British BBQ Society Forums

Do forum members who've smoked and created a smoke ring find their smokey flavour has penetrated past the ring?

Steve W

The smoke ring is created as a result of a chemical reaction between the smoke and the meat - it's not indicative of the intensity of a smoke flavour. Can't say I've ever tried to figure out how deep a smoke flavour has gone. You'd have to try it and see

RobinC wrote:The smoke ring is created as a result of a chemical reaction between the smoke and the meat - it's not indicative of the intensity of a smoke flavour. Can't say I've ever tried to figure out how deep a smoke flavour has gone. You'd have to try it and see

Yeah, will do.

I suppose the implication is, if the ring is caused by the smoke, and the ring only goes so deep, then the smoke flavour also only goes that deep.

But, as you say, the proof of the pudding is in the eating. I'll give it a go.

Steve W

Pecker wrote:I suppose the implication is, if the ring is caused by the smoke, and the ring only goes so deep, then the smoke flavour also only goes that deep.

I've had meat with a good smoke ring and poor smoke flavour likewise meat with a poor smoke ring but good smoke flavour. From a flavour perspective I would ignore the size/appearance of the smoke ring if I were you.