I have a little Char-griller offset smoker (approx 500 sq. in + warming
rack) and have never had a problem getting 1/2"-3/4" smoke rings on any of
my meat. I've been having so much fun that I thought I'd go to the next
level and I got a used Southern Pride convection smoker off Ebay (will
theoretically do 600 lbs of meat on 8 racks, though up to now, I"ve never
used more than 2 racks). Problem: no smoke ring when I start unit with
meat in it, barely any smoke ring when I allow it to generate smoke for an
hour or so prior to putting the meat in. Once, I got a nice smoke ring on a
lamb shoulder, but couldn't identify what I had done to accomplish it. Last
time I started with some lump charcoal just to get a fire going in there,
and ended up with a couple millimeter smoke ring. Any suggestions, other
than to get rid of the unit? Because I'm not gonna do that, the results,
aside from the smoke ring, are excellent, and I can leave it and forget
about it for several hours at a time, which I like, rather than being up all
night trying to control a brisket smoke. any help appreciated. I have lots
of tenderquick I bought to make corned beef and pastrami, but I don't wanna
use artificial methods of getting a ring.

Thanks,
Craig Winchell