Many pitmaster are in pursuit of smoke ring when they do smoking, who are likely to consider the smoke ring as the sign of perfection.

So let’s start here: what is a smoke ring?

When you smoked a big cut of meat, the beautiful red outer layer of the meat is considered smoke ring, which resembles a rosy halo. The smoke ring doesn’t really mean rare or undercooked, but the low and slow way of cooking. Usually people will hardly reject this rosy halo, as it just makes your mouth more watering.

As a matter of fact, the smoke ring is formed as a chemical reaction, and it’s noticeable that it doesn’t actually taste different, but it definitely looks cool.

Imagine when you have your guests in house, and they are served with these beautifully cooked smokey results, it is your time showing off!

Back to the topic, how to make the smoke ring? It is actually a matter of practice. But there are three points you need to keep in mind: make sure the meat is cooked low and slow. It’s better to start with the temperature 225 degree, and monitor your meat temperature to prevent it reaching 145 degree. It is suggested that you use a digital meat temperature.

Besides, it’s important to keep your meat moisture, so don’t forget to use a spray bottle. The rosy halo needs water to be formed.

In addition, using wood is another important step which helps this chemical reaction. You can choose a wood type you like to lend this smokey flavor to meat as well as help forming smoke ring.

And again, it’s a matter of practice. When you get these three steps, don’t forget to keep practicing with a good-performance smoker.

For these who smoke less frequently, a charcoal grill with offset smoker perfectly suits your need of both charcoal grilling and smoking.