Originally Posted by team anarchy
He's cooking in a kitchen oven, trying to keep it moist. And he will never get a smoke ring without smoking it, but I bet it tastes real nice. Not everybody has a $500 BBQ/Smoker.
An inexpensive Weber kettle would do nicely.
I did a low-n-slow on some short ribs yesterday on mine and got a wicked nice smoke ring.
You can't taste the smoke ring, but it looks cool.
I think I'm on board when the pros say that smoke ring is not the result of smoke, per se.
More of a function of temps and moisture.