CAN'T GET SMOKE RING!

My topic is misleading. I've read all the posts on smoke rings. I'll try tenderquick next time. I was interested in the look of the wood and charcoal after a long cooking session. Should it be white ash or black and chunky. Just want to make sure it's smoking like it should. Temperature is normal during cooking.

My wood and charcoal are usually ash by then, but occasionally they are black and still intact. It seems weird that a piece of charcoal won't give you a smoke ring. What temp is the brisket when you bring it out?

I have used my Cookshacks since 1994---I always use two or three Kingsford brickets on top or around my wood chunks for smoke ring, and I always get a good red smoke ring on my product. Usually around a 1/4" to 3/8" max.. I use natural surgar and non iodized salt in my rubs, I have checked my fire box when finished and have 100% combustion of wood chunks and charcoals. The Kingston thing works for me!

what temps are the smoker set at, for those who do and do not get any ring with the charcoal?

I set my smoker at 215-225 and I do get a smoke ring (with charcoal).

My smoker is set at 225. Brisket temp when taken out is 190. First few times I used the smoker the wood and charcoal turned to ash. Now very edges of the wood are ash and the rest is black including charcoal. The temp of my smoker hovers around 215. Any solutions to my problem?

Bartman,

Which model of smoker are you using? I would suggest calling Tony here at Cookshack and discussing this with him, something is not right with your smoker as it should burn the wood and charcoal to ash.

I have a model 55. Bought it Oct. of last year. Thanks for your input. I'm smoking another brisket tomorrow night. I'll let you know how the wood turns out.

Just out of curiosity, what all types of meats do you use the additional charcoal brickets for?? Or just for brisket?? What do you feel the charcoal adds for you??

The charcoal is for trying to add the smoke ring. There are nitrates in the charcoal that create the smoke ring.

One other thought,just on the smokering,is that some marinades i.e. Dr Pepper seem to lessen rings.

Some folks also try the charcoal for butts.

Mostly where they are used to sliced pork,rather than pulled or chopped.

For smoke ring, does it make a difference whether you use charcoal briquettes or lump charcoal?

I don't think so,but the lump may burn a little quicker and hotter.

I have used unburned wood chunks,from a short cook,and they can do it.

They just became lump.

I would have guessed briquettes make smoke ring because they contain a pinch of sodium nitrate. On the other hand, I suppose that doesn't make a lot of difference unless you're putting the charcoal in your rub.

Okay, I'll admit it - I'm ignorant. What's a smoke ring?

A smoke ring is the red ring that runs around the edge of smoked meat.