British BBQ Society Forums

hi guys, cooked a small piece of pork at the weekend, kept the temps at a steady 250f and put a fair amount of apple wood on the coal..
it took about 3.5hrs to cook, looked the part, but cut it open and WTF!! no smoke ring whats all that about..

please answer in laymans terms as I cant be dealing with deciphering scientific answers LOL

thanks

What piece?

What did you cook it on?

Was it foiled? (snigger)

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PeanutZA wrote:
Was it foiled? (snigger)

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Behave! Lol

Afraid I don't know, believe smoke flavour is absorbed in first part of the cook, but no idea when the ring gets formed.


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http://retiredoldfarts.com/PurpleSmoke/ring.html - this is some good and no too heavy info on the formation of smoke rings, and the chemistry behind them

I believe in true laymans terms -if you add water, you get smoke ring.

Something to do with water in the air creates nitric acid which stains protein pink.


I could be wrong, particularly with the science!

I never use a water in the pan and get consistently thick smoke rings. I do find that they come out better if I put the meat in to cook straight out of the fridge

If the meat is from the fridge it will be in the smoker longer plus may have a higher moisture content, then again fridges dry stuff up.

YetiDave wrote:http://retiredoldfarts.com/PurpleSmoke/ring.html - this is some good and no too heavy info on the formation of smoke rings, and the chemistry behind them

I don't understand this bit:

"Where do the nitrates come from?

From the wood ash being carried by the smoke. That's why using an electric or gas smoker or cooking in an over without wood chips will yield no smoke ring."

Why would there be no wood ash from the smoke in an electric or gas smoker?

Steve W

ha ha ha was it foiled LMAO

wasn't rolled was just a solid hunk of pork..
the thing is ive cooked before and not soaked the wood chunks and had a nice smoke ring soo has kinda left me scratching my head

that's a good link there yetidave

informative yet simple...

lol