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  #20  
Old 08-20-2017, 11:45 AM
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Originally Posted by christntdynomite View Post
I think it was just like a ring all the way through possible. Idk I'll document better next run an get some pics up.maybe the pros can help a rocky out

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It's true, Cure would do that, but sometimes it happens without cure:

Below is a Pic of a pile of Baby Backs that I smoked in an Electric Smoker (No smoke ring with Electric Smoker), and I didn't add any cure, and these were Pink all the way through.
I used 80% Hickory & 20% Apple on these:



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  #21  
Old 08-22-2017, 12:54 PM
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Originally Posted by HornedToad View Post
Didn't mean to hijack your thread dynamite, but I just happen to have some pics on my camera roll of the Smithfield ribs you were takin about.


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No problem this is all helping, I did use all wood forni don't have a source yet,just chunks from the store along with b&b charcoal logs or Kingsford. I need to learn how to burn the open flame better and not bring the temp up to high.lol

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  #22  
Old 08-24-2017, 05:51 PM
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The very first rack I did went all pink also.I had it in my head to do them for at least 8 hours.Screw up on my part.The other part was I was throwing in chips every chance I got which made it look and taste like ham.My rule of thumb is,If I'm using chips in a chip tray,Just half the tray,If I'm using chunks,4 at the most.
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Old 08-24-2017, 08:07 PM
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Default All pink ribs

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Originally Posted by christntdynomite View Post
No problem this is all helping, I did use all wood forni don't have a source yet,just chunks from the store along with b&b charcoal logs or Kingsford. I need to learn how to burn the open flame better and not bring the temp up to high.lol

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Before my stick burner I had a small New Braunfel smoker with an open firebox that was too small for logs. I would use the Kingsford Hickory charcoal and Hickory chunks. After experimenting I figured out a small scoop of charcoal with a few chunks on top about every hour would hold temperature.



I cut the legs off that smoker and bolted to a garden cart so I could ramp it up into the back of my pickup for a tailgate. I bought that smoker in 2008 and cooked many a feast until I got a reverse flow last year. I still use it to direct grill steaks with Richtee's favorite wood... Mesquite!!!

Half the fun of smoking is trying different things with your smoker, the other half is the eating and let's not leave out drinking beer before, during & after!!!



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  #24  
Old 08-25-2017, 07:37 AM
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I still use it to direct grill steaks with Richtee's favorite wood... Mesquite!!!
'Bout the only use for that stuff...hot, fast cooking so the food don’t get too much on it
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Old 08-25-2017, 09:39 AM
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Am I adding too much smoke?
That is my opinion...too much smoke. I don't like a lot of smoke on my ribs because it does make them pink all the way through. Cut back on your smoke and see if that helps.
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  #26  
Old 08-25-2017, 12:03 PM
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Am I adding too much smoke?
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Originally Posted by sweet_magnolia View Post
That is my opinion...too much smoke. I don't like a lot of smoke on my ribs because it does make them pink all the way through. Cut back on your smoke and see if that helps.
That can happen as well... again..they are in effect “cured” by the NO in the smoke. Altho..time is another factor. Even charcoal will provide some “smoke ring”

Here’s a post for you...

http://www.smoked-meat.com/forum/sho...=2486#poststop
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