Super frusturated about lack of smoke ring

Kruegs said:

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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.

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 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.?

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.