I'll have to let Stuart tell the story, but while helping them at the State Fair, carving a LOT of brisket, I found most the them had "Smoke Rings".

Self..I say, you can't get a Smoke ring in a CS without effort. I know you can add a piece of charcoal to simulate and you can rub them with brining salt to get one, but that's not the case here. The guy doing these uses (I think) a 200 series and does a big batch for Stuart.

Stuart is busy at the fair today, tomorrow, so we may not hear from him until Tuesday (Monday he'll be recovering).

Well Stuart Says:....

I'm not Stuart but I experienced the same thing yesterday with a brisket I did in my Smokette. I wondered the same thing as I looked at my plate loaded up with slices and noticed that each one had a smoke ring between 1/4 and 1/2 inch.

Richard

Yeah, but the secret is WHY you got a smoke ring.

I know Stuart will come in, but I'll start the speculation.

Since these were done in a larger 200, the wood box holds a lot. So, instead of emptying out wood every time, just throw in a few chunks without emptying it.

Guess what. What does wood become when you burn it for a while -- charcoal. The burned wood that stays in the woodbox acts like charcoal and thus Nitrates/Nitrites.

There you have it.