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First one disappointing and dry. This one was solid! Very pleased with the results. It was very moist and flavorful with a good smoke flavor. Now, my next question is where is the awesome smoke ring you always see in the BBQ Pitmasters turn ins! I had it on for over 5 hours with some pecan and cherry chunks but I cant really see a ring with the finished product. Any tips and tricks to get a nice defined smoke ring?