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Curious, why is there no smoke ring when using an electric smoker?

Here's my temperature differential...

Ounce for ounce (same size too) does lump really burn hotter or is it because smaller pieces, therefore more surface area, is lit?

I have yet to see a brisket with the point at Costco... if they were under 9lbs... they were point-less.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> Wow that's fantastic! Can you give me an example of how to better read that? Perhaps a specific reading/comparison? Thanks. </div></BLOCKQUOTE> I recommend doing this...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Darrell O: I have a 2009 WSM and I gave up on using the lid thermometer and strictly rely on the grate temperature measured by the ET-73. The lid...

Low and Slow Dry Pan Run? Will do because with the ease of clean-up, I don't think I want to go back to using water. Is your operating procedure assuming minion method? I assume so for the longevity but want to be sure.

Update: I've tried two "empty pan with foil for easy clean-up" high heat cooks and wanted to add my results. Empty water pan, minion method start with 20 fully lit Kingsford blue briquettes and all vents wide open gets me a rock solid 285F on the WSM built-in lit thermometer and that...

For your temperature questions... see my thread on how "wrong" the 2009 WSM lid temps are in relation to temps measured at with a probe through the lid. It's important because most folks when speaking of temperature are measuring with a probe through the lid. The WSM lid temp shows a very...

Agree, I just did a high heat brisket and placed the meat into an aluminum foil pan then covered with Reynold's wrap. Had two cups of fluid when I pulled it off the smoker... no need to add anything unless you're going for a flavor profile

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Gary H. NJ: BBQ comp is about pleasing the judges, not making your own favorite Q. Kind of sad, really. </div></BLOCKQUOTE> I agree. I was also...

First of all, it was great to see a fellow Asian on the show and because I grew up in Hacienda Heights, that much more interesting you live in Diamond Bar. Congrats on the show. The thing I most remember about you on BBQ Pitmasters was how you cringed in disgust at a sauce you made for a...

I've made ribs about 5 times so far on my WSM. Yesterday for the superbowl, I was making six racks of baby backs so I decided to foil three and not foil the other three. For the foiled ribs, I pulled them after three hours at ~250F and poured in a couple tablespoons of mostly apple juice with...

Made these along with BRITU ribs... they were very well received and enjoyed more than the Roadside Chicken which was our favorite to date.

Still a n00b so going with BRITU baby backs and Roadside Chicken. Also have some FoodSaver'd pulled pork in case that's not enough.

You drink wine? Ever go to a huge wine tasting? Spit out the food if tasting every entry would cause you to get too full. You don't swallow every wine you drink at a large wine tasting event, they have spit buckets so that you can get everything you need to know from a wine, but not totally...

One of the latest to make this chicken... twice in the last four days. Not much else to say other than it was fantastic and yes, I even got a few "best chicken I ever had" comments. THANKS!!!

As a BBQ n00b, I had high hopes for this show, but it really showed me that "Competition BBQ" is a huge waste of time and good meat. It pains me to see Harry Soo take a taste of his bbq sauce, cringe at how horrible it is, yet still submit it into the content because that's how he think the...

Just over 13 hours in the smoker... the WSM lid read anywhere from 205-250 during the cook and I just let her go with a couple of vent adjustments from time to time. Meat is sitting in the cooler getting a nice rest after a long smoke and will be pulled in about an hour. Love the confidence...

Two boneless pork shoulders are in the smoker... no Maverick probes connected. I'll just be content with a WSM lid temp of 210-240F knowing that lid temps as measured via the top vent with probe would be around 230-270... and corresponding top grate temp will be 215-260.