It interests me that you have both, which is really the best of both worlds.

a g k · Dec 5, 2014

daRicksta,

Thanks for the reply. Haven't used the offset in some time & loaned it to one son so he could try. As I remember it is a Char Broil horizontal but the name tag is gone. Smoked quite a bit with it before I got the Bradley that I modified by replacing the 500 watt element with a 900 watt controlled by an Auber PID. The Auber really keeps tight temp control. But no smoke ring which is ok as it makes no difference in taste anyhow.

AGK

daricksta · Dec 5, 2014

AGK,

Char Broil is to offset smokers what Masterbuilt is to electric smokers: great starter models. I bought a Masterbuilt because I wanted an electric smoker I could easily store in my garage. I've been very happy with it but I use wood pellets and not chips in mine. Quite a few guys have replaced the MES controllers with Aubers. Mine is still working fine and if it ever goes out I might consider the upgrade instead of ordering a new MB part. I don't know much about working with electrical components although I could install a controller. As for putting in a higher wattage element, how does one know if the wiring and fuse (if any) on the smoker can handle it? That's a big jump from 500 to 900. The MES 30 comes with an 800 watt element.

daricksta · Dec 5, 2014

geerock said:
daRickstra,

AGK suggested sodium nitrate (or nitrite) be added to the meat to try to get an artificial smoke ring earlier in the thread. I SHOULD HAVE QUOTED IT. And we are on the same page as far as great TASTING Q anyway.
all the best to you.

Thanks, Geerock. You're one of the reasons I enjoy these forums. But, sometimes I'm quick on the uptake and other days I'm incredibly dense.

If you want a smoke ring with your MES, try this.

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