The Smoke Ring: It’s a Chemical Reaction

Jackson Ortega-Scheiner Equipment and Gadgets Leave a Comment

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Q:  Dr. BBQ,

 

How can I be sure to obtain a “smoke ring” on smoked meat?  What makes it appear—low smoke first, more smoke first, or …?  Is there a scientific approach, which should work every time, or is it a “sometime” thing?

 

Thanks for your help,

 

Gary

 

A:  Hi Gary,

 

Smoke ring is the result of a chemical reaction between the nitrite is smoke and the protein in meat. It ceases at 120 to 140°F so to enhance it try putting your meat in the pit while as cold as possible.  You can also cheat a little and use Tender Quick in small quantities. Just sprinkle a little on and in 10 minutes wash it off. It’s made by Morton and should be available in the canning section.

 

–Dr. BBQ

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