On 18-Jan-2008, "Edwin Pawlowski" wrote:

"Dave Bugg" wrote in message

grin I know that, Ed. The thing that is baffeling is that the
Cookshack produces plenty of wood smoke in the combustion chamber, but
it
still produces a minimum smoke ring. Personally, I don't care a bit
'cause the product it produces is decent, although not quite as good as
what my Ole Hickory produces. But it is a puzzle. If one were to read
through the Cookshack forum it would be seen that a lack of smoke ring
is
accepted as part-n-parcel of using an electric pit.

Could be a temperature thing. Burning wood at different temperatures
produces different mixes of chemicals in the smoke. It may have to be
hotter to get the nitrates flowing. The electric element may be making it

smolder more than burn. Any way to get the wood going better?

I hate theories and speculation about cooking but I think Ed is tracking in
the right direction. I would sum it up like this; cooking wood to make it
smoke is not the same as burning wood to get smoke. When I throw
logs on my lump fire, they burn and produce a nice ring. When I wrap
chips and put them on the burner in my gas bullet they don't make a ring
for shit. Same with using foil pouches in my grill. Lots of smoke, but no
smoke ring. I have to consider that the gasses produced by cooking vs
burning are entirely different.

--
Brick(Youth is wasted on young people)