I've posted this before but will again
As an eagle scout I've been cooking outdoors over wood for 45 years now, have been to culinary college, currently own 5 (or more lol) smokers or grills and love to go to competitions to observe and taste. I consider myself to be fairly accomplished, at least average as far as the competitions go and "the best" as far as friends and family are concerned.
I'm extremely happy with everything I do except for one thing...THAT DARN SMOKE RING...
Texture, moisture, taste...It's all there BUT I never seem to get that nice smoke ring I always see at the competitions.
As a culinary grad (and a healthy eater) I know that appearances are important and I want my food to look as good as it smells and tastes.
On a couple other forums I've been on it's been suggested to use curing salt to color the meat to get that nice pink ring but that just feels like cheating and I know accomplished smoking gurus don't do that...
Any advice or ideas as to what I'm doing wrong or not doing?