quote:Originally posted by DoubleD:
Do those pellets inhibit the creation of the smoke ring? Or do you add actual wood chips like apple, hickory, etc.?
Not sure I understand the question. The pellets are wood. Smoke rings are created by the meat absorbing the nitrogen dioxide produced from burning wood or charcoal. Here is a good little article on it.
At higher temperatures, there won't be as noticeable a ring, as the higher heat tends to consume more of the smoke. They make products to create more smoke in the chamber with other pellets, so you can get more of the specific flavor profile you're looking for. I have one of the tube smokers, but haven't tried it out yet. I'm still experimenting on this new grill.