This has been one extremely interesting thread for me and I thank you much for posting it. First I was suprised that the smoke ring adds no flavor for (being pretty much a novice at smoking) I assumed the deeper the ring the deeper the flavor. And second I wish to thank you for explaining that the ring is generally formed before the temp of 140. Third thing I've just start using a large stick burner (diamondplate pit 60) and I'm trying to learn how to use it...Could you explain the the use of the briquettes and lump and the different effects they have on the smokering?.....Thank you again for a great post, and I will try using the search feature of the forum to find out more....
Chargriller pro /sfb