smoke ring question

[007bond-jb]

I either heard or read that the smoke ring formed during smoking meats only developes between a certain temprature range & will stop above the high end of that range, Anybody heard of this or was I dreaming of BBQ?

[Randy]

You are right and I thought I had it written down but could not find it.  From experience I can tell you that meat placed in the smoker or pit stright from the cooler will have a deeper smoke ring than  meat left on the kitchen counter for a while.  Here is a real good link that talks about smoke rings,


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

Randy

[007bond-jb]

Thanks Randy, after posting that question I found that link in another forum on this site. WHAAHOO!! its Thursday that means pizza tomorrow & BBQ on Saterday. Now what to Q hmmm? I think a nice butt; haven't done 1 in a while

[Randy]

While you are doing a butt throw on a chuck roast.  DKM got me hooked on that.  It can be tough but chopped  it makes a great sandwich and talking about a smokering.
Most of the family came for the 4th and cleaned me out of butts, ribs and chicken.
What ever quality meat I can find on sale will be my next batch.  Ribs do sound good though.

Randy

[007bond-jb]

Never ever just smoke 1 item If i'm gonna make a fire & smoke/BBQ I'm gonna load up the cookin grate with goodies. Don't even think of not doing some ribs too! Aint that against the law? On the chuck roast note, I done it before but perfer eye of the round. Ok look I'll post my secret recipe for "stuffed grilled chuck roast a la Drusilla" (the street I live on) L@@k in a new post for it>

[DKM]

Never thought about eye of round before.  Need to try it.  I love the chuck roast, though.

Well I'm off on a weeks vacation, no Internet access, so I'll talk to you all in a week!

DKM