CUHS Metal Shop Reverse Flow UDS 1.0 Afterburner Weber Performer Blue Thermapen Thermoworks Smoke with Gateway Thermoworks Chef Alarm Auber Smoker Controller Proud Smoked-Meat Member #88 -
"All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010
By the way, vol-b-q, our reaction has nothing to do with you. This very non-controversial topic got controversial last time around. Ignore our banter and proceed with your questions.
Is your smoker electric, gas, or charcoal fired?
Dave
CUHS Metal Shop Reverse Flow UDS 1.0 Afterburner Weber Performer Blue Thermapen Thermoworks Smoke with Gateway Thermoworks Chef Alarm Auber Smoker Controller Proud Smoked-Meat Member #88 -
"All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010
By the way, vol-b-q, our reaction has nothing to do with you. This very non-controversial topic got controversial last time around. Ignore our banter and proceed with your questions.
Pork shouldn't be cold when you throw it on the smoker: its a muscle, and it's more accepting when its relaxed. Let your pork rest for a while before you put it on the smoker. Don't start it when its cold.
Be slow, low and steady in the heat. It accepts more smoke thataway. Steady wins the race. Its weird.
Its only going to accept smoke for so long.
There's not a piece of pork out there that won't accept smoke, if conditions are right. Even if you find it at piggly wiggly, or wherever.
Pork shouldn't be cold when you throw it on the smoker: its a muscle, and it's more accepting when its relaxed. Let your pork rest for a
Actually Al... the ring is more about lower temps. As soon as the muscle (exposed to the smoke) hits 145°F the reaction that makes a smoke ring is no longer possible due to the proteins changing state and no longer able to under go the myoglobin reaction.
In the book "Game of Thrones" a nanny was killed with a brazier of coals left in her room as she slept. "Everyone commented on her healthy, pink appearance" CO poisoning...along with accompanying NO.
By the way, vol-b-q, our reaction has nothing to do with you. This very non-controversial topic got controversial last time around. Ignore our banter and proceed with your questions.
Is your smoker electric, gas, or charcoal fired?
Dave
No problem I T's cool. OK I have an stick burner and I use my grill in offset mode. Doesn't matter which one I use it will not get a ring. This last one I Cooked makes the 5th one and nothing,don't get it it. I get a great smoke ring on everything else no problem just can't seem to get it on a loin. I keep my Temps at 225-235 the whole cook and I've tried putting it on cold and room temp. Here's a pic of the last one if that helps
Thats aboot what I get on a loin also. Might have to be from the lack of fat? density of that cut? , thinking oot loud, I dunno. Don't remember seeing a pork loin with a big thyme smoke ring
Thats aboot what I get on a loin also. Might have to be from the lack of fat? density of that cut? , thinking oot loud, I dunno. Don't remember seeing a pork loin with a big thyme smoke ring
Ya know..that is true... and it's not rich in the myoglobin protein. Look at how "pale" a pink one gets in a Canuckian bacon as opposed to a belly cut..or a ham...
There's something funny about a loin. Some get a ring, some don't. Really I don't get a ring, I usually get one side that has an inch wide pink but may not show on the other side.
Comment