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Message
re: Can you get smoke rings using an electric smoker?
Posted on 10/24/18 at 9:30 am to nateslu1
Posted on 10/24/18 at 9:30 am to nateslu1
quote:
If you are setting your pellets on fire with a flame inside your electric smoker then I wasn't referring to you. I was talking about the way a electric smoker is built to be used. If you modify your smoker you can get all kinds of different results. obviously.
And if you use the smoker's chip tray that relies on the heating element to produce smoke, combustion is still happening.
1
Posted on 10/24/18 at 2:58 pm to LSUvegasbombed
quote:
I would love to see these smoke rings y’all get
Done with GMG Daniel Boone using hardwood competition blend.
Brisket #1
Brisket #2; if that's not a smoke ring then I don't know what one is.
This post was edited on 10/24/18 at 3:03 pm
Posted on 10/24/18 at 9:26 pm to Centinel
You're right, a smoldering combustion is happening but there is not enough oxygen in this process to create the "smoke ring" that is created by traditional smoking methods.
Posted on 10/25/18 at 12:59 pm to nateslu1
You are using a pellet smoker though
This post was edited on 10/25/18 at 1:01 pm
Posted on 10/25/18 at 1:18 pm to LSUvegasbombed
I slice a brisket I’ve cooked in my electric smoker and have yet to have anyone tell me no smoke ring no care.
I can cook an identical brisket in my green egg and no one can tell the difference.
I can cook an identical brisket in my green egg and no one can tell the difference.
Posted on 10/25/18 at 2:39 pm to LSUvegasbombed
quote:
You are using a pellet smoker though
Yup, and I plug it into the wall like every other electric smoker in existence.
Posted on 10/25/18 at 2:44 pm to Chucktown_Badger
ummm... boom?
Posted on 10/31/18 at 9:10 pm to MorbidTheClown
Checking in with some louis spares that came off tonight. If electric smokers can't make smoke rings someone needs to tell green mountain grills.
Posted on 10/31/18 at 9:35 pm to Chucktown_Badger
Look great Chitown. GMG ftw.
St. Louis spares from last wknd...
Brisket from a couple months back...
GMG Jim Bowie "electric" smoker...
St. Louis spares from last wknd...
Brisket from a couple months back...
GMG Jim Bowie "electric" smoker...
Posted on 10/31/18 at 9:48 pm to GeauxTigers0107
I apologize for my language, but that brisket looks fricking amazing. (And so much smoke ring)
You wrap it? Ive been wrapping in butcher paper but sometimes i lose a little of my bark on it. Yours like nice and dark all over.
You wrap it? Ive been wrapping in butcher paper but sometimes i lose a little of my bark on it. Yours like nice and dark all over.
This post was edited on 10/31/18 at 9:50 pm
Posted on 11/1/18 at 5:35 am to Chucktown_Badger
quote:
Yup, and I plug it into the wall like every other electric smoker in existence.
Pellet smokers for whatever reason have been classified separately from traditional electrics.
Posted on 11/1/18 at 10:20 am to al_cajun
i am smoking a brisket this weekend
anyone else?
anyone else?
Posted on 11/1/18 at 10:51 am to Chucktown_Badger
How do you cook a steak on a gmg or do you just use it as a smoker?
It looks great btw.
It looks great btw.
Posted on 11/1/18 at 12:20 pm to RunningBlake
quote:
How do you cook a steak on a gmg or do you just use it as a smoker?
There are two metal plates, each have holes. If you're smoking, you "misalign" the holes, if you're searing, you line up the holes to get direct heat. I've never done that because I basically am too lazy to deal with the cleanup from all the fat falling all over the insides, but can imagine that a seared/smoked burger or steak would taste pretty effing good (when smoking I simply put a layer of foil over the plate so cleanup is a cinch.) GeauxTigers is clearly more skilled than I so I'm guessing he's used the grill/sear on his GMG.
When you buy a GMG they give you a book with recipes for smoking and searing. The fact that these things cost about what a mid level Weber grill costs, it almost seems like highway robbery.
This post was edited on 11/1/18 at 12:22 pm
Posted on 11/1/18 at 8:28 pm to Chucktown_Badger
Thanks man. Yeah, I wrapped that one in foil because I was out of paper. quote:
GeauxTigers is clearly more skilled than I so I'm guessing he's used the grill/sear on his GMG.
Idk about that man...lol. You put out some fine 'Que. Fwiw, I don't use my GMG for steaks. I have 4 very different pits and I use my charcoal one for steaks (reverse sear).
Posted on 11/2/18 at 7:41 am to al_cajun
Contrary to popular opinion a smoke ring is not produced by the smoke. It is formed by nitric oxide. A by product of combustion, sticking to the surface of the meat, and keeping the myoglobin from turning brown.
If you want a good smoke ring use Mortons tender quick. It will load the surface of the meat with nitrogen dioxide and give you a great smoke ring even in a oven.
If you dont wish to cheat just make sure to burn wood chips and keep the surface of the meat moist with water or use a water pan.
If you want a good smoke ring use Mortons tender quick. It will load the surface of the meat with nitrogen dioxide and give you a great smoke ring even in a oven.
If you dont wish to cheat just make sure to burn wood chips and keep the surface of the meat moist with water or use a water pan.
Posted on 11/2/18 at 9:04 am to rooster108bm
quote:
you dont wish to cheat just make sure to burn wood chips and keep the surface of the meat moist with water or use a water pan.
i do use a water pan and have used chips and chunks... no smoke ring
Posted on 11/2/18 at 12:39 pm to GeauxTigers0107
quote:
I have 4 very different pits
So, yeah, I'm definitely a weekend BBQer compared to you
Love it though! Getting a smoker that I could start the night before and simply let go while I sleep was an absolute game changer.
Posted on 11/2/18 at 12:40 pm to rooster108bm
quote:
rooster108bm
Sounds like I'm not the only one who read the AmazingRibs article on smoke rings.
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