I have a little Char-griller offset smoker (approx 500 sq. in + warming
rack) and have never had a problem getting 1/2"-3/4" smoke rings on any of
my meat. I've been having so much fun that I thought I'd go to the next
level and I got a used Southern Pride convection smoker off Ebay (will
theoretically do 600 lbs of meat on 8 racks, though up to now, I"ve never
used more than 2 racks). Problem: no smoke ring when I start unit with
meat in it, barely any smoke ring when I allow it to generate smoke for an
hour or so prior to putting the meat in. Once, I got a nice smoke ring on a
lamb shoulder, but couldn't identify what I had done to accomplish it. Last
time I started with some lump charcoal just to get a fire going in there,
and ended up with a couple millimeter smoke ring. Any suggestions, other
than to get rid of the unit? Because I'm not gonna do that, the results,
aside from the smoke ring, are excellent, and I can leave it and forget
about it for several hours at a time, which I like, rather than being up all
night trying to control a brisket smoke. any help appreciated. I have lots
of tenderquick I bought to make corned beef and pastrami, but I don't wanna
use artificial methods of getting a ring.

Thanks,
Craig Winchell

Craig Winchell wrote:
I have a little Char-griller offset smoker (approx 500 sq. in +
warming rack) and have never had a problem getting 1/2"-3/4" smoke
rings on any of my meat. I've been having so much fun that I thought
I'd go to the next level and I got a used Southern Pride convection
smoker off Ebay (will theoretically do 600 lbs of meat on 8 racks,
though up to now, I"ve never used more than 2 racks). Problem: no
smoke ring when I start unit with meat in it, barely any smoke ring
when I allow it to generate smoke for an hour or so prior to putting
the meat in.

The ring is the result of the reaction of myoglobin to nitrates and nitrites
in the smoke. The key is to make sure that there is adequate smoke exposure.
Lump charcoal can help

--
Dave
www.davebbq.com

"Dave Bugg" wrote in message
news:w9zjj.8454$sA6.4355@trndny08...
Craig Winchell wrote:
I have a little Char-griller offset smoker (approx 500 sq. in +
warming rack) and have never had a problem getting 1/2"-3/4" smoke
rings on any of my meat. I've been having so much fun that I thought
I'd go to the next level and I got a used Southern Pride convection
smoker off Ebay (will theoretically do 600 lbs of meat on 8 racks,
though up to now, I"ve never used more than 2 racks). Problem: no
smoke ring when I start unit with meat in it, barely any smoke ring
when I allow it to generate smoke for an hour or so prior to putting
the meat in.

The ring is the result of the reaction of myoglobin to nitrates and
nitrites in the smoke. The key is to make sure that there is adequate
smoke exposure. Lump charcoal can help

Tender Quick can give you a pretty good (though sometimes it looks painted
on) smoke ring if you don't have enough smoke.
'-)

BOB
kinda like boilin' ribs...

" BOB" wrote in message
. ..

"Dave Bugg" wrote in message
news:w9zjj.8454$sA6.4355@trndny08...
Craig Winchell wrote:
I have a little Char-griller offset smoker (approx 500 sq. in +
warming rack) and have never had a problem getting 1/2"-3/4" smoke
rings on any of my meat. I've been having so much fun that I thought
I'd go to the next level and I got a used Southern Pride convection
smoker off Ebay (will theoretically do 600 lbs of meat on 8 racks,
though up to now, I"ve never used more than 2 racks). Problem: no
smoke ring when I start unit with meat in it, barely any smoke ring
when I allow it to generate smoke for an hour or so prior to putting
the meat in.

The ring is the result of the reaction of myoglobin to nitrates and
nitrites in the smoke. The key is to make sure that there is adequate
smoke exposure. Lump charcoal can help

Tender Quick can give you a pretty good (though sometimes it looks painted
on) smoke ring if you don't have enough smoke.

