Super frusturated about lack of smoke ring

DMW

Kruegs said:

DMW said:

Also, as an FYI, smoke ring cannot be taken into consideration during KCBS sanctioned judging.

It could be taken into account for an appearance score, but shouldn't.  Judging tends to be pretty subjective.

Good point, it shouldn't be taken into consideration (instruction not to is given during judging class), but there is no way to stop someone considering that for the appearance score.

Foghorn

Little Steven said:

Seneca The Younger Knows Everything

You're scaring me

NPHuskerFL

This one was smoked low & slow 225℉-275℉ (this was one of the 2 flats I did that day and both looked almost identical). Sometimes I'll get a real nice smoke ring and other times not as much. Either way it's no biggie because the flavor is unaffected. I've NEVER used pink salt or celery salt to get a fake smoke ring. There are so many variables when discussing smoke rings I wouldn't concern myself to much about it. Egg on man!

hugewineo

Update:  Did brisket today.  Added extra Sea Salt, spritzed with Apple cider vinegar and apple juice every 30 min and still no smoke ring.  unbelievable that I can't make one anymore.  Temp was weird though at the beginning.  I went from refrigerator temp to 140 in about an hour with the BGE at about 250.  I'm not sure how I shot up so quick.  Maybe that had something to do with it.  Really getting frustrated with this.  I'm pretty sure other than cheating ive done every smoke ring trick in the book at this point...

NPHuskerFL

@hugewineo‌ did you read the link regarding smoke rings that @cazzy‌ provided? If you were getting them before and not now did your rub ingredients change, lump, wood etc.?

Deckhand

I 2nd the idea of adding a couple of briquettes ... (NOT the matchlite kind!).  The binder that holds the briq in shape produces the chemical that creates the smoke ring.  It IS harder to get a smoke ring on an Egg because of the minimal airflow (smoke) compared to an offset cooker.  Water pan seems to help too. 

SenecaTheYounger

The binder in brickettes doesn't have anythingto do with the smoke ring. It's usually inert clay, limestone, etc. I think the 'organic' manufactured brickettes use cornstarch.

But in addition to the nitrate formation in the brickette's smoke already, as a byproduct of burning (it is made from wood charcoal after all), some manufacturers add nitrate itself as an accelerant. That's where the extra boost of nitrate comes from.

Not all manufacturers do this, so it doesn't work as a rule for all brickettes.