smoke rings

Hey guys, I appreciate any help! I'm probably on my 6th cook on my brand new WSM 18.5. So I would think that would be good enough for a semi-well seasoned WSM. But I'm still getting a huge discrepancy between grate vs lid temperature. What I tried: Three babyback ribs ~3lbs each, top grate...

Dudes, as usual, this is all your fault :clap: Third cook on the BGE XL so far and loving every minute of it. Got home from work yesterday at 4:30 and fired up the Egg (that thing heats up like a BOSS) and winded temp down to 260-275. Trimmed fat and rubbed butts down with mustard and the...

I never seem to get a smoke ring. I did not see a ring on the last few ribs or the brisket I cooked. I have seen it on my burgers and chicken. Does the layer of rub keep it from forming?

I'm posting my plans for this weekends experiment a bit early because it will be a busy weekend. I have had to plan this schedule out, and want to get the first part where I explain this experiment out of the way while I can. This experiment is to test some various methods of making BBQ meat...