Smoke Ring Question

[Keith Wilson]

Hi everyone. I'm just curious why the smoke ring I get on my pork spares is minimal. The ribs are great! I just don't seem to get that thick smoke ring I see on others. It is a very thin smoke ring. I typically do 15#-20# at a time. It usually takes around 5 1/2-6 hrs at 250 lid temp. I use Lump with Apple & Hickory wood chunks and a clay saucer in the water pan. I prepare St. Louis style. Any thoughts?

 

[Doug D]

The longer meat exposed to smoke remains in the temp range below 140°, the more pronounced the ring will be. Setting meat out to come up to room temp, as some techniques call for, will shorten the time it takes to surpass 140, as will cooking at a higher temp.