I was going to say the same thing but he mentioned he hopes the smoke flavor gets better as well.From Meathead, but make up your own mind ..............
Mythbusting the Smoke Ring: No Smoke Necessary!
Thanks I will try the cold meat trick and see how it turns out.I was going to say the same thing but he mentioned he hopes the smoke flavor gets better as well.
Put your meat on cold if your looking for a massive smoke ring, like Lynn has showed though it doesn’t add any flavor.
The question that I have is what temperature are you talking about? At 200-250, you should get plenty of smoke. At 350, you are not going to get a lot of smoke. Smoke is relative to burning temp.I am New to the pellet smokers. I didnt get a good smoke ring with the weber master blend. Is the a different pellet brand that smokes better?