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| | |-+  Adding charcoal to electric smoker?
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Author Topic: Adding charcoal to electric smoker?  (Read 5159 times)
Steve
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Eastern NC Style!


« on: February 11, 2005, 12:27:44 PM »


Someone once told me that if you add one charcoal briquette to your electric smoker (in addition to the usual hickory chunks) that it will produce a nice pink smoke ring in the meat. Anyone ever try this?
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Randy
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Barbecue is BBQ anyway you spell it.


« Reply #1 on: February 12, 2005, 02:47:05 PM »


Probadly not.  It is the buring of the wood that produces the chemicals for the smoke ring.  Interesting point, the colder the meat the better the smoke ring.  The little things that turn the meat red live longer when the meats colder allowing for a deeper ring.

Randy
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DKM
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It's Texas style


« Reply #2 on: February 12, 2005, 04:02:00 PM »


Someone once told me that if you add one charcoal briquette to your electric smoker (in addition to the usual hickory chunks) that it will produce a nice pink smoke ring in the meat. Anyone ever try this?


I wouldn't use a charcoal briquett, I have heard of (But never tried) of mixing wood and lump charcoal.

DKM
« Last Edit: February 12, 2005, 04:04:20 PM by DKM » Logged

Just how many boards can I be on anyways.
Randy
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Barbecue is BBQ anyway you spell it.


« Reply #3 on: February 12, 2005, 04:46:39 PM »


http://www.geocities.com/senortoad/SmokeRinginBarbequeMeats.htm

Here is the inside scoop.

Randy
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