What causes a smoke ring
- Gizmo
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What causes a smoke ring
Not that long ago somebody on here gave a short explanation of the actual chemical causes of a good smoke ring and I can't find it on here - even searching it...
Anybody help me find it?
Anybody help me find it?
And on the eighth day God created barbecue …. because he DOES love us and he wants us to be happy.
Current smokers: Egor (trailered RF) and Easybake (tabletop pellet drive)

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- SoloQue
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Re: What causes a smoke ring
FROM THE WEBSITE AMAZING RIBS
The smoke ring in meat is caused by four things:
1) Low temperature cooking,
2) combustion of the wood at high temperatures to form nitrogen dioxide,
3) nitrogen dioxide, and
4) moisture on the surface of the meat to help move the water soluble nitrogen dioxide into the meat.
When these conditions are met, nitrogen dioxide in wood smoke reacts with the myoglobin in meat to form nitrites and nitrates. These are the same compounds added to hot dogs and other cured meats to preserve them and they also give them their pink color.
When smoke roasting, the moist meat absorbs smoke. Less smoke is absorbed as the cooking continues because the surface of the meat begins to seal and becomes saturated with smoke. For this reason putting a pan of water in a smoker helps create a smoke ring. In fact some smokers, called water smokers, have water pans built in.
Most of the smoke flavoring occurs in the first hour or two of cooking so adding wood to the fire late in the cook doesn't create as much flavor. It also allows moisture to escape. It's better to just leave the door closed.
The smoke ring in meat is caused by four things:
1) Low temperature cooking,
2) combustion of the wood at high temperatures to form nitrogen dioxide,
3) nitrogen dioxide, and
4) moisture on the surface of the meat to help move the water soluble nitrogen dioxide into the meat.
When these conditions are met, nitrogen dioxide in wood smoke reacts with the myoglobin in meat to form nitrites and nitrates. These are the same compounds added to hot dogs and other cured meats to preserve them and they also give them their pink color.
When smoke roasting, the moist meat absorbs smoke. Less smoke is absorbed as the cooking continues because the surface of the meat begins to seal and becomes saturated with smoke. For this reason putting a pan of water in a smoker helps create a smoke ring. In fact some smokers, called water smokers, have water pans built in.
Most of the smoke flavoring occurs in the first hour or two of cooking so adding wood to the fire late in the cook doesn't create as much flavor. It also allows moisture to escape. It's better to just leave the door closed.
If it can't be smoked .... try frying it. It that don't work, it's probably best just left alone
- smokendink71
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- Gizmo
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Re: What causes a smoke ring
Thanks Solo!
I just couldn't remember nitrogen dioxide --> myoglobin --> nitrites/nitrates
I just couldn't remember nitrogen dioxide --> myoglobin --> nitrites/nitrates

And on the eighth day God created barbecue …. because he DOES love us and he wants us to be happy.
Current smokers: Egor (trailered RF) and Easybake (tabletop pellet drive)

Current smokers: Egor (trailered RF) and Easybake (tabletop pellet drive)
- SoloQue
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Re: What causes a smoke ring
MOISTURE + HOT SMOKE FROM WOOD = RING
THIS GOOD
TOO MUCH SMOKE = BAD
I LIKE BBQ

TOO MUCH SMOKE = BAD


If it can't be smoked .... try frying it. It that don't work, it's probably best just left alone
- smokendink71
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- maccas66
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Re: What causes a smoke ring


" I`m so hungry, I`m farting fresh air!"
- Jethro1
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Re: What causes a smoke ring
Solo.....
Jethro1.......

Jethro1.......

If you can't fix it by sheer force or cursing......then it can't be fixed.....
AKA= The Czar
AKA= The Czar
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Re: What causes a smoke ring
STICKY...... 

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