O.K. here I go, going back on my word about not bringing up the past. Truth be told, I became a pellet griller for a few years. It's just not me, as the smokey flavor and deep moistness could not compare to my AmeriQue. But what I did finally achieve for the first time was that smoke ring thing. I loved ribs that would have that pink "hot doggy" tasting layer between the bark and interior of the meat. I've heard that in a Cookshack smoker, you can drop a lump of charcoal into the wood box, along side of the wood, and you will achieve this smoke ring. Does anyone out there know if this is true? Even if I cannot achieve this ring, I'll still be thrilled, but I am curious.