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Old 06-26-2008, 10:27 AM   #1
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WSM Experts...

I bought a WSM about a month ago so I could compete in a very small local cookoff over the 4th. Just ain't happy with the smoke ring in the final product compared with what I consistantly get from the ceramics.

Any tips on how to improve the smoke ring? I'm using Kingsford charcoal with some lump mixed in. Water in the pan.

Here are the extremes of what I end up with, the first being the best and the second link what is typical.

http://www.ncre.biz/DATsBBQ/CookLogs/052208WSMcook.html
http://www.ncre.biz/DATsBBQ/CookLogs/Fatties060708.html
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Old 06-26-2008, 11:35 AM   #2
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you mention that you are using kingsford and some lump. any other wood? I use hickory chunks
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Old 06-26-2008, 12:07 PM   #3
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Re: WSM Experts...

Quote:
Originally Posted by DATsBBQ
Any tips on how to improve the smoke ring? I'm using Kingsford charcoal with some lump mixed in. Water in the pan.
Put your meat on as cold as you can and slooowly bring your pit up to temp. The longer you keep your meat below 140 (within reason) the deeper your smoke ring will be.

How much wood are you using Dave? Kingsford by itself should give you a nice smoke ring......
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Old 06-26-2008, 01:33 PM   #4
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Old 06-26-2008, 02:22 PM   #5
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Re: WSM Experts...

Quote:
Originally Posted by Larry Wolfe
Quote:
Originally Posted by DATsBBQ
Any tips on how to improve the smoke ring? I'm using Kingsford charcoal with some lump mixed in. Water in the pan.
Put your meat on as cold as you can and slooowly bring your pit up to temp. The longer you keep your meat below 140 (within reason) the deeper your smoke ring will be.

How much wood are you using Dave? Kingsford by itself should give you a nice smoke ring......
Not much if any...maybe a chunk or two of oak. Same drill as I use on the ceramics.

I did one cook with wadded up foil, didn't seem to make a difference.

I'll try to keep the lid on
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Old 06-26-2008, 03:57 PM   #6
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I seem to recall last year Larry telling me he got a better smoke ring in the wsm than the ceramic...I could be wrong, maybe it's the reverse, but with the ceramics being so airtight, I would guess you'd need to use more wood in the wsm. I know I use 5 to 6 chunks for butts in mine.

Of course, wood smoke doesn't form smoke rings..it's a chemical reaction that often occurs during the presence of smoke. I can dig up a pic in the catering section under the heading "Cappy's Big Ad-Vend-ture" about
a freezing March vend event I did on a gas cooker with a large smoke ring.
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Old 06-26-2008, 04:55 PM   #7
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I agree with Larry, take the meat out of the cooler and get it on the cooker as cold as you can get it...a better ring should form...of course, as we all well know, smoke ring plays no part in how you'll be judged in comps!
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Old 06-26-2008, 06:01 PM   #8
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which is taught by KCBS....but we all know judging is subjective...kind of like juries dealing with people having sex with goats.
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Old 06-26-2008, 06:20 PM   #9
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Well first... Fill up that damn charcoal ring and stop thinking like a ceramic owner. LOL You need about 3 baseball sized chunks of wood in there.
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Old 06-26-2008, 08:40 PM   #10
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IMHO, I suspect the smoke ring is caused my the carbon monoxide in high concentrations inside the cooking chamber. So it stands to reason the the more airtight the interior of the cooker the higher concentration of CO the more defined the smoke ring.

This is just a pet theory of mine, don't get your panties in a bunch I ain't saying it like its is a proven fact......BOY!
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