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You are doing nothing wrong, The smoke ring being caused by smoke is a myth. Here is a very good article explaining things. https://amazingribs.com/more-technique-and-science/more-cooking-science/mythbusting-smoke-ring-no-smoke-necessary

Busy day around here so it was cheated pizza for supper. The previously made Lebanese Mountain bread was the crust. Topped it off with sauce, semi dehydrated tomatoes( wow those things are sweet), prosciutto, fresh mozza, Parmesan, anise and fennel. Baked. Just before doing the pizza I roasted 3 pounds of carrots. My carrots were so big this year it only took 3 huge carrots to make 3 pounds. These are going to make carrot and ginger soup. More on that tomorrow.

Here is a pic of a rotisserie turkey that I did yesterday. 350 for a few hours until 165 degrees. I used cocochar and it turned out a tad smokey and super juicy.

Here is that carrot soup that I promised. I did enjoy it. I found the recipe here - https://www.themediterraneandish.com/roasted-carrot-soup/ I did change the broth from veggie to chichen because that is what I had on hand. The only other change was to use 3 cloves of fresh garlic in stead of 4 cloves.

Heck...all this time I thought it was the Hungarian Paprika.

Scored a nice chopping board Acacia. . Got from a job I went to .https://gourmetescape.com.au/

Looks delicious Mac

MEATHEAD!!

That's a big-ass carrot!

Nice pizza!

Nice bird!

Agree. Make sure that your fire is up and going before you load it down with all the extra mass. I do the same with my grates. I wait for the dome temperature to get on scale on the thermometer before I even put in the grates, because it's such a major PITA to unload all of it if your fire doesn't catch well. Plus, I always open the top vent way more than what I need for my steady state cooking temperature, just to make sure the fires well established - typically about 2 full turns.

Wow Mac 1 lb. carrots! They look tasty and the pizza looks yummy also.

Looking mighty tasty.

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I always find them hiding all coiled up in the wood pile and even though their non-poisonous they still give me creeps. Something must have changed...as I remember as a kid we use to turn rocks over looking for them, grabbing them and putting them in a bag. We sold them at the local Pet store...at 7 years old we had no fear.

Yes - There was a steady rain yesterday, so we stuck a potato in the back to get a remote ambient temp in the house. Nothing to do with the meat, just minimizing my time in the rain.

Agree. That’s why I like Bruce’s cabinet. Grates on the right. And then use the left side for charcoal. I’m imagining no drawers there, but maybe a pullout and add an after market charcoal bin I can lift out. Even better would be a double bin where the inner has holes in the bottom to sift out the fines.

I had posted earlier about deboning a whole Turkey as alternative with the stuffing inserted and tied. Height wouldn't be an issue. I practiced on a good size chicken and the results were very good. If your daring and welcome something outside the box this might be the challenge your looking for.

A fair point. If you want authentic Deep South, go with a glazed double smoked ham. I’ve done this one and it’s a keeper: https://lanesbbq.com/blogs/recipes/this-double-smoked-ham-recipe-will-blow-your-mind. There is cola in the glaze.

20h (no crutch, no butcher paper) and still half a basket left at the end. Quite satisfying and good fuel for the poker night. Though I will definitely try the 350F method next time. Did I read that the Forum prefers chuck to brisket? If so, shall experiment.

Awesome cooks everyone, and happy birthday Aussie!! We cooked pizza tonight. KK at 300c for 1.5 hours to heat soak the KK and the stones. Sent from my iPhone using Tapatalk

Looking good practice makes perfect Sent from my SM-T835 using Tapatalk

“Walk around a snake like you are a branch blowing in the breeze” Is he kidding? I’m running....... after a 5 second snake dance. Everyone knows the snake dance. World wide it’s exactly the same, kinda like running on the spot with high knees but not getting far enough away. Then the brain kicks in and says you are not moving fast enough, revving high, but still in neutral. So you put it in gear and take off. Sent from my iPhone using Tapatalk

Beef roast on the KK today. I did use the double bottomed pan under the roast and collected a few dripping and will make beef gravy with that. It doesn't take much to get a tasty gravy. Now I must go and make that gravy.