Matthew F.
New member
Hey everyone, I am a "newish" owner of a 22" WSM and I was hoping I could get some insight into getting nice smoke rings on my meats off of the cooker. I've noticed that many of my meats lack a decent sized smoke ring (I've only done a few chickens, ribs and a brisket so far). I have put the meat on as soon as it left the refrigerator and had put about 4-5 nice sized wood chunks in with my lump charcoal. I try to keep the surface as moist as possible (I've used yellow mustard pre-rub, water pan and the occasional apple juice spritz during the smoke) and my temperatures have stayed between 225-235. Has anyone else had this problem and found the solution to it? I just purchased the gasket kit, maybe there is too much smoke leaking, even though it didn't seem that there was. Any help or advice would be great!
