> wrote in message
...
On Monday, August 28, 2017 at 12:54:54 AM UTC-5, Cheri wrote:
>
> > wrote in message
> >
> > In barbecue competitions judges pay no attention to the smoke ring
> > as it can be artificially induced. But yes, that lovely smoke ring
> > is present when meats are truly smoked.
>
> I have a stovetop smoker which I don't use that often, but never really
> got
> into smoking meats in barrels and such. My BIL does a great job, but I had
> never really heard about a smoke ring.
>
> Cheri
>
>
I just use a Weber kettle grill to smoke meats and after about 2
hours I see no more smoke. Meat is then taken indoors to finish
in the oven for 3 hours at 325°. The meat is falling off the
bone and I can definitely see the smoke ring.

I have toyed with the idea of a barrel smoker or an offset smoker
but the Weber does a fabulous job for my needs. I'm just not sure
I'd want to tend a fire for many hours with an offset. As I'm not
familiar enough with the barrel smokers I don't know how much
tending they require.


=====

It sounds like you have a method that works well already.

Cheri