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rshumaker

Smoke Ring??

I have been smoking on a CharGriller Pro-a low cost unit with a side firebox.  I usually use charcoal for heat and then use chips, chunks and split logs for smoke.  When I viewed the video on starting a fire I saw only wood and the guidance that you shouldn't see smoke coming out of the stack.  How do you get a smoke ring without smoke when using a Lang with the suggestions in the video?
Wood River BBQ Team

Re: Smoke Ring??

rshumaker wrote:
I have been smoking on a CharGriller Pro-a low cost unit with a side firebox.  I usually use charcoal for heat and then use chips, chunks and split logs for smoke.  When I viewed the video on starting a fire I saw only wood and the guidance that you shouldn't see smoke coming out of the stack.  How do you get a smoke ring without smoke when using a Lang with the suggestions in the video?


rshumaker: Smoke itself doesn't produce a smoke ring -- the GASES smoke produces interact with the pale pink meat (myoglobin) located in the top 1/2" of the meat and the smoke gas prevents the meat in that area from turning gray like the rest of the meat. The smoke ring is mostly caused by the carbon monoxide and nitrogen monoxide gase produced by the wood. These gases love to mix together and with MOPS. They love to stick to a moist surface. Very little smoke itself penetrates the meat but a little does but the penetration is less than 1/8".

A bunch of smoke coming out of your chimney makes a mess on your meat. You want clear blue coming out of the chimney just as the video indicates.

Anyway, that's the Readers Digest version. For a more detail explanation go to www.amazingribs.com (Mythbusting the smoke ring) or do a google search.

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