Smoke ring questions

[Hdfisher 427]

I recently bought a Primo XL oval and have have had issues with getting a good smoke ring. I put the last brisket in just out of the fridge and got a small smoke ring which is better then the first 2.

Does the type of wood determine how easy it might be to get a smoke ring?

Any tips would be appreciated!!!!

 

[SDAR]

In my opinion, it's the amount of air. Not much air movement on really efficient cookers. Air is over 70 percent nitrogen and smoke rings are nitrate rings. Offsets and pellet grills give the best smoke rings in my opinion.

 

[smoke ninja]

They don't burn alot of wood so it can be hard. Go low to start. Also make sure theres a fair amount of wood available near the top.

 

[SDAR]

Open it up, use less charcoal/lump and more air for the heat you want. You'll get a ring.

 

[landarc]

There's a few things, among them the more efficient your cooker the less smoke you are going to get. Especially if you burn lump.

Also, if you cook over 250°F in a BGE or similar, you will not get as much smoke ring. If your heart is set on a smoke ring, then start your cooks at 225°F and hold it there for two hours, add in about 10 charcoal briquettes which aids in smoke ring development and burn more wood earlier in the cook

 

[smoke ninja]

Open it up, use less charcoal/lump and more air for the heat you want. You'll get a ring.

That why i like yo leave the exhaust as open as possible. The more air that can get out the more air that can get in. Of course its easier with a modded intake

 

[SDAR]

Yes I guess the nitrogen based binders in briquettes that lay down from a choked low burning fire will help with a ring. Nothing does it like lots of air flow though. I've proven it but I guess I don't know how to make a pictorial of it.

 

[JS-TX]

Season your brisket ahead of time with salt or a salty rub, about 6 hours in advance. I agree with the air flow or lack thereof. I get a better smoke ring in my WSM than my bubba keg.

 

[Bludawg]

I just cosmetics smoke ring no smoke ring who cares as long as it tastes good

 

[Q Junkie]

I just cosmetics smoke ring no smoke ring who cares as long as it tastes good

^^^^^^
I agree with this. A smoke ring is just mascara/eye liner. I have to admit that it does look good but is not an indicator of taste or quality. Kamados are very efficient cookers and is worth more than a smoke ring in my opinion. If a "ring" is a requirement then add a tiny bit of pink salt #1 to your rub and let it sit for an hour before throwing in the cooker.
BTW, I have two old Kamados and do not usually see a pronounced smoke ring.

 

[smoke ninja]

Yes I guess the nitrogen based binders in briquettes that lay down from a choked low burning fire will help with a ring. Nothing does it like lots of air flow though. I've proven it but I guess I don't know how to make a pictorial of it.

WAO exhaust with enough intake is best. Its hard to have too much exhaust. The exiting air creates draft. This is a concept i deal with on a daily basis. Oh it runs on lump, shes picky.

 

[Decoy205]

Don't get much of a smoke ring in my Akorn either. You have to keep the exhaust almost closed to keep temps low so not much draft. The taste and juiciness balance it out though.

 

[smoke ninja]

Don't get much of a smoke ring in my Akorn either. You have to keep the exhaust almost closed to keep temps low so not much draft. The taste and juiciness balance it out though.

See above photo. With that intake control i can keep exhaust up to half open for smokes.

 

[Decoy205]

Yeah I'm either gonna live with it or start the mods to help the intake and seals. Def need a charcoal basket. I'm just too lazy I just wanna cook haha.

 

[smoke ninja]

I feel ya. I didn't do any of the mods. Its the way i bought it. I got a sweet deal on a hot rod cooker.