SmokinMAK
New member
Hi all,
Quick question - I recently did a head-to-head rib cook-off between my MAK 2-Star, and my BPS Drum. Both with a Apple/Hickory mix. The drum had about 6-8 chunks of wood total, spaced to burn at different times.
The MAK had a crazy smoke ring (as usual). The drum had great smoke flavor and the ribs were moist and delicious - but there wasn't a hint of a smoke ring.
Taste/texture is the most important thig to me but I was curious why no smoke ring on these ribs.
Anyone have any thoughts?
Thanks
Quick question - I recently did a head-to-head rib cook-off between my MAK 2-Star, and my BPS Drum. Both with a Apple/Hickory mix. The drum had about 6-8 chunks of wood total, spaced to burn at different times.
The MAK had a crazy smoke ring (as usual). The drum had great smoke flavor and the ribs were moist and delicious - but there wasn't a hint of a smoke ring.
Taste/texture is the most important thig to me but I was curious why no smoke ring on these ribs.
Anyone have any thoughts?
Thanks