As I said in my original post, I don't wanna go that route, though I know it
can be done. What I want to do is figure out a way to generate the
requisite smoke without waiting 5 hours or more for a good fire to get
started in the firebox. After an hour of being turned on, the smoker is
exhibiting plenty of smoke, yet still it doesn't produce a smoke ring. The
burner in the firebox is doing its job of making the wood smolder, but this
smoldering is obviously not providing enough nitrates and nitrites to do the
job with the myoglobin. Is there any alternative to starting lump charcoal
outside in a chimney, then transferring it to the firebox, then putting a
log in the firebox? And would that even work, assuming I could do it, to
provide enough nitrates and nitrites in the smoke early on? I'm assuming
that there must be some BBQ professionals associated with this group, who
have used Southern Prides, and who know the ins and outs of tweaking the
units to get a great smoke ring. Other than the ring, this is a great unit,
and provides wonderful smokey flavor in the meat. I've been thinking that
with only smoldering wood, maybe there really needs to be a fire to provide
the heat necessary in the combustion to produce a good ring. Or maybe it's
produced by another mechanism. Next time, I'll look at transferring live
coals in order to start with a hot fire, and see how that goes. As I say, I
don't want to use my tenderquick for this.

Craig Winchell

'-)

BOB
kinda like boilin' ribs...

On Jan 17, 6:11*am, "Craig Winchell" wrote:

It's your preference and all, but if the taste and texture results are
fine, I don't understand why the lack visuals is such a killer that
you'd return the unit. Just the perfectionist in you coming out? Not
criticizing mind you, just wondering why.

I understand it looks nice and all, did 40 lbs of butt last weekend
using oak wood and you'll never see a better smoke ring than when
using wood. But I'm just as happy eating the stuff cooked over lump
with less of a ring.

"Craig Winchell" wrote in message
...

" BOB" wrote in message
. ..

"Dave Bugg" wrote in message
news:w9zjj.8454$sA6.4355@trndny08...
Craig Winchell wrote:
I have a little Char-griller offset smoker (approx 500 sq. in +
warming rack) and have never had a problem getting 1/2"-3/4" smoke
rings on any of my meat. I've been having so much fun that I thought
I'd go to the next level and I got a used Southern Pride convection
smoker off Ebay (will theoretically do 600 lbs of meat on 8 racks,
though up to now, I"ve never used more than 2 racks). Problem: no
smoke ring when I start unit with meat in it, barely any smoke ring
when I allow it to generate smoke for an hour or so prior to putting
the meat in.

The ring is the result of the reaction of myoglobin to nitrates and
nitrites in the smoke. The key is to make sure that there is adequate
smoke exposure. Lump charcoal can help

Tender Quick can give you a pretty good (though sometimes it looks
painted on) smoke ring if you don't have enough smoke.

As I said in my original post, I don't wanna go that route, though I know
it can be done. What I want to do is figure out a way to generate the
requisite smoke without waiting 5 hours or more for a good fire to get
started in the firebox. After an hour of being turned on, the smoker is
exhibiting plenty of smoke, yet still it doesn't produce a smoke ring.
The burner in the firebox is doing its job of making the wood smolder, but
this smoldering is obviously not providing enough nitrates and nitrites to
do the job with the myoglobin. Is there any alternative to starting lump
charcoal outside in a chimney, then transferring it to the firebox, then
putting a log in the firebox? And would that even work, assuming I could
do it, to provide enough nitrates and nitrites in the smoke early on? I'm
assuming that there must be some BBQ professionals associated with this
group, who have used Southern Prides, and who know the ins and outs of
tweaking the units to get a great smoke ring. Other than the ring, this
is a great unit, and provides wonderful smokey flavor in the meat. I've
been thinking that with only smoldering wood, maybe there really needs to
be a fire to provide the heat necessary in the combustion to produce a
good ring. Or maybe it's produced by another mechanism. Next time, I'll
look at transferring live coals in order to start with a hot fire, and see
how that goes. As I say, I don't want to use my tenderquick for this.

Craig Winchell

'-)

BOB
kinda like boilin' ribs...




