Excited to have found Smoking Meat Forum online today. My wife and I own a supper club and a bbq/pizza place in Kiel, WI. While we are sold on the DH65 for our Pulled Pork, smoked chicken wings and ribs I am not convinced it is the right smoker for our brisket and turkey. The locals were thrilled to have good BBQ and the word has now spread to the bbq "experts" that come in and try our food. The first question they ask is "If this is real BBQ where is the smoke ring?" I do not even know if it is possible to get "the ring" when using this smoker. Our space in the kitchen is small and the DH fits perfectly in the spot. I just want to continue to improve upon what we are currently offering. Looking forward to smoking meat foun for some answers. Thank you for making this site available.