I haven't heard of anyone doing it. I have the Smoke Vault 18 and have thought of putting a little charcoal in the wood tray. My smoker is really good on propane use so I wouldn't really worry about fuel consumption.
To get the ring you need a few things: 1) Nitrogen, 2) Oxygen, 3) Heat, The Nitrogen comes from the wood and charcoal being burned, Oxygen from the air and Heat from the combustion of the wood or charcoal. Under the right conditions (Combustion) the Nitrogen combines with the Oxygen to form Nitric Oxide. The Nitric Oxide bonds with the myoglobin in the meat to form the ring. Gas/electric smokers produce no Nitrogen during the heating cycle. None! And cannot produce a "smoke ring". It's a chemistry thing.
I have never been concerned with getting a smoke ring, I only worry about the food tasting good. Maybe someday I can graduate from my outdoor over to an actual smoker.
There is nothing wrong with a outdoor oven. I have an 6.5 lb Butt cooking in one right now. The A-MAZE-N is humming away, the TBS is venting and the PID is reading a rock solid 230. Pulled pork tomorrow after a good nights sleep. What's not to love?
I thought I was smoking, but I guess I am baking. Should have saved the money just used my indoor oven.
Don't run the A-MAZE-N indoors all the smoke alarms go off. Trust me on this one.
They sell a nice smoked Tofu at the market. It slices well and is always tender (no smoke ring though. I guess you could use some pink food coloring).
Do you use wood or charcoal in the process. If you do it isn't the propane that is giving you the "ring". It's the wood and charcoal you use and the conditions inside the cooker that give you a ring. There are many variables that produce the ring. Temp, Humidity, Ph of the meat, wetness of the meat, amount of Nitrogen in the free air in the cooker..... it goes on and on.
I always get a smoke ring on my ribs done in the propane smoker.
Frankly I don't give a darn about ring. I'm looking for taste and texture of the meat. It doesn't matter what meat. It can be chicken, pork, beef, Emu. I don't care. I want the meat to taste good, bite through easy, and be pleasant on the pallet. If it has a ring, great, If it doesn't, who cares?
I'm using a GOSM propane smoker with applewood chips, occasionally I'll mix in a handful of oak. I don't soak the chips. Smoke at 225-230 for about (slightly over) 4 hours. Once an hour I mist with apple cider mixed with a little bit of apple cider vinegar and a shot of bourbon. I use the water pan, filled with a mix of hot water and and apple cider. I refill the smoker box after the first hour. Midway through the cook I rotate the ribs so the top rack is now on the bottom. The 3rd hour I turn them over so they are meat-side down, then flip them back over. I hit them with the sauce about 30 minutes before they come out.