Why do you feel you need a smoke ring?
If it tastes good, don't worry about it. If you cook direct over hardwood
coals you get great tasting q, but no smoke ring.
Ya don't need a smoke ring for it to be good.
BTW I cooked every day on a Southern Pride SPK500 for 5 years.
--
James A. "Big Jim" Whitten

www.lazyq.com

Tutall, I said I *wasn't* going to get rid of the unit. I just want to
learn how to tweak it to get a broad ring. It's an electric unit, and I've
been using hickory, oak and applewood, all logs, to produce some really fine
Q, except for the lack of the rings. I tried with unlit lump the last
time, just thinking that it will get make higher nitrate/nitrite smoke
because it burns where the wood just smolders, and should make for hotter
smoke. And I got some ring, but it was thin. I guess the problem is in
getting a good wood fire going initially in a firebox designed to make wood
smolder rather than burn cleanly. The smoke is copious and thick rather
than being thin blue smoke, which only seems to occur several hours later
after a fire actually gets going in there. That's why I'm thinking my best
bet might be to burn lump in a chimney and get it going, stick it in the
firebox (which is not really designed to stick burning coals into-guess I'll
need to get some fire tongs) and then get a fire going prior to sticking in
the meat- which makes the set-and-forget features of this unit far less
compelling, at least early on in the process.

Craig Winchell

"Tutall" wrote in message
...
On Jan 17, 6:11 am, "Craig Winchell" wrote:

It's your preference and all, but if the taste and texture results are
fine, I don't understand why the lack visuals is such a killer that
you'd return the unit. Just the perfectionist in you coming out? Not
criticizing mind you, just wondering why.

I understand it looks nice and all, did 40 lbs of butt last weekend
using oak wood and you'll never see a better smoke ring than when
using wood. But I'm just as happy eating the stuff cooked over lump
with less of a ring.

Craig Winchell wrote:
I'm assuming that there must be some BBQ professionals
associated with this group, who have used Southern Prides, ...

Which model are you using, Craig?
--
Dave
www.davebbq.com

what the heck is a smoke ring?

Gil Faver wrote:

what the heck is a smoke ring?

It was explained in the thread.

--
Dave
www.davebbq.com

"Dave Bugg" wrote in message
news:rMOjj.10711$ac7.392@trndny03...
Gil Faver wrote:

what the heck is a smoke ring?

It was explained in the thread.


Well Dave, no it wasn't. If it was, I wouldn't have asked. You explained
what "it was the result of", others indicated it had an appearance which may
or may not be of importance.

So, what IS it? What does it look like?

On Jan 17, 12:24*pm, "Gil Faver" wrote:
"Dave Bugg" wrote in message

news:rMOjj.10711$ac7.392@trndny03...

Gil Faver wrote:

what the heck is a smoke ring?

It was explained in the thread.

Well Dave, no it wasn't. *If it was, I wouldn't have asked. *You explained
what "it was the result of", others indicated it had an appearance which may
or may not be of importance.

So, what IS it? *What does it look like?

It's various shapes of red and is found on the surface of the meat to
various depths, depending on curcumstances.

Here's an example:
http://www.ntscblog.com/images/fulls..._tx_saus_3.jpg
http://farm2.static.flickr.com/1207/...f978cecaee.jpg

"Tutall" wrote in message
...
On Jan 17, 12:24 pm, "Gil Faver" wrote:
"Dave Bugg" wrote in message

news:rMOjj.10711$ac7.392@trndny03...

Gil Faver wrote:

what the heck is a smoke ring?

It was explained in the thread.

Well Dave, no it wasn't. If it was, I wouldn't have asked. You explained
what "it was the result of", others indicated it had an appearance which
may
or may not be of importance.

So, what IS it? What does it look like?

It's various shapes of red and is found on the surface of the meat to
various depths, depending on curcumstances.

Here's an example:
http://www.ntscblog.com/images/fulls..._tx_saus_3.jpg
http://farm2.static.flickr.com/1207/...f978cecaee.jpg

thanks much. I didn't get that at all from the thread. Now I'm hungry.

"Big Jim" wrote in message
...

"Craig Winchell" wrote in message
...

" BOB" wrote in message
. ..

"Dave Bugg" wrote in message
news:w9zjj.8454$sA6.4355@trndny08...
Craig Winchell wrote:
I have a little Char-griller offset smoker (approx 500 sq. in +
warming rack) and have never had a problem getting 1/2"-3/4" smoke
rings on any of my meat. I've been having so much fun that I thought
I'd go to the next level and I got a used Southern Pride convection
smoker off Ebay (will theoretically do 600 lbs of meat on 8 racks,
though up to now, I"ve never used more than 2 racks). Problem: no
smoke ring when I start unit with meat in it, barely any smoke ring
when I allow it to generate smoke for an hour or so prior to putting
the meat in.

