I have a pet theory about smoke rings in meat, but will defer to the
wisdom here in the newsgroup. My theory is that the smoke ring is not
caused by smoke, but rather carbon monoxide given off by the incomplete
combustion of the wood or charcoal. If you have ever seen a person who
died from carbon monoxide poisoning, you would understand what I am
saying. They have a deep red, purplish color- a nice "smoke ring," so
to speak. Someday, if someone has a cylinder of CO, it might be fun to
place a Boston Butt in a trash sack outdoors and flow in CO for a few
hours to see if the meat gets a "smoke ring."

Based upon my pet theory, I bet I could do this with my Bradley and a
cylinder of CO, but am to lazy to give it a try.

Nonny

Reg wrote:
> D. Winsor wrote:
>
>> How cold do you consider freezing? I've got -14C here overnight, and
>> -8C during the day. My freezer is stocked with smoked goods, but I've
>> been considering the Bradley for fresh consistency. Do you think it
>> would perform well in the shed with my well works? Since that area is
>> minimally heated, I've been toying with the idea of putting an over
>> the stovetop vent out there to accomodate an electric smoker. High
>> winds are a big concern here in Newfoundland.
>
> That's what I hear from friends in the area. WINDY. Pretty
> as a picture, though.
>
> If you're in the market for an electric smoker and you're
> in a cold/windy area, you'd want a unit with a lot of heating
> power and, more importantly, maximum insulation. Bradley is not
> that high on the scale for either of those. It's somewhere
> in the middle.
>
> A common complaint about the Bradley is that it doesn't
> get hot enough. That's obviously compounded when operating
> in very cold environments.
>
>> I've also heard there is no smoke ring when you use these. I wonder
>> if I could fake that effect with small amounts of lump charcoal dust
>> on the pucks?
>
> No smoke ring with an electric box smoker, unfortunately.
> You're on the right track with your solution. One trick
> is to put a chuck of charcoal near the heating element
> so it gives off smoke. This creates a visible smoke ring.
>
> You can also give it a light rub of nitrite cure before
> cooking (tenderquick, prague powder). That will create the
> same effect. Since smoke ring is purely cosmetic I don't
> bother. Personal preference there.
>

--
-Nonnymus-

Please stop Californicating Nevada

In the periodic table, as in politics,
the unstable elements tend to hang out on
the far left, with some to the far right as well.