Made in Montana: Smokin-O’s BBQ Smoke Rings
Deep in the Bitterroot Range of the Rocky Mountains, amid the pristine, pine-scented forests and tumbling glacial rivers which flank the gorgeous contours of Darby, Montana, reside the good folks at R&R Conner Inc and Real Wood. Here beneath gently rising plumes of wood smoke which taper into a high Montana sky, you will find the skilled practitioners of the Smokin-O Smoke Rings, or the “ring masters”, as they’re affectionately coined in these parts. Fifth generation forest stewards who, like us, have a deep seeded love for putting meat to flame and declaring it good. And through a rather nifty process where hardwoods and spices are ground up, mixed together, and then extruded under high temperature and pressure, where upon the natural lignins found in the cellular make-up of the trees at once “glue” themselves together, well, the Smokin-O Smoke Ring thus is born. No binders. No chemicals. Just pure smoking satisfaction wrought from the mountain hollows of Darby, Montana.
Now a word about these smoke rings. They were designed for gas grills. When they contacted us to see if we might want to try their product, we had to decline. For let it be said, we already know what great smokey flavor is because all we cook with is charcoal and wood. It’s what we do. Smokey flavor is part of the package. We have many pits, but nary a single gas grill between the lot of us. Not wanting one either. But then I remembered there is still a small portion of our readership who remain stubborn to their gassy ways. Stalwart souls who shall not budge from their token propane grill for all the cheese in Ireland. You know who you are. You also know you’re missing out on the whole reason to be grilling in the first place – that assurance of smokey goodness patron to the pit. But there is no converting you, and we understand this. Here then is where these smoke rings gather some favor for flavor. Where they make a stand in a world gone to gas.
How to Light Smokin-O’s
They couldn’t be simpler to use. To light them, just place them over the flames of your grill. Run it up to 400 degrees and shut the lid. In 5 to 10 minutes, the ring should be lit and smoking rather profusely. They say when it’s properly lit, about 15% of it should be cloaked in white ash and sport a nice, glowing-red edge. So that’s how you’re supposed to light it, but of course, we had to do it like a man, and put the blow torch to it. This technique is proven amid charcoal champions and pyromaniacs alike, and lo, works just fine with Smokin’O’s too. That ring lit right up like an Irishman on Saint Patty’s day, and then smoldered for a good long time. Now you may be asking, what did we smoke, and how did it go? That’s a good question.
Cold Smoking with Smokin’-O’s?
Now being that we don’t have a gas grill, and after studying the unique properties of these smoke rings, a brain thrust naturally sprang to mind. We patrons of the pit get brain thrusts you see. We get them routinely, for better or for worse. Anyways, I thought, well what about a cold smoke? Perhaps these little compressed rings of wood and spice might prostitute themselves as a right fine cold smoking apparatus. Turns out they do! For the most part anyways. Cold smoking is basically smoke without much heat. Useful for such meltables such as cheese or even chocolate. Or for things you just want to add smokey flavor too, but not necessarily cook yet, like bacon or nuts, or spices such as paprika or salt. These smoke rings emit a little heat, but not much, and when placed opposite what ever you want to cold smoke, such as some cheddar cheese as shown in the photo below, the cheese did not melt. However, when the smoldering ring was placed directly below the cheese, well then the cheese melted like a depleting cheese glacier, and it was very sad. But that was a pit keeper error, and easily rectified. Just place the smoke ring well away from your spoils, and let the smoke do it’s job. Yum! The effect is only improved in the winter months. The strength of the Smokin-O tho, is in meat. So we felt we ought to at least use it in some traditional grilling efforts, to see it in its full glory. Tho designed for gas grills, we used it anyways on the Weber kettle grill as if it were a piece of smoke wood, and were not disappointed. We tossed it directly onto the coals, like we would with any piece of wood. Soon enough it was puffing away with a contented pillar of amazing smelling smoke. Indeed, it smelled wonderful. Not sure what hardwoods and spices it’s comprised of, but hark, we found the aromas there of most agreeable with our nasal pathways. We put the old black enameled lid back on the pit, and the draft thus engaged – convincingly. These rings have no trouble producing smoke. And will do so, they say, for about a half hour, depending on their location in the pit. The cooler the area you place them, the longer they last. When we tried them with cold smoking earlier, they lasted so long that we gave up altogether waiting to see them burn out, and just went fishing instead. In the end tho, the smoke duration seems more than adequate for most of our needs. And if you need the smoke to last longer, they suggest stacking one on top of the other, kind of like a mini minion method.
The boneless chicken breasts we smoked up were spot on in the smokey goodness we’re used to around here. Very tasty, and more over, not over powering in smokey flavor. Many a newbie to the smokey arts tend to get a wee bit carried away when adding smoke to their grilled cuisine. These rings seem to give you just the right amount of smoke to balance well with your protein of the day, and the various flavor profiles you might be after. An all-around, good, smokey flavor. No complaints.
So if you’re set on gas grills, and vow never to waver, but wish you could still enjoy some of the flavor benefits of a good wood fired grill, then I cannot divine why you would not want to stock up on these Smokin-O’s. Easy to use, affordable, and point-blank effective in what they do – generate smoke. We also found them quite the versatile product, capable of some fairly decent cold smoking, something of which they are not advertised to do, but do, according to our tests. We also liked that they were all natural, of course, not held together by goofy chemicals you cannot pronounce, or harmful binders. And of course, they were made in Montana, one of our very favorite locales, where the ramparts rise high, and rivers run cold through the resplendent valleys below.
Check out their site if you’re at all curious for more, http://www.smokin-os.com/
Or just head straight to amazon and get yourself some! Here’s the link.
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