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In Reply to: Brisket Smoke Ring posted by Ruby Red on May 08, 2008 at 23:31:50:
The reason the green egg is "smoke ring challenged" is because it hinders combustion because of the low oxygen environment. It is that slight point of combustion where all the magic happens - flicker of the flame. If you use chips as opposed to chunks, you lessen your chances, they typically smolder or ignite too quickly. The chuncks at least have a chance to ignite over a period of time. The environment within the egg, once the temperature is stabilized for bbq, has low oxygen flowing through, there is little to no flame. The right alchemy occurs only when even a slight flame is present. That is why a smoke ring can be achieved in a gas oven in the right conditions (door closed tight, little to no ventilation) and why stick burners have a lot easier time.
If you are really hell bent on achieving a incredible smoke ring and only have an egg to use, do this (a bit of work, pain, but at least you do not have to use chemicals). Start with 4 ignited coals and 4 wood chuncks in the bottom. Place a aluminum pan on top of deflector plate filled with ice. Keep the damper wide open on the bottom. Place the very cold seasoned brisket meat side down and open the daisy wheel open. Get 2 hours on it spraying with water half way through. Then cook as you normally would. Lessen the rub, make sure product is cold and surface is moist.