smoke rings for new & old alike

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Master of the Pit
Original poster
OTBS Member
May 5, 2007
standing over the pit- kentucky
jeff covered this in the 5 day ecourse. but just for a refresher... for a great smoke ring, put the meat on while the pit is still warming up (after the meat hits 140 or so the ring doesn't happen)but also if you load up the pit the temp will drop off fast so what i do (here's pics)is get the pit to 250-300 & load it up(large pit & large cooks) pour some wood chunks to it & it goes bach to around 200-225 grate temp for the first 3 hrs. then i add a chunk or 3 to keep the grate temp 225-250 ( i don't have a probe therm). i don't know it all i just hopes this helps- here's some pics of how mine looks.
um mossy - i'm cutting back today, as of friday 1 gallon 'cardi gold & 12 of killians plus the baby, the smoke, and now i'm lightly sipping a fine port wine fron those drunk deer vineyards in west virginny ......i actually have to get back to work tomorrow & either fire up the cajun cooker i got today or assemble a 2nd ( yes i'm nutz) smoke-n-pro..... and get my festival list together... is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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