doesn't smoke ring only form up to 140* meat temp? i've recently gotten a kamado, and haven't been getting the smoke ring i'm accustomed to with my stick burner. doing some research on the BGE forum has led me to believe that perhaps the meat comes up to temp a bit faster/differently, and that using a colder piece of meat will help get the best smoke ring results.
now, i haven't tried anything i've posted, so i don't know, and i'm no expert, but next cook i do will be meat directly out of the fridge, and maybe cook at a lower temp early on.
Weber Kettle 22.5"