Smoke Ring / Wood Type

[STLstyle]

Any opinions out there on whether type of wood effects the smoke ring?  I've had 5-6 different smokes and haven't achieved that desired smoke ring effect on my butts or especially the brisket.  I've been using apple a lot on pork and whiskey oak / apple on the brisket (which I've heard apple doesn't leave much of a ring). 

I was thinking maybe the Bradley doesn't produce enough smoke volume to produce a good ring?

Don't get me wrong the food taste is fantastic but where's the ring?

[tdwester]

Electric smokers don't produce a smoking ring. The smoke ring just looks cool doesn't add to the flavor.

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[muebe]

The smoke ring is caused by the products of combustion reacting with the meat chemically. The Bradley puck generator causes the pucks to smoke but not combust. So that is why there is no smoke ring.

Although pleasing to the eyes the smoke ring has zero affect to taste. Pellet, charcoal, and stick burners create a smoke ring due to their combustion of wood.

[STLstyle]

Thanks muebe!  That's the answer I was looking for.  My buddy was claiming it was the apple that didn't leave a good ring (he knows it all... ;))

[mikecorn.1]

Smoke Ring


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