Here's the chicken I smoked today. As I told you all in the newbie area, I am working on some changes to my home built mixer truck water tank smoker, but I couldn't take it any longer, so I improvised since I already started making the changes. Chicken was brined in salt, sugar, cayenne, lemon juice, garlic and onion powder, then mopped with real butter and creole seasoning. I smoked it with an oak base and hickory at 250 degrees for 3 1/2 hours. It was fantastic, dripping with juices, and so tender. The best part; I get all the breast because all my family prefer the rest. Second best part; I'll smell like the bird until I shower this evening. Maybe I'll just go to work like this. To bad someone doesn't make a smoked smelling deoderant. Anyway, on to my question. I've been smoking meat for years and all the smoke terminology is new to me because I just never have discussed it with anyone. What is a "smoke ring?" Thanks.