Originally Posted by Damn True
Anyone have any thoughts on the fairly minimal smoke ring? Is this a function of the process, or perhaps attributed to the type of wood used?
There are several things that will effect the smoke ring.
* Salts/nitrates in your rub
* Time in the smoke
I have gotten plenty of good smoke rings cooking at 300+ degrees. I apply the rubs to my meats as the pit is coming up to temp and these are smoke rings I have gotten on different cuts of meat.