Is a good Smoke Ring.......

[CarterQ]

Really important to have good BBQ?

I know all the science behind the smoke ring, the nitrogen dioxide from burning wood combines with moisture in the meat forming nitric acid creating a smoke ring.

But you can also create an artificial smoke ring with things like Tenderquick. Some rubs and brines may give an semi artificial smoke ring as well.

Seems like a smoke ring would only be a good indicator of smoke penetration if the meat was smoked with nothing on it.

Just wondering what folks opinion on a smoke ring is.

 

[Chuckster]

My family doesn't even take notice of the smoke ring...they just say how good something tastes and that's what it's all about at my house.

 

[Big Poppa]

The smoke ring doesnt count for anything on the comp circuit as it is not an indication of smoke....it is an indication of the reaction of the smoke or salts with the nitrites in the meat

 

[smoker pete]

A good Smoke Ring is a source of pride for me but it isn't anything I obsess about. As stated, proof is in the tasting ...

I know some people have been known to use Tender Quick and/or something else to create an artificial Smoke Ring but then you're only cheating yourself!! Low and Slow - It's all good

 

[Big Poppa]

But pete it has nothing to do with smoke...The reason why kcbs doesnt count the smoke ring is that you can make one in your oven thats about a half inch if you know the tricks with out any smoke present at all

 

[TentHunter]

I love seeing a really good smoke ring. I think at the very least it could be an indicator that conditions in the pit allowed for good smoke as well as nitric acid penentration into the meat before the outside of the meat reached 140° (UNLESS of course you created it artificially - Hey it makes sense to me - LOL ).

 

[TentHunter]

Question for competitors: DO you think (right or wrong) that the smoke ring helps influence a judges presentation score?

 

[smoker pete]

But pete it has nothing to do with smoke...The reason why kcbs doesnt count the smoke ring is that you can make one in your oven thats about a half inch if you know the tricks with out any smoke present at all

I stand corrected Big Poppa.

As CarterQ said " ... science behind the smoke ring, the nitrogen dioxide from burning wood combines with moisture in the meat forming nitric acid creating a smoke ring ..." What I meant to say was that I have found in order for the science to work, I need to go Low and Slow

 

[Big Poppa]

got it but you can have one with a huge smoke ring and no smoke flavor and one with none oozing with smoky goodness I was answering primarily Carterq's question regarding the imprortance of the ring...I know you gold its like how fun it is to spin a wedge...you can spin it off the green or land it like a wounded butterfly...the wounded butterfly is better but you enjoy the spin