I am just wondering why i never have a pronounced(or even visual)smoke ring on any of my foods. However when i smoke chicken the meat is pink under the skin but just a thin thin layer. I use an electric smoker and go through plenty of chips and chunks and have nice TBS and the food always has a great smokey flavor. I have no complaints on the foods taste i would just like to get that RING that i see so often on here. I know people say add a piece of charcoal to the chips but i dont like the taste of charcoal, is there any way to get that ring without the charcoal. thanks.
Micah
Micah