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Dr. Blonder has been busy in the lab and he has nailed down once and for all the cause of the Smoke Ring and I have rewritten my article on the subject to include the latest science. To accompany this is a major rewrite on wood and smoke and what they do when burned. Here are the links:
Smoked meats often have a pink layer below the surface called the smoke ring. But you don't need smoke to create it! It is created by myoglobin, a protein in meat, reacting with combustion gases. Read on to learn how removing the fat cap from meat, keeping the meat moist, and cooking low and slow create the smoke ring.
Learn all about wood smoke and how it adds flavor to BBQ. Find out whether you should be using wood chunks, chips, pellets, logs, or sawdust in your cooker. Discover the truth behind the claim that different woods have different flavors.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Pit Barrel Cooker "Texas Brisket Edition"
Weber One Touch Premium Copper 22" Kettle (gift)
Slow 'n Sear for 22" Kettle
Weber One Touch Premium Black 26" Kettle (gift)
Slow 'n Sear XL for 26" Kettle (gift)
Weber Smokey Joe Gold
Weber Rapid Fire Chimney
Vortex
Maverick ET-732 White
Maverick ET-732 Copper
2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
Thermoworks Thermapen w/ Back light (gift)
Thermoworks Timestick
Cambro Model 300MPC110 w/ Winco SS Pans
B & B and Kingsford Charcoal
B & B Pellets
One question, though. I could swear that I read either on AR (or possibly elsewhere) that unlike briquettes, you can add unlit lump charcoal directly to a going cook without a problem since it is basically pure carbon already. Does that ring any bells with you?
All unlit charcoal or wood is cold. As it warms to full combustion (say 575F) it gives off different compounds on the way up. Those compounds have different flavors. Lump or briq or wood.
@boftx I think it says that it is a fine way to manage heat but less than ideal source of smoke. It tends to produce lots of white smoke which a lot of people like, but many others think to be less than ideal. I know people who have told me for years they can taste it in the meat and they didn't know the science. If you are competing, it might work against you. If you are cooking for yourself, and you like the results, I wouldn't lose sleep. The alternative is to stay up all night add only full lit coals.
Great updates! Reading these articles made me realize why I got so little smoke flavor in the Smokerator running on electric power. All the more reason to finish the conversion to charcoal!
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