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In Reply to: Butt/Brisket posted by Lynn's BBQ on May 12, 2008 at 12:28:15:
I cook on a big green egg which is very similar to the Primo and have always had a good smoke ring. Since the smoke ring won't add to your score I wouldn't be too concerned with it but just for kicks here is how I have achieved it without chemicals.
Use a good lump charcoal and get your smoker pegged at your desired temp I usally shoot for 225 degrees.
When your smoker is at temp take one fist sized chunk of pre soaked wood and push it right in the center of your burning coals, I like apple or cherry for a mellow flavor.
Take your meat directly from the fridge and place it on the smoker. Since the reaction that creates the smoke ring happens at temps below 130 or 140 going straight from the fridge will give you a prolonged window for getting the ring.
With the addition of the cold meat the temp in your cooker will drop significantly. Open your top vent to full, this will do two things. First it will allow for good airflow so you wont get stale smoke lingering in your cooker. Secondly it will get you smoker back to temp sooner... should take half hour to an hour or so. When your cooker is about 10 degrees from your target temp set your top vent back to where it was when you were at your target before adding the meat.
If this wont give you a good ring I don't know what to tell you.
How do you like the Primo? seems like the grill shape would be better than the Egg for ribs.