Smoke ring

[theFlyingHog]

I haven't ever really thought about it much but what's the best way to get a good smoke ring? I have heard putting the meat on while it's still cooler than room temp works and I just read that starting off smoking at 200-210 works best. Thoughts?

[Hog_Swanson]

I haven't ever really thought about it much but what's the best way to get a good smoke ring? I have heard putting the meat on while it's still cooler than room temp works and I just read that starting off smoking at 200-210 works best. Thoughts?

I put the smoke to it from start to finish.  That seems to work well for me.

[PharmacistHog]

The colder the meat the better. Also cherry wood seems to give a better smoke ring than other wood.

[PorkRinds]

I may get shamed for saying this, but from what I can tell the "smoke ring" is a myth.  Now sure, you can get a really good smoke ring when smoking food.  I've gotten a really good one on ribs and pulled pork both.  But you can get a "smoke ring" without ever having your food actually touch smoke.  Here's an article about it.  I didn't read this entire article, but I did read something similar that made the same claim.

http://amazingribs.com/tips_and_technique/mythbusting_the_smoke_ring.html

[PharmacistHog]

I may get shamed for saying this, but from what I can tell the "smoke ring" is a myth.  Now sure, you can get a really good smoke ring when smoking food.  I've gotten a really good one on ribs and pulled pork both.  But you can get a "smoke ring" without ever having your food actually touch smoke.  Here's an article about it.  I didn't read this entire article, but I did read something similar that made the same claim.

http://amazingribs.com/tips_and_technique/mythbusting_the_smoke_ring.html

Its almost certainly just "for looks", and some people even apply nitrites before cooking and then rinse off to obtain a smoke ring.  While it probably does nothing for taste, it certainly adds to the visual appeal. And as I said, forcwhatever reason cherry wood seems to equate to a better smoke ring.

[PorkRinds]

Its almost certainly just "for looks", and some people even apply nitrites before cooking and then rinse off to obtain a smoke ring.  While it probably does nothing for taste, it certainly adds to the visual appeal. And as I said, forcwhatever reason cherry wood seems to equate to a better smoke ring.

Cherry is my go to wood. I've recent,y started using pecan and I like it a lot too. Both mix well with hickory but not with each other.

[PharmacistHog]

I ordered some kind of sugar maple lump from firecraft. I think it comes from canada. Thats what I used on those pork butts. That stuff smells good when its burning.