The ring is the result of the reaction of myoglobin to nitrates and
nitrites in the smoke. The key is to make sure that there is adequate
smoke exposure. Lump charcoal can help

Tender Quick can give you a pretty good (though sometimes it looks
painted on) smoke ring if you don't have enough smoke.

As I said in my original post, I don't wanna go that route, though I know
it can be done. What I want to do is figure out a way to generate the
requisite smoke without waiting 5 hours or more for a good fire to get
started in the firebox. After an hour of being turned on, the smoker is
exhibiting plenty of smoke, yet still it doesn't produce a smoke ring.
The burner in the firebox is doing its job of making the wood smolder,
but this smoldering is obviously not providing enough nitrates and
nitrites to do the job with the myoglobin. Is there any alternative to
starting lump charcoal outside in a chimney, then transferring it to the
firebox, then putting a log in the firebox? And would that even work,
assuming I could do it, to provide enough nitrates and nitrites in the
smoke early on? I'm assuming that there must be some BBQ professionals
associated with this group, who have used Southern Prides, and who know
the ins and outs of tweaking the units to get a great smoke ring. Other
than the ring, this is a great unit, and provides wonderful smokey flavor
in the meat. I've been thinking that with only smoldering wood, maybe
there really needs to be a fire to provide the heat necessary in the
combustion to produce a good ring. Or maybe it's produced by another
mechanism. Next time, I'll look at transferring live coals in order to
start with a hot fire, and see how that goes. As I say, I don't want to
use my tenderquick for this.

Craig Winchell

'-)

BOB
kinda like boilin' ribs...




Why do you feel you need a smoke ring?
If it tastes good, don't worry about it. If you cook direct over hardwood
coals you get great tasting q, but no smoke ring.
Ya don't need a smoke ring for it to be good.
BTW I cooked every day on a Southern Pride SPK500 for 5 years.

Jim:

I'm trying to embark on a new career here, and I want to do it right. I
haven't found a location for a BBQ, but I have a very nice initial unit.
One thing I noticed is that I love to see the smoke ring- it's exciting to
have a piece of brisket which not only smells and tastes fantastic, but also
looks particularly lovely as well. I don't think it's only me. Visual cues
are well known, in the literature of food and beverage psychology, to
trigger strong responses. This can work positively, in the case of a lovely
presentation, or negatively. I want to learn to present as positive a
visual presentation as possible, while at the same time providing excellent
quality, true-to-type Q. I have the flavors and aromas down pat. I've done
beef: brisket, chuck roast, rib roast, back ribs, flanken, and tongue.
Lamb: breasts, shanks, shoulder. Veal: Shoulder and shank. No pork, 'cause
I keep kosher. By varying the rub and the time in the smoker, and
secondarily by varying the wood type, I can do justice to the flavors,
aromas and textures of these meats. I just want to be able to create a
heavenly visual presentation as well. And that's why I would like to
present a robust smoke ring as well.

Craig Winchell

--
James A. "Big Jim" Whitten

www.lazyq.com

"Abe" wrote in message
...
I have a little Char-griller offset smoker (approx 500 sq. in + warming
rack) and have never had a problem getting 1/2"-3/4" smoke rings on any of
my meat. I've been having so much fun that I thought I'd go to the next
level and I got a used Southern Pride convection smoker off Ebay (will
theoretically do 600 lbs of meat on 8 racks, though up to now, I"ve never
used more than 2 racks). Problem: no smoke ring when I start unit with
meat in it, barely any smoke ring when I allow it to generate smoke for an
hour or so prior to putting the meat in. Once, I got a nice smoke ring on
a
lamb shoulder, but couldn't identify what I had done to accomplish it.
Last
time I started with some lump charcoal just to get a fire going in there,
and ended up with a couple millimeter smoke ring. Any suggestions, other
than to get rid of the unit? Because I'm not gonna do that, the results,
aside from the smoke ring, are excellent, and I can leave it and forget
about it for several hours at a time, which I like, rather than being up
all
night trying to control a brisket smoke. any help appreciated. I have
lots
of tenderquick I bought to make corned beef and pastrami, but I don't
wanna
use artificial methods of getting a ring.


Thanks,
Craig Winchell

Add several wood chunks at the beginning and again halfway through the
cooking.

I have wood going continuously throughout the cooking.

Craig