Just smoked these ribs the other day. Took about 6 hours (i was expecting longer honestly).
As you can see, the smoke ring is almost non-existent, which to my understanding means the smoke did not penetrate the meat that much, right?
I get the same smoke ring with brisket too...it's VERY faint.
I am using a WSM, charcoal and Oak chunks. I place the chunks under the charcoal like Harry Soo does. Get a really nice clean smoke (can't even see it really).
What can I do to get more of a smoke ring? I mean what else is there to do but get your smoker going and throw the meat on haha?
Thanks for any help!
As you can see, the smoke ring is almost non-existent, which to my understanding means the smoke did not penetrate the meat that much, right?
I get the same smoke ring with brisket too...it's VERY faint.
I am using a WSM, charcoal and Oak chunks. I place the chunks under the charcoal like Harry Soo does. Get a really nice clean smoke (can't even see it really).
What can I do to get more of a smoke ring? I mean what else is there to do but get your smoker going and throw the meat on haha?
Thanks for any help!