Quick question for everyone... is it possible to get a good smoke ring inside an electric smoker?
OK, I've never used an electric smoker but the answer is maybe, but not easily.Quick question for everyone... is it possible to get a good smoke ring inside an electric smoker?
how do you get a smoke ring in urs?I get one with my mine....
I'm aware that it's the chemical reaction of wood and charcoal. But putting any kind of charcoal in the smoker is a little difficult to keep safe right?OK, I've never used an electric smoker but the answer is maybe, but not easily.
Its not the smoke that creates the smoke ring. Its the NO & CO, nitric oxide & carbon dioxide.
Wood fires, charcoal fires produce these chemicals.
See details at: http://amazingribs.com/tips_and_technique/mythbusting_the_smoke_ring.html
I'm not really worried about a smoke ring. But a friend of mine wants to get a smoke ring using his electric smokerBasic sentiment seems to be it's not really worth all the trouble to try and fake a smoke ring on an electric. It does nothing for the flavor or texture of the meat. If it matters that much to you to have a smoke ring, just borrow, get or build yourself a cheap charcoal smoker and see if you can tell the difference. My mini produces great smoke rings, but I'm not sure I'd care if it didn't.
You can always sprinkle tenderquick on the meat before it goes in the smoker. That'll give you a pill ring.
Sour Grapes?Basic sentiment seems to be it's not really worth all the trouble to try and fake a smoke ring on an electric. It does nothing for the flavor or texture of the meat. If it matters that much to you to have a smoke ring, just borrow, get or build yourself a cheap charcoal smoker and see if you can tell the difference. My mini produces great smoke rings, but I'm not sure I'd care if it didn't.
You can always sprinkle tenderquick on the meat before it goes in the smoker. That'll give you a pill ring.
although electric is not conventional it will put out good food. I happen to love my electric.Sour Grapes?
I could see an electric smoke for cold smoking.
But I can certainly tell the difference between a stick smoked Q and that done on an electric smoker.
The smoke ring is like curd meat. So to say the smoke ring is superfluous would be like
saying there is no difference between an uncured ham and a cured one.
BTW sprinkling Tender Quick is a really bad idea. Sodium nitrite curing agents
should be used in proper portions and with care.
I use chips, chunks, and dust in my SmokinTex, I assume that some of the dust actually burns. It is the only electric that I have owned, so I have never experienced no smoke ring from an electric,how do you get a smoke ring in urs?
Not sour grapes at all. Electric smokers generally don't produce a smoke ring. The general consensus among those around this forum who use them is that the flavor and texture of the meat is just fine without the smoke ring, and that the effort to fake one is not worth the trouble. I don't use an electric, so it doesn't make a difference one way or the other to me. I was just trying to save the OP the hassle. We're talking about creating a smoke ring in his ELECTRIC SMOKER, so, as you so eloquently pointed out, it won't be a full on 1/4" dark red ring like you'd get burning all wood, so not really worth the effort.Sour Grapes?
I could see an electric smoke for cold smoking.
But I can certainly tell the difference between a stick smoked Q and that done on an electric smoker.
The smoke ring is like curd meat. So to say the smoke ring is superfluous would be like
saying there is no difference between an uncured ham and a cured one.
BTW sprinkling Tender Quick is a really bad idea. Sodium nitrite curing agents
should be used in proper portions and with care.