Smoke ring ... to be or not to be ???

Happy Fathers day everyone !

I spent a nice fathers day slow smoking some boneless country ribs for about 3.5 hours at 250F. They turned out great. Am still fairly new at this, so I was happy.

But ... there are two problems that need solutions.

1) Cannot generate smoke consistently for longer periods.
2) Cannot generate a smoke ring.

Here is what I'm doing. Build up the charcoal, light it with a blow torch, and get the temps stable at the desired temp. Just before I put the meat on, I dig a couple of damp chunks of wood into the charcoal and scatter some damp chips on top of the charcoal.

If I'm cooking at low temps (225-250F), only a few of the wet chips I scatter on the top of the lump will actually burn. This only generates some light smoke for 30 minutes or so. Most of the chips will be unburned at the end of the cooking period.

I do not get a smoke ring on my meat.

So, how do I generate smoke more consistently for a longer period for both short sessions (3 hour smoking session for ribs), and long sessions ( 10 - 15 hours for brisket, pork butt)

How do I generate smoke ring ? Perhaps if I solve my smoke generation problems I will solve the smoke ring problem ?

Thanks in advance for any advice you can provide.

- RoadKillBBQ