DATsBBQ
Head Chef
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
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