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Old 08-14-2008, 10:40 AM   #11
is Blowin Smoke!
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Join Date: 01-01-05
Location: Southern Arizona

Originally Posted by Jeff_in_KC View Post
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.
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