New member in Columbia, MD, question about smoke rings

Discussion in 'Roll Call' started by toxicgolfer, Aug 22, 2007.

  1. Greetings! Just found this site and posted a question about smoking a sirloin tip. I've only a few years of experience, starting with a water smoker and graduating to a small Barbeque Galore model with a firebox. I generally use lump charcoal with a few wood chunks thrown in. Sometimes I get a nice smoke ring, other times nothing. Was wondering what's the secret? Tastes good just the same, but I am curious about this. The thing I like about moving to the larger smoker is that I think I had a creosote problem with the smaller one on occasion. The new one is much easier to control temperature. Anyway looks like a great site and I'm looking forward to exploring more!
  2. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Welcome to the SMF, sounds as if the smokin' bug bit you sometime ago. Well this is the place to ask questions, plenty of help available. Watch out for that creosote, it not a good thing...
  3. msmith

    msmith Master of the Pit OTBS Member

    Welcome aboard glad you joined us, do have have a picture of that smoker you could show us.
  4. I can try this weekend, MSmith, I'm away for a few days. It's basically a backyard version of a full-sized smoker, too small to take just wood, hence the charcoal. I probably can't do better than the pic on their website, at Nice unit, and I am not affiliated with them, just like the product. Hope that helps.
  5. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    Welcome aboard the mighty SMF toxicgolfer, glad you found us!

    That's a nice smoker you have there... can't wait to see what it produces!
  6. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

  7. smoke freak

    smoke freak StickBurners

    Wow. That was heavy. Need to let my brain rest for a while.
  8. johnd49455

    johnd49455 Smoking Fanatic OTBS Member

    Welcome to SMF[​IMG]
  9. Thanks to all for the warm welcome. I can see there is much to learn from you all. I appreciate the reference to the smoke ring article. So humidity is a key! I'll try it this weekend with a turkey breast and maybe spare ribs.
  10. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    i've been samoking a long time & w/out all that science crap bogging me down i'll try to help short & sweet.
    1. let yer meat get to room temp before smoking it or marinade @ room temp for a couple or few hrs(not advised for poultry).
    2. pour the smoke to it until it hits 140f or basically the first 2 hrs-more if it's a larger cut of meat- i.e. pork shoulder.
    3. it's all about the taste,texture,& the thin blue....smoke rings are purty & i'd never turn in food for a contest w/out 1- just for presentation,but if it doesn't happen and it still tastes great- the "fans" will be none the wiser. p.s. add a water pan next to the firebox-that do help.
    just my 2 cents.
  11. Thanks, gypseyagod, I think my inconsistent results are due to not enough smoke. I use lump charcoal with wood chunks but maybe I dont add wood often enough. Also stopped soaking the chunks because I think in my previous water smoker, the incomplete combustion was creating an occasional creosote problem. Guess that made me a bit cautious. Since moving to a larger smoker with a firebox, no creosote but I'm still using dry wood w/ the charcoal, and maybe not adding wood to the charcoal as often as I could. So I'll try soaked wood again and add a water pan to increase humidity. Can hardly wait [​IMG]!! But you're right, the stuff still tastes great. Thanks again.
  12. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Hey toxicgolfer, nice to have you join us. How often do you replentish your wood? With hockey puck sized chunks I'm adding wood about every hour till I foil the meat.

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