I also have an Ironwood 885 and I've cooked at low temps using both SS and non-SS mode. I have honestly not seen any difference in the smoke ring and, in most cases, there is more visible smoke without SS. Just curious if you've done cook comparisons? Thanks!I've tried super smoke a couple times and it actually works great. It does not blow out loads of white smoke out the back, but rather thin blue smoke that is consistent. The smoke ring you will get will be the proof. I got an amazing smoke ring on my beef ribs in just 3 hours of super smoke at 210 degrees.
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