I'm about to unpackage my Masterbuilt 30" Electric Smoker for it's inaugural run this weekend. I have noticed several people commenting on the fact that there is no smoke ring when using an electric smoker. Why is that and how do you add one? I have used pink salt before (sous vide pork butt a la Chef Steps), but is there away to help the formation of a smoke ring? Charcoal briquette? How many? How long?
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That is correct, but a 'smoke ring' is a chemical reaction from nitric oxide, carbon monoxide and the combustion of WOOD and or CHARCOAL.
Myself, i wouldn't worry too much about it, a non-smoke ring cook doesn't mean the meat you've bbqed is of less quality. Electric smokers make fine bbq. -
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I use a MES and because of the folks on this website and the recipes I have had outstanding results. Give it a try and you will care less about a smoke ringComment
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Some folks that use an electric smoker place a couple lit Kingsford briquets in the bottom of their smoker. Those will provide the chemical needed to form a smoke ring.Comment
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If you are concerned about smoke ring on a Masterbuilt electric, try this... http://www.acehardware.com/product/i...a=pla_23074409
or this
https://pitmaster.amazingribs.com/fo.../200214-wazzat
If this is your first smoker, you are taking a big step from grilling. There are several steps after this. The limit is how good do you want to cook and how much do you want to spendComment
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Thanks for the link to the masterbuilt smoke generator! It is just what I have been looking for! The factory wood chip tray is somewhat limited in capacity.
Anyhow - like others said dont worry too much about a smoke ring. Just enjoy what you have. Later on you can always upgrade, if you want. But you might just decide the electric is fine. The "best" smoker is the one you have. At least for BBQ you want to do today.
I have the masterbuilt pro digital smoker. I am happy with it. I was looking at other smokers, but then I saw the masterbuilt pro at Home Depot as a returned item for way below the regular price. So I rolled the dice and found that only the light does not work. But the thermostat seems to be accurate enough - unless all my inexpensive digital thermometers are off by the same amount. Anyway it makes fine BBQ. Nobody who eats it complains at least, and to me that is all that matters.
Enjoy your smoker!Comment
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Wood smoke is a spice you cant buy at the store and it does make a difference. You might try a smoke bomb like this one.. http://www.amazenproducts.com/product_p/amnts.htm or you could apply that money to the one masterbuilt sells and skip that step.
I am a DIY kind of guy. I have the cheapest and worst performing electric model Masterbuilt has ever sold. My goal is to make it cook as good as my stick burners. So far I have added the smoke generator. I am contemplating insulating it and door seals. Thermostat has to see a 25 degree swing before it comes back on. Now that I dont have to rely on the heater element to come on to heat the chip pan to make smoke, I dont care how often the heater cyclesComment
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If you're really wanting a smoke ring you could start it out over indirect heat in a covered charcoal grill with some wood chunks for an hour or 2 and then finish it up in the electric smoker.Comment
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The smoke ring is purely cosmetic. It doesn't impact flavor, so don't worry about having one. If you absolutely have to have one, use the pink salt you mentioned. I have a cookshack electric and have used charcoal along with the wood chunks, but that trick did not generate a smoke ring for me.Comment
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Thanks for all of the replies! I know the smoke ring is cosmetic and does not impart flavor. I was just looking for a way to add it without much fuss. Appreciate the info!Comment
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Robd71 This was my first cooker. I don't really think you need the smoke generator. Just mix in some lump briquettes or regular briquettes with some wood and you will be fine. I mention lump briquettes because the ash generation will be much less. But regular lump will burn too hot. Add some wood chunks to the mix as well. Make the distribution even and it will give you that extra bump of smoke you need without having to buy the smoke generator. Try to keep the briquettes and wood chunks off of the heating element. I did this every cook when I owned mine.
Another way to get a good smoke ring is to chill the meat before you throw it in the smoker. When I do Briskets, I put them in the deep freeze for about 1-2 hours before the cook. The meat surface is pretty much frozen when I put it on the smoker. Cold meat absorbs more smoke. This will give you an extra punch to really make that ring shine.
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I discuss the science of electric smokers here http://amazingribs.com/BBQ_buyers_gu...c_smokers.html
Here is the smoke ring science http://amazingribs.com/tips_and_tech...moke_ring.htmlComment
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I'm regretting my impulse buy and am considering returning this smoker. I think (after reviewing the smokers recommended by the fine folks here in this site) I will be getting a PBC. Thanks again for the tips and suggestions.Comment
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I'm pretty new to the electric smokers, but I got one for home for the convenience. Out at our campsite, I use a UDS.
I've only used the electric this summer, but I have ZERO complaints! Everything I've made has been outstanding.Comment
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