"Nonnymus" > wrote in message
...
>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.

I've heard this before. I may well have heard it here from you, but I've
definitely heard this. Do you think a stove hood would vent your Bradley
adequately? Especially consider that I'm not thinking of venting a living
area to accomodate this.
>
> 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.