Smoke Ring BBQ Pellets- The choice of the Best BBQ Restaurants. (2024)

FAQs

Are smoke ring pellets any good? ›

Smoke Ring BBQ Pellets are the highest quality BBQ Pellet available. Used by some of the best BBQ Restaurants and competition teams in the country, They Contain no filler wood or oils and are designed for use in any grill or BBQ Wood pellet smoker.

Hickory, mesquite and pecan grill pellets create the strongest flavors. In general, hardwood pellets will produce more smoke than pellets from fruit trees, like cherry and apple. Cooking at a higher temperature produces less smoke.

Rather, the smoke ring is caused by a chemical reaction between the meat and invisible nitric oxide gas that's produced when wood or charcoal are burned to heat a smoker or grill. A smoke ring is a color change in the meat's myoglobin, the same protein that makes raw beef red.

Heating Pellets are NOT the same as BBQ Pellets

There are two types of wood pellets: heating pellets and BBQ, or smoker pellets. Though they look alike and are both made of compressed wood, they are not same. BBQ pellets are food-grade pellets made only from 100% hardwood.

Cherry Wood & Apple Wood Pellets

It's widely known for producing a great smoke ring and great color on your meat, but is still very, very mild.

One of the main concerns is that the smoke produced by burning wood pellets may contain harmful chemicals. While most wood pellets are made from natural materials, some manufacturers may use additives or binders that can release harmful chemicals when burned.

Why should you not want a Smoke Ring on your food? It is a reaction of NO2 coming in contact with myoglobin, a protein found in meat. There is no flavor, and there is no benefit of seeing this ring of red in meat other than the evidence that you and your family are ingesting high levels of Nitrogen Dioxide.

Getting the Best Smoke Ring

Charcoal briquets beat lump charcoal. Propane and electric smokers produce far less of the desired gases. A wet, sticky meat surface will also hold more nitric oxide, so mopping or spraying the meat rather than cooking it dry will enhance the smoke ring.

Hardwood. A Hardwood is the most common wood for smoking. The most common hardwoods are hickory, oak, maple, pecan, alder and mesquite. This type of wood has a slow burn, and will produce the best smoke flavor over a long period of time for traditional BBQ.

There are several companies that make top-notch hardwood pellets. Knotty Wood, Jealous Devil, Lumberjack, and Kona Wood are all high-quality choices for your smoker. These brands use 100% hardwood with no fillers, additives, or binders.

What are the negatives of a pellet smoker? ›

Drawbacks of Pellet Smoker

Pellet smokers are more expensive than traditional fireplaces because they require electricity to operate. They also take up more space and require more upkeep, since you will need to purchase pellets regularly and occasionally clean out the ashtray.

The best pellet grill is the Traeger Grills Ironwood XL. It's super spacious and has held up over the year or so we've been using it, producing deliciously smoky results. For under $1,000, we also recommend the Weber SmokeFire X4. Weber has excellent customer service and their products are exceptionally well-built.

Does it add flavor to the meat, or is it just for looks? Barbecue does not need a smoke ring to be moist, tender and delicious. The smoke ring adds no flavor to the meat, but a good, strong smoke ring is sexy and it's the look that many people have come to expect from barbecued meats, especially brisket and pork.

If you're able to keep the heat low, around 225° F for the first hour, you'll probably have a great smoke ring at the end. Open up the smokestack on your pellet grill to allow for enough oxygen flow.

Select High-Quality Wood Pellets

Premium wood pellets – like Traeger and Camp Chef BBQ Pellets – are made from 100% natural, food-grade hardwood. These pellets are produced without fillers, bark, or binding agents.

In almost all smoking scenarios, wood pellets are superior to wood chips because they burn drier and slower, which means better temperature control and greater efficiency. They also produce enhanced flavor.