Smoke ring

RustyJake

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I have always looked to get a good smoke ring, I was led to believe that this is a good sign of the amount of smoke I was getting. Every show or video I have seen have seemed to have touted that as good indicator. Then I get this link in an email. Now I do realize it is indicative to propaganda for their smoker, but it also seems to be supported by science. I have had cooks where I didn't have a prominent smoke ring, but the time was the same as other cooks that did yield good rings.
Smoke Ring
Any thoughts on this?
 
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RustyJake

RustyJake

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Here's another article about it
 
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Here's another article about it
There is much research that the smoke ring is just for looks. From my readings it’s just the reaction of the smoke with the meat as if it is preserving its natural color. However, there is no relation to flavor with it. I can honestly say I’ve cooked some meat with beautiful smoke rings with a light Smokey flavor, and super Smokey and light smoke rings.

I’ve found that more humidity gives me a better ring for presentation purposes. I put a water pan under my meat (set it on top of the drip pan) and that seems to produce a great ring.

Costco sells extra long foil trays that worn perfect in my 885. I just set it under thE grate on top of the drip pan and fill with water.
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Coug86

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RustyJake

RustyJake

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Thanks
Very good read, I have learned a fair amount today
 

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