WSM owner

[BrentHiggins]

Glad I finally found this site. I'm wondering how to get a smoke ring on my cue using the wsm.

 

[Craig Alumbaugh]

Welcome to the forum

 

[JRAiona]

Welcome to the forum Brent. The smoke ring is something that has eluded me so I'm afraid I can't offer much in the way of advice but I just wanted to extend a welcome.

 

[Dave from Denver]

Start with the meat colder to develop smoke rings.

 

[BrentHiggins]

Thanks for the welcomes, and looking forward to expanding my knowledge on here.

 

[Bob H.]

Welcome Brent! Sometimes I get a smoke ring, sometimes not, but the flavor seems to always be there.

 

[Jim Lampe]

like size, smoke rings don't matter.

Welcome to the forum Brent! Lots of information here → http://virtualweberbullet.com/

 

[Gary H. NJ]

Smoke ring is pretty, but doesn't mean a thing. See here http://amazingribs.com/tips_and_technique/mythbusting_the_smoke_ring.html

 

[S.Six]

Welcome Brent! Sometimes I get a smoke ring, sometimes not, but the flavor seems to always be there.

Same, although I find that i get a better ring if i have a nice light smoke coming out of the wsm. the "thin blue smoke" as its called. Also mesquite and cherry always seem to giveme a good ring.