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Years ago I read someone's post that a smoke ring in meat is not really important to the flavor and texture of the meat. It's just pretty...
Someone else mentioned that if you want to create a smoke ring in a Big Green Egg, you can simply drop in a couple of charcoal briquettes. I never tried it because I don't have briquettes handy, but it would be fun to try.
And I also heard that if you chill the meat before putting on the Egg, it gives the meat more time to absorb the smoke before it gets too hot to absorb anymore smoke.
Those are just some of the memories from long ago posts and I'm still a bit confused. So I went looking for answers. I ended up with the best explanation by going to Thirdeye's Playing With Fire and Smoke site.
Take a look. I think you will enjoy knowing why and how smoke rings are important, or not important.
Spring "Smoke 'em If You've Got 'em" Chicken
Spring Texas USA