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In Reply to: Re: Smoke Ring Questions posted by Crash on October 15, 2013 at 02:48:10:
I also use a fair amount of cherry wood and I seem to have a smoke ring in my brisket and pork. I guess as a result I have always wondered why people have any problem getting a smoke ring. Since I don't compete it has really not been much of a concern to me. I think the only affect it has on the taste is to me it means I smoked it properly.
I agree with you that it should not influence judges but I bet it does. I know this is not an accurate example but I have heard a lot of remarks on the TV BBQ shows like "and it has a nice smoke ring." I would make a lousy judge anyway, I don't think anything tastes any good unless it has a lot of salt on it. After confessing to my salt obsession I have to say yes my blood pressure is really good (126/65) with lots of exercise and very lite medication.
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