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  • Smoke ring question

    Ok guys I need your help. I can't seem to get a smoke ring on my tenderloin no matter what. No matter what wood I use. Is it just this type of pork.

    I used hickory ,oak and maple
    sigpicTommy

  • #2
    Uh oh.

    What kind of smoker are you using?

    Take a look through this thread.
    http://www.smoked-meat.com/forum/showthread.php?t=298

    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

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    • #3
      Gads...
      In God I trust- All others pay cash...
      Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
      Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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      • #4
        Originally posted by Richtee View Post
        Gads...


        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

        Comment


        • #5
          Originally posted by DDave View Post


          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?
          Yeah sorry for the de-rail. And refer to above...
          In God I trust- All others pay cash...
          Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
          Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

          Comment


          • #6
            Getting smoke into pork is like foreplay:
            • 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.
            Last edited by MrZip66; 07-27-2015, 07:45 PM.
            New Braunfels Black Diamond
            18.5" WSM
            Weber Performer Deluxe Black
            18.5 Weber Kettle
            22.5 Weber Kettle
            Maverick ET732
            6, 8, 10 and 12' Lodge DO

            Smoked Meat Misfits: "the change it had to come. We knew it all along. We were liberated from the fold, that's all" - The Who.

            sigpic

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            • #7
              Originally posted by MrZip66 View Post
              Getting smoke into pork is like foreplay:
              • 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.
              In God I trust- All others pay cash...
              Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
              Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

              Comment


              • #8
                Wellokay! so I must have been all wrong....
                Last edited by MrZip66; 07-27-2015, 07:58 PM.
                New Braunfels Black Diamond
                18.5" WSM
                Weber Performer Deluxe Black
                18.5 Weber Kettle
                22.5 Weber Kettle
                Maverick ET732
                6, 8, 10 and 12' Lodge DO

                Smoked Meat Misfits: "the change it had to come. We knew it all along. We were liberated from the fold, that's all" - The Who.

                sigpic

                Comment


                • #9
                  Originally posted by DDave View Post


                  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
                  sigpicTommy

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                  • #10
                    .
                    Attached Files
                    sigpicTommy

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                    • #11
                      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
                      sigpic

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                      • #12
                        Huh..I for one..am baffled....
                        In God I trust- All others pay cash...
                        Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                        Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

                        Comment


                        • #13
                          Originally posted by Fishawn View Post
                          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...
                          In God I trust- All others pay cash...
                          Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                          Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

                          Comment


                          • #14
                            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.
                            sigpic

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                            • #15
                              For reference...

                              https://en.wikipedia.org/wiki/Myoglobin
                              In God I trust- All others pay cash...
                              Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                              Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

                              Comment

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