Why You Don’t Want A Smoke Ring

[Itsdone]

In this video, Wade Bradley talks about the harmfulness of smoke rings and why you shouldn't want them on your smoked meat.

https://www.youtube.com/watch?v=Q-fkhJJOFsk


There you go guys, lets stop worrying about how much sodium is in rubs, and start worrying about smoke rings and how to prevent them. I think im going to get rid of all my charcoal and wood smokers and going back to electric with a sawdust maze tray.

 

[smoke ninja]

Should be titled why I dont want a Bradley smoker

 

[KB BBQ]

Or, you could worry about getting hit by a car.

 

[4ever3]

I KNEW it!

Pellets give nothing but stale convection bitter dried out smoke ringed CHIT!

I’m switchin’ to burnt pucks soaked in water!

 

[Charny]

A friend gave me a Bradley some years back (it just needed a new door seal). It does produce very high quality thin blue smoke. The pucks get pushed into a water bowl after the good smoke is extracted (and are dry before). It is a nice well made smoker. I've smoked briskets, ribs and butts in it.

It is in the shed and I should 'move it along', since I don't use it.

 

[LYU370]

A sprinkle of tender quick, let sit for 10 minutes, rinse, apply rub and into the kitchen oven. Best smoke ring you'll ever see, smoke rings have nothing to do with smoke.

 

[SmittyJonz]

https://amazingribs.com/more-technique-and-science/more-cooking-science/smoke-ring-mythbusting/

 

[Curt.P]

Smoke rings and grill marks are probably the 2 most overrated things in BBQ.

 

[Juggy D Beerman]

Yo Smitty, I agree with most of the information presented by the web site. I will say that that is the first time I have ever seen an internal temperature for beef listed as 170F. I have been told for years that the temperature is 140F. Not saying that higher temperature for beef is wrong, just saying this is the first time I have seen this temperature listed so high.

 

[SmittyJonz]

Smoke rings and grill marks are probably the 2 most overrated things in BBQ.

and Pellet Poopers........

 

[Smoking Piney]

I don't shoot for a smoke ring on every smoke, but when I get it, I'm not apologizing for it. :-D

It's barbeque, and I'll take it just like I want it.

I'm not in this for the tofu eaters and health nuts.

 

[snadamo]

The older I get the less I care about "precision" and more about taste, and I think that helps. That being said, presentation IS a thing, and I bust out a tiger woods fist pump if I nail that during a cook.

 

[jeffshoaf]

The older I get the less I care about "precision" and more about taste, and I think that helps. That being said, presentation IS a thing, and I bust out a tiger woods fist pump if I nail that during a cook.

When I get accused of being a chef, I deny it because I care almost nothing about presentation.

 

[Itsdone]

Should be titled why I dont want a Bradley smoker

This is the correct answer.

 

[4ever3]

Smoke rings and grill marks are probably the 2 most overrated things in BBQ.

but you eat with your eyes first

 

[smoke ninja]

but you eat with your eyes first

Your nose. Long before you see food the smell draws you in

 

[cholloway]

Smoke rings and grill marks are probably the 2 most overrated things in BBQ.

Grill marks are nothing but over cooked meat.

 

[4ever3]

Your nose. Long before you see food the smell draws you in

Nope!

Both are veggie omelettes…

A


B


You eat with your eyes first

 

[4ever3]

Grill marks are nothing but over cooked meat.

This is just getting silly.

So a crust on a steak is over cooked?

 

[cholloway]

This is just getting silly.

So a crust on a steak is over cooked?

Uh, yep... that small part of it, at least.
I didn't say it was a bad thing, did I ?