Originally Posted by Untraceable
Anyone have problems getting a smoke ring when oiling ribs? my last 2 rib tests have had very poor smoke ring when oiling
I've never used oil, but in a BBQ class that I took last year, the instructor (Konrad Haskins) specifically advised against using oil for exactly this reason.
22.5" WSM (x2) /[COLOR=Orange][B] Orange [/B][/COLOR]& [B]Black [/B]Mini-WSM / CharBroil [COLOR="Red"][B]RED[/B][/COLOR] gas grill / [COLOR="SeaGreen"][B]Green[/B][/COLOR] Weber Performer / [COLOR="Red"][B]Red[/B][/COLOR] & [COLOR="gold"][B] Gold [/B][/COLOR] Mini-WSM