William Merritt
New member
Starting smoking on my old Brinkmann several months ago, everything turned out good. Bought my first WSM and I have to admit it took several cooks to learn how to control temp, but I got it down. My problem is in the last several cooks I am not getting a smoke ring on my ribs, brisket, or pork butt, even though they all tasted great. I use the Minion method, placing several wood chunks in the unused charcoal. After placing hot coals on I put 3 or 4 chunks about the size of my fist, then the meat. Not enough wood? Any advice would be helpful, thanks.