Smoke ring

[RustyJake]

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?

 

[RustyJake]

Here's another article about it

The Science of the Smoke Ring

Let me drop a hard truth-bomb on you: as an indicator of well-cooked barbecue, the smoke ring is useless. Narcissus was less attached to his reflection

www.texasmonthly.com

 

[Pits_N_Pellets]

Here's another article about it

The Science of the Smoke Ring

Let me drop a hard truth-bomb on you: as an indicator of well-cooked barbecue, the smoke ring is useless. Narcissus was less attached to his reflection

www.texasmonthly.com

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.
Images attached

 

[RemE]

Great info, I was wondering what made them, Thanks for sharing.

 

[Coug86]

Mythbusting the Smoke Ring: No Smoke Necessary!

Smoked meats often have a pink layer below the surface called the smoke ring. But you don't need smoke to create it! It is created by myoglobin, a protein in meat, reacting with combustion gases. Read on to learn how removing the fat cap from meat, keeping the meat moist, and cooking low and...

amazingribs.com

 

[RustyJake]

Mythbusting the Smoke Ring: No Smoke Necessary!

Smoked meats often have a pink layer below the surface called the smoke ring. But you don't need smoke to create it! It is created by myoglobin, a protein in meat, reacting with combustion gases. Read on to learn how removing the fat cap from meat, keeping the meat moist, and cooking low and...

amazingribs.com

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