How do I get a better smoke ring on meats? I'm using an 18" WSM with enough oak and hickory that I have to tell the neighbors not to call the fire department. I've tried putting the meat on cold and room temp. Mainly doing ribs, butts and brisket. There is a trace of ring and the flavor is there for sure. Just seeing some pic's here make me wonder if folks are doing something special to achieve a deep ring.
Any and all input appreciated. :-D
Any and all input appreciated. :-D