Originally Posted by Jeff_in_KC
I have a tough time getting a really good smoke ring on my briskets with the spicewine. Not sure why. I'm thinking I like Paul's idea of putting on colder. I've always sort of let them come up a bit in temp but longer in the smoke before it reaches 140 degrees internal can't hurt.
Jeff, how far closed do you run the exhaust on you SW? I noticed when I cranked it closed more, the ring formed better. I think " almost two turns" open seems right. Just a thought.